Around the World through our Stomachs!
Having a family with roots all over the world, we try to find new and fun ways to teach our
children about the world and different cultures. Eating your way around the world is a great
way to do it! We tried Shakshuka (pronounced “Shack-Shooka”), and we are so proud of how
well it turned out (because it is actually a very simple recipe!). This dish makes a great fancy
brunch for adults, or even a cozy dinner recipe. Shakshuka is a very popular North African dish,
that is also popular in Israel. The traditional recipe has cayenne pepper and/or red pepper
flakes. We did not go there because we are trying to get our kids to enjoy it too, and spice is
the only flavor they are not on board for yet. I would not be shy about hot sauce or other
spices if you have the palette for it – spice really turns this dish into something special.
1 large Yellow Onion diced
Fresh bunch of cilantro
1 large red bell pepper
4 garlic cloves (at least that is how many I use!)
1 can (28 Oz) of crushed or whole plum tomatoes (having the chunks is key so stay away
from straight tomato purees)
LOTS of Feta cheese (sorry, I use LOTS but a couple crumbles works too – it gives the
whole dish a nice salty flavor without having to overdo it with salt)
Shredded parmesan (as much as you like!)
6 large local eggs
Spices & oils
o Olive oil (about 3 tablespoons)
o 1 teaspoon ground cumin
o 1 teaspoon sweet paprika
o NOTE: I actually use more cumin and paprika than this because I love the earthy
sweet flavor, and this is what gives the dish its character. That said you can
always add more spice, but you CANNOT TAKE IT OUT, so I would recommend
you starting with a teaspoon of each, and taste it. If you think you want more
afterwards then go for it. You can also sprinkle some on individual bowls if some
people want more. If you like a bit of heat then you can add a dash of cayenne
or red pepper flakes. If my kids were not eating this, I would load up on the
If you have not gotten a big cast-iron pot/skillet you need to. We cook everything in
these pots, and you can usually find one cheap if you do not want to splurge on a fancy
one. They are naturally non-stick, and pretty much indestructible. The one in the
picture below is over 10 years old and still looks brand new.
Heat the oil in a large skillet over medium-low heat. Add in the onion and bell pepper
and cook. The key here is to cook them slowly for 20 minutes so they really breakdown.
Add the Garlic, paprika and cumin around the 15 minute mark.
Turn on your oven to 380 degrees
Add in the tomatoes and bring to a simmer for 10-15 minutes, or until nice and thick.
Mix in the feta
Crack the eggs over the top of the mixture and put the whole thing in the oven until the
eggs set. This takes about 7 minutes. You want the yoke to be a bit runny (or at least I
do) so you can mix it all together.
Top with the parmesan and cilantro
We actually just put the entire pot right on the table on a hotplate and let people scoop
out the yummy goodness. I eat it with a baguette, as it's a great utensil, and trust me you
are going to want to sop up every bit in your bowl!
Isabella & Ryan
This is the one section Isabella is currently collaborating on with another. She's learning to cook, while her husband is already an excellent chef. You can follow Ryan on Pinterest: @rmccaffr