Of all the amazing things I did, saw and ate during my trips to Israel, there are two things that I missed out on both times: going to Ein Gedi and eating shakshuka.
Ein Gedi is a beautiful waterfall oasis in the middle of the desert – the pictures are breathtaking! On my first trip, I missed the bus. On my second, our plans changed. As for the shakshuka, I was more pre-occupied with falafel, bagels from the bagel man and vodka with red bull to recognize the deliciousness of farm fresh eggs, vine ripe tomatoes and wonderful spices. Well, I guess that just means I have to go back.
Until then, my version of shakshuka (and these non-photo-shoot pics because I am lacking in the time department) will have to do. I’m pretty sure it is not the same as the Israeli or Middle Eastern version but I like to think it is pretty close. It’s truly simple, budget friendly and absolutely delicious. I hope you enjoy it as much as I do!
Ingredients (Serves 2-3)
- 6 eggs (free range)
- 1 white onion, diced
- 1 small box of organic spinach (about 5 cups)
- 1 large can of organic diced tomatoes (approx. 800 ml)
- 1 tbsp. extra virgin olive oil
- 2 tsp. chilli powder
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. paprika
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
1. In a large skillet, heat oil over medium heat.
2. When hot, add the onion and sautee for a few minutes until beginning to soften.
3. Add spinach and sautee until beginning to wilt – about 1-2 minutes.
4. Add tomatoes and spices (chilli powder, cumin, turmeric, paprika, salt and pepper) and mix until combined.
5. One at a time, create a whole in a mixture and crack the egg into the hole you’ve created. Repeat for all six eggs.
6. Cook until the whites of the egg are opaque – for faster cooking, cover the skillet.
7. Serve with sliced avocado, sweet potato fries, rice or whatever tickles your tastebuds and fills ya up!
Questions of the day…
If you could go anywhere in the world right now, where would it be?
Have you tried shakshuka before?
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