Shakshuka
This dish originates from the middle east, where most regions have similar versions of it. Shakshuka is hebrew and supposedly translates to “mix together”.
It will save you some washing up since you eat it straight from the pot, using bread to scoop it up. No plates or cutlery needed.
If you want to do a vegan version, replace the eggs with a vegan mozarella cheese or similar.
I made this in the large pot from the Trangia T25, but a billy pot, dutch oven or a deep fry pan will get the job done.
You’ll need fuel/gas/fire wood for about 20-25 minutes of cooking on medium heat. A lid for your pot will save some fuel.
If you have no water source nearby you’ll need to bring about ½ liter for this dish, including washing up.
I would recommend doing the spice mix in advance so you can adjust the heat level while still get the taste profile right.
Ingredients for 1-2 servings
1 tbsp Oil
0,5 red bell pepper
1 onion
2 cloves of garlic
1 tsp paprika powder
0,5 tsp cumin
0,25 tsp turmeric
2 pinches of chili powder
250 g tomatos, canned or fresh
salt and pepper to taste
2 eggs (replace with vegan mozzarella for a vegan alternative)
fresh koriander/cilantro (use parsley if you don’t like koriander)
Pita or flat bread
Heat up a pot to medium, (not piping hot).
Dice the onion and the bell pepper. I prefer some texture to this dish so I made the cuts pretty rough.
Add the oil to the pot and then onion and bell pepper with a pinch of salt. Saute until the veggies are soft and the onions are almost translucent. Stir every now and then. If they start to brown, lower the heat.
Meanwhile, dice the garlic and the tomatos, if you use fresh ones.
Add the garlic and the spicemix, I used about 2/3 of the spices, and let saute for another minute.
Add the tomatos to the pot. If you use fresh ones you might need to extra water, a couple of tablespoons. Bring to a slow boil for 5-10 minutes so everything is soft. A lid on the pot will speed up the process.
When everything is soft add salt and black pepper to taste. If the stew is too watery, let it reduce down a couple of minutes without a lid to thicken up.
Make a divet for each egg, (or vegan cheese), crack the eggs in the divets and let them poach with the lid on until they are done to your preference.
Sprinkle a generous amount of koriander/cilantro over the pot. Serve.
Use the bread to scoop up the Shakshuka straight from the pot, no plates or cutlery needed.