shakshuka

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Mexishuka (Mexican Quinoa Shakshuka)

Thursday, January 12th, 2017

If a food could be my spirit animal, that food would be shakshuka. It’s versatile. Colorful. Sweet. Spicy. Photogenic. And oh. so. delicious. Don’t we all just want to be like shakshuka?

Well I’ll tell you what. We all want to at least be like a decently cooked one. I was reminiscing about my seminary days in Israel recently, and I was telling my Shabbat guests about the foods they used to serve us. This dish of rubbery eggs cooked in tomato sauce came back to me, and I finally realized, so many years later, that that was my first shakshuka experience. And what a bad one it was!

I don’t know why our Israeli chef couldn’t make a decent pot of the stuff. Maybe it’s because he was making it on a larger scale. Or maybe he was afraid of giving us salmonella. But those eggs…man where they rubbery. I think it was everyone’s least favorite lunch. Whenever shakshuka was served, we’d fill our bowls with Israeli soup croutons and eat them like cereal and milk, with just a splash of soup. It’s no wonder I put on 15 pounds that year!

Fast forward many years (I won’t date myself!) and I was eating at some Israeli restaurant. I went for the shuka and I was hooked. I forgot all about my rubbery egg days and the rest is history! I’ve been putting my own twists on the classic Israeli dish ever since.

I’m not so sure the Israelis would back me up on my varied interpretations of shakshuka, they’re purists when it comes to their food. They like their hummus straight up with tahini, their falafel without the fanfare, and their lemonana with strictly lemon and mint. Of course I go and trash up all their traditions with things like chestnut hummus, falafel latkes and strawberry limonana but that’s just my thang.

I’ve done the shakshuka thing in so many different variations. I cooked it up with a matbucha base, always make my quick and easy marinara base, I even stuffed it into a portobello, and tried a lightened up version with spaghetti squash. There was also the chickpea one, the zoodle one, and that beet and goat cheese one that Amy guest posted after my baby was born. So yes, I’ve rode that shakshuka train to breakfast glory and back! But THIS. This is next-level shakshuka. This is the best. freakin. shakshuka. I. have. ever. eaten.

When I started cooking this dish, I was pleasantly surprised to see how easily adaptable the Israeli flavors were to Mexican cuisine, where cumin and chili peppers play a pivotal role. I threw in some chili powder, jalapenos and black beans, but the real star is the quinoa. It makes this dish so hearty, you don’t even need to eat it with pita (oh yes I said it. No pita. Please don’t come after me Israeli food police).

I was putting the finishing touches on this dish when my husband surprised me by coming home in between meetings. I was so happy I had what to feed him, and he just kept coming back for more because it’s just. that. good. We polished off this skillet in no time and I’m already dreaming about making it again.

As for the bygone shakshuka of my past, I’m happy to say I have mastered the art of the perfect runny-egg shakshuka. May those rubbery eggs rest in peace.

In the meantime, I’m already dreaming up another shakshuka variation. I’m thinking something picante with eggplant. What do you say?

Have you ever put a fun spin on shakshuka? What’s you favorite version? Share it with me in the comments below!

Have an eggscellent day!


Related Recipes:

quick and easy shakshuka
portobello shakshuka
spaghetti squash shakshuka
garbanzo bean shakshuka
zoodle shakshuka
beet, kale and goat cheese shakshuka

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Beet, Kale & Goat Cheese Shakshuka

Thursday, August 4th, 2016

I’m super excited to start off my guest posts with a recipe by the talented, creative and adorable Amy from WhatJewWannaEat! Amy and I met through the close-knit kosher blogging community and we share a love of creating fun twists on traditional Jewish foods. Amy is all about putting the JEW in everything, and her bagel posts on Insta always make me hungry! The girl knows the way to my heart (or should I say, my stomach?) ‘cuz she put her own spin on one of my all time favorite dishes, shakshuka! I can’t wait to cook up this dish, and with the Nine Days upon us, there’s no better time to Jew it. (see what I did there Amy?!)

For more great recipes for The Nine Days, check out my Nine Days category, browse my Pinterest board, or scan through the dairy and fish categories in the index!

If you want to win a copy of Amy’s soon-to-be-released cookbook, Sweet Noshings, plus a bonus gift from ModernTribe, don’t forget to enter my GUEST BLOGGER CONTEST! More details here.

