One of the things we did whilst we were in Israel which I will cover in more detail in another post was cook with a professional celebrity chef…in a outdoor kibbutz kitchen.
It made me realise how much I rely on my own home comforts in the kitchen. Don’t get me wrong it was amazing experience, we literally picked the vegetables, collected the eggs from the chickens before preparing our lunch to eat, on a camping stove in a wooden kitchen. You could smell all of those herbs and spices alongside the smell of flowers and farm close by.
It was easy to reproduce once I was back home, and even though we weren’t in the outdoors, which I swear makes you feel hungrier. I rustled up a mean Shakshuka for my gang, on a standard kitchen gas hob, similar to the ones that you can find within the range of hobs available with Amica.
Want to give it a try? I promise you its amazing!
One pack cherry tomatoes, roughly chopped, preferably in a food processor
Two medium-sized red onions
Five garlic cloves, including the peel, finely chopped
One red pepper, chopped to thin stripes
One green pepper, chopped to thin stripes
One small pack of organic tomato paste
One pack of tofu, crumbled into coarse crumbs
OR if not the vegan version 4 eggs.
2 tablespoons beer yeast powder
½ cup chickpea flour
½ cup water
3 tablespoons olive oil
2 teaspoons Atlantic sea salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
½ teaspoon cumin
1 teaspoon Hawaiian seasoning for soup (I think in the UK this is known as Red Salt)
1 teaspoon date honey – I used plain honey
One bunch chopped coriander
One bunch chopped parsley
In a large covered pan, cook the tomatoes with peppers, onion, garlic and tomato paste with olive oil on a small fire for half an hour.
Add herbs, date honey and spices and cook for another fifteen minutes.
Place the crumbled tofu on top of the mixture.
Mix water, chickpea flour and beer yeast powder using a fork.
Pour the mixture over the tofu.
Cook covered for another fifteen minutes.
Alternatively if you would like to use eggs, don’t add the tofu, but 5-10 minutes before the end break eggs into the mixture. I like my eggs runny, but use you own judgement.