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.
Ingredients
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
Shakshuka
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
Directions
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 purée. 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.