Shalom, y’all! I’m Amy from What Jew Wanna Eat, and I’m pumped to share a recipe over on Busy in Brooklyn today. On WJWE, I blog about modern takes on classic Jewish recipes, like Sumac Roasted Salmon or Chocolate Cardamom Halvah, and my first cookbook Sweet Noshings comes out in just a few weeks! I am also the owner of ModernTribe, an online shop for fun Jewish gifts. So I’m busy, but not as busy as Chanie. I’m impressed how she cares for five children all while running her popular blog and doing numerous cooking demos. So I was thrilled to help out when she asked me to guest post on BIB.

I’ve loved following Chanie for years for creative, sophisticated kosher recipes (like Cauliflower Nachos with Harissa Cheddar Sauce or Drunken Hasselback Salami) and daily eats/impressive Shabbat prep on her Instagram. Because I live in Austin, TX, I was online friends with Chanie before finally meeting her when I was in NYC last year. Now we are Internet and real life friends!

Chanie is an expert at using ingredients in surprising ways (Corndog Hamantaschen anyone?), and I love how she incorporates healthy elements into so many of her recipes. With it being the Nine Days, I wanted to create a healthy, hearty and dairy dish to share with y’all. Chanie has made a few versions of shakshuka over the years, so I thought I would offer my own! I love taking classic favorites, and putting my own twist in them, so I added earthy beets, kale and tangy goat cheese for lots of added color and nutrients to your basic shakshuka (which I also love). If you try this recipe, I’d love to see it over on Instagram!

Related Recipes:

zoodle shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka
portobello shakshuka
quick and easy shakshuka

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Zoodle Shakshuka

Thursday, October 22nd, 2015

If a food could be my bestie, it would be shakshuka. I can’t get enough of the stuff. Why do I love it so much? Lets count the ways…

    1. it’s sweet.
    2. it’s spicy.
    3. it’s saucy.
    4. it’s got runny eggs.
    5. it’s got runny eggs. (I love runny eggs OKKKK?)
    6. it’s easy to make.
    7. you can dip fresh pita in it.
    8. you can make so many varieties.
    9. you can eat it for breakfast, brunch (my favorite), lunch or dinner.
    10. it’s Israeli and Israel is my <3

Speaking of #10, I’m sharing this recipe with you all in honor of the #LOVEISRAELFOOD which is the brainchild of my fellow Brooklyn foodie and Instagrammer Aliza Salem (follower her @theghettogourmet!). Aliza put together a fun foodie campaign in support of Israel, where we all share our favorite Israeli dishes on Instagram! Go out and buy some Israeli products and post a photo of your dish with some of these hashtags:
#buyisraelicookisraelibakeisraeli, #loveisraelfood, #changeforisrael and #onenationoneheart! I can’t wait to break the internet with all our droolworthy dishes!

I’m getting in the spirit of things with this zoodle shakshuka, because I had to bring together two of my favorite things: zoodles and shakshuka! I spiralized both zucchini and yellow squash, to give this a 2-tone effect, and it came together in no time. Who doesn’t love that!

Zoodles are all the rage these days, so if you haven’t hopped on the zucchini noodle train, it’s time. I wrote all about the different tools that you can use to prepare zoodles a little while ago, so give it a read!

If you’re not much of a reader, I’ll sum it up for you in one sentence. For quick and easy zoodles, use this and for a fun tool that you can use with lots of different produce, use this. It’s that easy my zoodle novice friends.

And if you’re looking for some inspiration for the #loveisraelfood campaign, you know you’ve come to the right place. You can try stuffing some roasted eggplant like this, or grilling up some halloumi like this. You can go a little crazy with halva flavors like this and this or work in some za’atar like this and this. Of course you can go more classic like falafel and shawarma or go a little crazy with rosewater or harissa. Whatever you do, it’s sure to be delicious. B’taavon!

For the zoodle shakshuka recipe, head on over to the Arutz Sheva blog!

Other Shakshuka Recipes:

baked portobello shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka 

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Garbanzo Shakshuka with Labneh & Za’atar

Thursday, May 7th, 2015

I might be a blogger, but the truth is, I don’t read many blogs. Sure I frequent them, and I drool over the mouthwatering dishes, but actually read them? Not really. Between work and family, there’s not that much time to get acquainted with the lives of fellow food bloggers. It’s a shame, really, but there’s only so much time in the day!


