Shakshuka (spiced egg and veg stew)
Recipe supplied by my dear friend Sigale Hicks. This is a Israeli and Moroccan inspired dish, full of flavour and deliciously filling 🙂 It can go with a hardy piece of bread, but I prefer to serve it with My Fraudulent Mashed Potatoes!
Ingredients for Shakshuka: (serves 4) *Can use any veg you have or like!
-3 cans of crushed tomatoes
-4 cloves of garlic (chopped rough)
-1 small onion (chopped rough)
-1 small eggplant (chopped into bite sized pieces)
-1/2 cauliflower (chopped rough, no stem) *own prep
-1/2 cup of sliced mushrooms
-1 green or red pepper (chopped bite size pieces)
-4 free range eggs
-1 tbsp of rice bran oil
-3 tbsp of Moroccan spice mix or curry spice mix or Cajun spice mix
-salt and pepper to taste
-Large pot with lid and a large spoon
Boil cauliflower until slightly tender and drain. Put to side to add into Shakshuka.
Start by heating the rice bran oil in the pot over med-high heat. Add the onions and sauté for 1 minute or until soft. Add the garlic and cook until fragrant. Add the 3 cans of tomatoes and all the veg. Stir all together. Add the Moroccan spice (or curry or Cajun spice) and stir in. Put the lid on the pot and simmer for 10 to 15 mins, or until veg is cooked soft. Add the salt and pepper to taste. When the veg is soft, keep the heat as is and use the large spoon to make a small divot (shallow hole) for the egg to sit in. Crack the egg into the divot, do this for all 4 eggs spreading them around the pot. Pop the lid on and cook until eggs are white. Take the lid off and use the large spoon to scoop under each egg to see if the whites are cooked all around, the yoke should be soft (be careful so not to break the yoke while you check). If the egg is cooked to your liking then the Shakshuka is done! Scoop 1 egg per person + veg into a bowl and serve.
* This recipe can feed a family of 4 for $10 depending on what veggies are used 🙂
*Optional to serve Shakshuka with My Fraudulent Mashed Potatoes (recipe below)
My Fraudulent Mashed Potatoes: (serves 4)
-1 large celery root (peeled and chopped into 1 inch cubes)
-1 parsnip (skin on, chopped into 1 inch cubes)
-2 cloves of garlic (peeled and rough chopped)
-2 tbsp of butter or margarine or olive oil
-salt and pepper to taste
-1/2 cup of ricotta cheese (optional)*
-medium sized pot with lid
-1 mug or bowl to collect veg water
Put the chopped celery root and parsnip into the pot and cover with hot water. Add a pinch of salt, put the lid on, and bring to a boil. Boil until veg is soft enough to squash with a fork. When the desired texture is reached, drain the water into a mug or bowl and keep to the side. Add the garlic, butter (or chosen ingredient) and ricotta cheese (if using). Use the hand-blender to blend the veg mixture until smooth, adding the water until reaching a creamy mash potato-like texture. Add salt and pepper to taste, and serve with Shakshuka! I like this mash because it gives more depth of flavour and vitamins then regular potatoes 🙂 Add any meat to these dishes to get a protein boost and to keep fuller for longer!
Hope you enjoyed these recipes! Thanks and be aware and eat with care 🙂