Shakshuka

This week, we are “traveling” to Israel with this amazing dish called Shakshuka. The first time I tried this meal was at a friends house. She used to live in Israel, so she shared this meal with me! It is perfect for a breakfast, lunch, or light dinner. It is gluten free, dairy free, and you get to choose your veggies. I left our lunch with my belly feeling satisfied and my heart feeling full. That’s how you want to leave a friends house, right?!

I just want to encourage each of you to step out of your comfort zone, invite a friend over, and cook a meal together. Of course I’d love to inspire you with some tasty meals! You can find an index of them here.

Before we get started, I’d like to share some facts about Israel with you. Take some time to learn and maybe even find your own facts, as well as pray for the country of Israel. For learning more amazing facts about Israel, click here.

  1. The Dead Sea is the lowest place on earth.

  2. Israel has the eighth longest life expectancy in the world: 82 years, which is more than the United Kingdom, the U.S. and Germany.

  3. About 93 percent of Israeli homes use solar energy for water heating, the highest percentage in the world.

Alright, let’s get down to business. For a printable recipe card, click here!

Ingredients (for 2):

  • 1 28oz can of diced tomatoes or fresh tomatoes. You can also use crushed tomatoes if you aren’t a fan of chunky.

  • 1 small onion1 clove of garlic

  • Garbanzo beans (optional)

  • Vegetables as you would like (spinach, bell peppers, eggplant, garbanzo beans... whatever you like)

  • 4-5 eggs

  • Serve over rice for more substance if you would like a heartier meal!

Directions:

  1. Dice the onion and garlic, fry briefly in olive oil. Add the tomatoes and let it all simmer for about 30 minutes and season as you like.

  2. Add the vegetables and wait until they are cooked. Now form little "ditches" in the tomato sauce, crack eggs open one by one and pour each into one "ditch".

  3. Add salt and pepper on the eggs, cover the pan with a lid and let the eggs cook in the tomato sauce according to how well cooked you like them. For more flavor, cook for less time so the yokes are still runny.

  4. Serve warm with bread!

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Samantha CouickComment