Confession #2: I don’t really cook things from other blogs either. Sure I pin the recipes, bookmark them, screenshot them, and even email some to myself. But I never quite get around to making them. Yeh.


There’s one exception though and that is the JewHungry blog. Not only do I read Whitney’s posts, I actually make some of her food. Like this, and these, and of course this! Whitney is a girl after my own heart. She loves sriracha and anything Middle Eastern, and her recipes are no fuss. She’s also a mom, a social worker/school counselor and a southern girl with lots to say! I love to read her articles on motherhood (and anything, really!) for The Huffington Post. Whitney’s writing is as good as her food, but today, I’m filling in! I’m happy to do a guest post for Whit, and since she’s pregnant, I wanted to make one of her favorites – shakshuka!

Now unlike Whitney, I’m a total cheat. Instead of slaving over a sauce, I make my own quick and easy version, and I’ll show you how. Head on over to Jewhungry for the deets!

Related Recipes:

spaghetti squash shakshuka
baked portobello shakshuka
quick and easy shakshuka

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Spaghetti Squash Shakshuka

Tuesday, June 17th, 2014

If you’ve been following me on Facebook or Instagram, you probably know that I’ve been doing the Whole30 diet. Ever since I had baby #4 back in October, shedding the pregnancy pounds has not been easy. My go-to weightloss plan has always been The South Beach Diet, but it just wasn’t working for me this time around. I guess as we get older, our bodies change and what may have worked for us in our twenties, just doesn’t cut it during the big 3-0.

I had been seeing the Whole30 plastered all over Instagram and I was curious to see if it would work for me. My friend Melinda of Kitchen-Tested was raving about the diet, and after pushing it off for some time, I finally took the plunge! I chronicled my Whole30 diet via social media, sharing my meals for everyone to see. It held me accountable and made me feel like I had to stick to the program, or else I had a lot of people to answer to!

One of my biggest rules of dieting is to eat well. If I munch on salad greens every day, I feel deprived, miserable and hungry! On the other hand, when I take the time out to prepare a satisfying meal, I feel full and I don’t end up with cravings. Three meals a day becomes more than enough and I don’t feel the need to snack in between.


And so, each day, I challenged myself to come up with exciting recipes and dishes. Omelettes certainly became boring over time, so I turned to one of my favorite dishes – shakshuka. I prepared jalapeno shakshuka, marinara shakshuka and even meat shakshuka! But I really hit the jackpot with this incredible spaghetti squash shakshuka. The strands of spaghetti squash coated in runny egg yolk is so spectacular, you feel like you’re eating something so indulgent – and you are!

Dishes like these carried me through the Whole30 without a single mistep. I originally went on the diet to lose weight, but I never imagined the amazing after-effects that 30 days without sugar, dairy, carbs, legumes or alcohol would bring. Yes, I lost 8 lbs, but even better than that was that my sugar-cravings all but disappeared and I never feel the need to snack anymore. I eat when I’m hungry – and I eat well, but that is all! I feel so in control of my eating habits, and I don’t crave that added drizzle of honey or the teaspoon of sugar that I once did. In fact, just a few days after I completed my Whole30, I spent Shavuot with friends where I was surrounded by dairy delicacies and delicious dishes of all kinds. When I tried to eat a salad that had a sweet salad dressing, I was so overwhelmed by it’s cloying nature that I literally could not swallow it. There is no question that the Whole30 changed my taste towards food and my attitude as well. I much prefer savory to sweet now, in fact I plan to continue following the Whole30 diet until I lose another 20 lbs. After that, I will transition to a Paleo diet (the Whole30 is based on it, it just has more restrictions).

One of the other great outcomes of the Whole30 diet, is something I could have never imagined. When I began posting photos of all of the delicious meals I was preparing, the requests for recipes poured in. At first, I shared the recipes under the photos, but after a few days I realized, why don’t I just compile a 30-day meal plan? And so, without much ado, my Paleo ebook was born! Writing a cookbook has seemed so far away for the longest time – and a real, physical, turn-the-page kind of cookbook might be. But this ebook has allowed me to share over 100 recipes without nearly as much work as a hardcover book would be. I am still working on the last bit of edits and recipe testing, but the ebook should be available within the next 2 weeks! Stay tuned for more details in my upcoming posts and look out for the #Paleoebook hashtag via social media. I think I smell a giveaway.

