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Shakshuka

25

2 - 6

Introduction

This month we're bringing a little international flavor to the campsite. Have you tried Shakshuka yet? Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley and serve with crusty bread.

The work shakshuka comes from Arabic, meaning, "a haphazard mixture" or "all mixed up" and is thought to have orginated in Yemen or Tunis. These days, it is a common meal anytime of the day in Israel and seems to be trending in the US as a popular brunch choice. Shakshuka may sound like a fancy dish, but in reality, is quick and easy to make at home or at the campsite.

Traditionally, it is cooked in an iron pot so one would think that a dutch oven would be the perfect go-to, but I hesitate to cook acidic tomatoes in mine, preferring to use a regular stainless steel pot on the stovetop or on the campfire coals.

Shortcut - make the tomato and vegetable mixture at home and store in the fridge or freezer. When ready, heat until simmering (you may need to thin with a little water), add eggs and follow the recipe as directed.

Shakshuka

How To

  • Heat 3 tablespoons of olive oil in a large skillet. 

  • Add the onions, peppers, garlic, spices, pinch of salt and pepper

  • Cook, stirring occasionally, until the vegetables have softened, about 5 - 7 minutes.

  • Add the tomatoes and break up large chunks with your spatula. 

  • Add greens, if using.  

  • Cover and let simmer for about 15 minutes.  

  • Uncover and cook a bit longer to allow the mixture to reduce and thicken. 

  • Taste and adjust the seasoning to your liking.  (This is the part that could be made ahead of time at home).

  • Using a wooden spoon, make indentations, or "wells," in the tomato mixture, spacing so that the eggs will poach evenly.  Gently crack an egg into each indentation.

  • Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

  • Uncover and add optional toppings (my favorite is feta cheese).  

  • You can add moer black pepper or crushed red pepper, if you like

  • Serve as is or with warm pita or crusty bread.  

Variations

Ingredients

  • Oil - Olive or Avocado

  • 1 cup yellow onion, chopped

  • 1 pepper, chopped - green, red, yellow, whatever you like

  • 1 cup spinach or kale, chopped (optional)

  • 2-3 garlic cloves, peeled, chopped

  • 1 teaspoon coriander

  • 1 teaspoon paprika, smoked or regular

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon chili powder

  • pinch of red pepper flakes or cayenne  (optional)

  • salt and pepper to taste

  • 1 28 ounce can crushed tomatoes

  • 3 - 6 eggs

  • Optional: chopped fresh parsley, mint or cilantro, feta, avocado - sprinkle on top

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