Shakshuka

 When I was in college, I was on board for the Student Dietetic Association, and one of my responsibilities was to plan an event for our club members to participate in. After much thought, I came up with the idea to blend two of my loves: international studies and food. I quickly contacted my friend in the Israeli club and we came up with a "Mediterranean Cuisine Night." We were invited to join the Israeli club at the local synagogue to learn how to cook typical Israeli food. Growing up with a Jewish best friend, I knew how yummy Israeli food could be. My taste buds were already jumping for joy before we even reached the synagogue! Once there, we were separated into groups. It was an official Israeli cook off. I was given the task to lead a group in making a dish called Shakshuka. Simply by the name I was already intrigued. I learned that it is a typical Israeli breakfast, but we made it as a dinner dish. The timer started, and we were off! Cooking our little hearts away. We began by chopping all of the veggies up. Once everything was diced well, we put the onion and minced garlic on a medium Saute pan with the coconut oil. We let it cook for about 5 minutes. 

When I was in college, I was on board for the Student Dietetic Association, and one of my responsibilities was to plan an event for our club members to participate in. After much thought, I came up with the idea to blend two of my loves: international studies and food. I quickly contacted my friend in the Israeli club and we came up with a "Mediterranean Cuisine Night." We were invited to join the Israeli club at the local synagogue to learn how to cook typical Israeli food. Growing up with a Jewish best friend, I knew how yummy Israeli food could be. My taste buds were already jumping for joy before we even reached the synagogue! Once there, we were separated into groups. It was an official Israeli cook off. I was given the task to lead a group in making a dish called Shakshuka. Simply by the name I was already intrigued. I learned that it is a typical Israeli breakfast, but we made it as a dinner dish. The timer started, and we were off! Cooking our little hearts away. We began by chopping all of the veggies up. Once everything was diced well, we put the onion and minced garlic on a medium Saute pan with the coconut oil. We let it cook for about 5 minutes. 

 Once the onions and garlic started to share their aroma, we added the other veggies and frequently stirred on medium heat for another five minutes. Then, we cracked open the two cans of tomato and poured them into the pan, added the 1/2 cup of water and the 2 Tbsp. of tomato paste. We then let it reduce for another 5-7 minutes. Once the sauce begins to reduce, you may add in the spices. Add salt and pepper to taste. 

Once the onions and garlic started to share their aroma, we added the other veggies and frequently stirred on medium heat for another five minutes. Then, we cracked open the two cans of tomato and poured them into the pan, added the 1/2 cup of water and the 2 Tbsp. of tomato paste. We then let it reduce for another 5-7 minutes. Once the sauce begins to reduce, you may add in the spices. Add salt and pepper to taste. 

 Once the sauce is ready, begin cracking the eggs over the surface in a circular pattern. Try to keep the eggs about an inch apart. You may use however many you need to cover the surface of the pan. We needed about seven. Make sure there are enough eggs for everyone! Most people will eat about 2 each. Let cook for 10-15 minutes.

Once the sauce is ready, begin cracking the eggs over the surface in a circular pattern. Try to keep the eggs about an inch apart. You may use however many you need to cover the surface of the pan. We needed about seven. Make sure there are enough eggs for everyone! Most people will eat about 2 each. Let cook for 10-15 minutes.

 Once the eggs are thoroughly cooked, the dish is ready to serve! Use a large spoon to scoop out the eggs with the delicious sauce. You may use either flatbread or crackers to eat the dish with. We used whole grain gluten free crackers as our preference. Take a  bite and enjoy authentic Israeli cuisine! 

Once the eggs are thoroughly cooked, the dish is ready to serve! Use a large spoon to scoop out the eggs with the delicious sauce. You may use either flatbread or crackers to eat the dish with. We used whole grain gluten free crackers as our preference. Take a  bite and enjoy authentic Israeli cuisine! 

PREP TIME: 10 mins

COOK TIME: 30 mins

TOTAL TIME: 40 mins

Recipe: by Natalie Baugh

Serves: 3-4

INGREDIENTS

  • 6-8 large organic free range eggs
  • 2 tsp Chilli Pepper
  • salt & pepper
  • 2 Tbsp organic coconut oil
  • 1 bell pepper (red preffered)
  • 1 tomato
  • 1/2 onion
  • 2 cans of organic stewed tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp turmeric
  • 1 tsp chili pepper
  • 1 Tbsp minced garlic
  • 2 handfuls spinach (chopped if they're huge pieces)
  • 1/2 cup of water

INSTRUCTIONS

  1. Take out a medium saute pan and add the onions, garlic and coconut oil. Let cook for about five minutes. 
  2. Add the tomato, bell pepper and spinach to the pan. Cook for another 5 minutes. 
  3. Cook the basil by stirring for about 1- 2 minutes before adding the white balsamic vinegar.
  4. Add the 2 cans of stewed tomatoes, 1 Tbsp of tomato paste and 1/2 cup of water to the pot. Let simmer and reduce for 5-7 minutes until the mixture begins to boil. 
  5. Add the 1 Tbsp of turmeric, 1 tsp of cayenne pepper, 2 tsp of chili pepper and salt and pepper to taste. 
  6. Get those organic free range eggs ready! crack them over the mixture in a circular formation so that the whole surface area is covered. Try to space each egg about an inch apart. Let cook for 7-10 minutes, or until the eggs are thoroughly cooked. 
  7. Serve with crackers and enjoy an authentic Mediterranean cuisine!
Natalie Baugh