 

Related Recipes:

baked portobello shakshuka
quick and easy marinara shakshuka

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Baked Portobello Shakshuka

Friday, April 4th, 2014

Salad or sandwich, you ask? (ok you didn’t ask, but I did!) I’m a sandwich gal all the way. Offer me up a plate of beautiful greens and veggies, versus a sandwich on crusty bread – I’ll choose the sandwich every time. There’s just nothing like stuffing food between two slices of carby goodness! This, my friends, is what makes the 8 days of Passover so hard for me.

The hardest part about not eating bread or gebroks ( (dishes that allow for matza to absorb liquid) over Pesach, is not having a vessel to eat my food with. I don’t smear dips over matza or eat matza pizza or matza sandwiches. Which means, I’ve got to look for things to stuff my food into. Kosher for Passover pizza omelettes, portobello pizza,  chessy stuffed peppers, roasted eggplant parmesan – these are some of the recipes that get me through the holiday.

When you really think about it – it’s just 8 days, just shy of a week of going gluten free, whats the big deal, right? Somehow though, Pesach seems like an eternity. When I was growing up, we’d wait on line for hours after Pesach to get a pie of pizza. What is it about the holiday that makes us feel so deprived?

Maybe it’s that us non-grebrosters are not thinking outside the box enough. Meat & potatoes, chicken & potatoes, and eggs & potatoes really does get kind of boring. With stringent Passover customs, the lack of variety induces many-a-craving. I think that’s where the endless hours at the pizza store comes into play. Not only did we not enjoy matza pizza over Pesach, our family custom was to avoid dairy altogether – so no cream cheese on matza or even yogurt for breakfast. Breafast was always the hardest part of the Chag. We ate a lot of omelettes!

With dairy off the table, I try to come up with unique dishes, especially for breakfast/lunch when I prefer to avoid meat and potatoes!

One of my favorite breafast/brunch dishes of all time is shakshuka! Shakshuka is a classic dish of eggs poached in a peppery tomato sauce. I like to take the shortcut and use matbucha (or even marinara) as the base – but I’ve taken it up a notch here by baking the shakshuka in some portobello “cups”. This makes for the perfect base to catch all those yummy egg drippings. Sabra’s Kosher for Passover matbucha (no kitniyot) makes preparing this dish a cinch – perfect for Chol Hamoed brunch!

This show stopping dish is sure to please many-a-Passover-palate! Really, who needs some fresh hot pita when you have a roasted portobello mushroom to sop up all that rich egg yolk? Ok, ok I admit I’d go for the pita, I’m a sandwich gal after all. But for 8 days of the year, I think  the portobello makes for a perfect stand in. And they’re cute too!


For the recipe, head on over to Joy of Kosher. And don’t forget to enter into Sabra’s sharesabra giveaway! All you have to do to win a $200 gift card is show and tell Sabra what you’re eating and who you’re eating it with. Take pictures of your food or family and friends at meal time and post on Facebook, Twitter or Instragram with the hashtag #ShareSabra for a chance to win.

This post was sponsored by Sabra.

Other Sabra recipes: Israeli style tuna salad

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Quick & Easy Shakshuka

Sunday, April 3rd, 2011

I absolutely love shakshuka! I couldn’t think of a better breakfast on a Sunday morning, or any morning for that matter. The rich and spicy tomato sauce paired with a runny egg and some fresh hot bread or pita – could it get any better? Now Shakshuka can be a patchke to make, what with the chopping, sauteeing, and fresh tomatoes…I don’t know about you but after a long Shabbos, and an even longer Motzei Shabbos, the last thing I want to do is start cooking, AGAIN (hence the Sunday night meal of leftovers!). But I have simplified this recipe to the easiest 2-ingredient fix (for the most basic) you could think of! Even the tired and weary can whip up a plate of these in no time!

Note: If you are watching your carbs, this is actually a great recipe because it is a whole meal-in-one and it’s very filling! Skip the bread, of course!


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