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Asparagus Shakshuka with Chickpea Flatbreads

Serves 4.


    Shakshuka, a North African-style dish featuring poached eggs in an aromatic tomato sauce, is a one-pan wonder that works for brunch, lunch, or dinner. Going the extra distance to rustle up a batch of chickpea flatbreads to help soak up the tomatoey goodness shows your fellow campers that you have their taste buds in mind.


    All mixed up—in Israel

    Although it may have originated elsewhere, shakshuka, which means “all mixed up” in Hebrew, has become a national favourite of Israelis, possibly rivalling hummus and falafel. Said to be a fine cure for a hangover, it’s also a popular dinner option.


    Asparagus Shakshuka with Chickpea Flatbreads


    • 1 large organic egg
    • 1 1/2 cups (350 mL) chickpea (garbanzo) flour
    • 1 Tbsp (15 mL) fresh thyme
    • 1/4 tsp (1 mL) salt
    • 2 Tbsp (30 mL) grapeseed or sunflower oil
    • 1 onion, thinly sliced
    • 1/4 tsp (1 mL) salt
    • 1 bunch asparagus, woody ends trimmed, sliced into 1 in (2.5 cm) pieces
    • 1 red bell pepper, thinly sliced
    • 3 garlic cloves, thinly sliced
    • 2 tsp (10 mL) smoked paprika
    • 1 tsp (5 mL) fennel seeds (optional)
    • 1 tsp (5 mL) ground cumin
    • 1/4 tsp (1 mL) black pepper
    • 28 oz (796 mL) can whole peeled tomatoes
    • 2 to 3 oz (57 to 85 g) feta cheese or goat cheese, crumbled (optional)
    • Juice of 1/2 lemon
    • 4 large organic eggs
    • 1/3 cup (80 mL) chopped parsley or basil


    Per serving:

    • calories361
    • protein21g
    • fat16g
      • saturated fat3g
      • trans fat0g
    • carbohydrates38g
      • sugars13g
      • fibre11g
    • sodium588mg



    To make flatbreads, lightly beat egg in large bowl. Stir in chickpea flour, thyme, and salt. Slowly pour in 1 1/4 cups (310 mL) water and mix gently. The mixture will be fairly thin. Let batter sit at room temperature for about 30 minutes.


    Heat lightly greased skillet over medium heat on camp stove or on grill grate set over a campfire. Pour 1/2 cup (125 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms thin 6 in (15 cm) circle. Cook until bubbles form on surface and edges begin to curl in, about 2 minutes. Flip and cook for 2 minutes more. Repeat with remaining batter. You should get 5 flatbreads.


    To make shakshuka, in large, deep-sided skillet over medium-low heat or on grill grate set over a campfire, heat oil. Add onion and salt; cook until onion is very soft, about 10 minutes. Add asparagus, red pepper, and garlic to pan; cook for 4 minutes. Stir in paprika, fennel seeds (if using), cumin, and black pepper; heat for 1 minute.


    To crush tomatoes, transfer contents of can to large bowl and squeeze through your fingers to create a chunky pureu0301e. Add tomatoes to pan, bring to a bare simmer, and simmer for 10 minutes. Stir in feta or goat cheese, if using, and lemon juice.


    Using spoon, make a well near perimeter of pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge it, leaving yolk exposed. Repeat with remaining eggs, working around pan as you go. Cover pan, reduce heat to low, and cook until egg whites are barely set (no longer translucent) and yolks are still runny, about 10 minutes.


    Sprinkle on parsley or basil.


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    This recipe is part of the Outdoor Eats collection.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.