If you have been to Israel, have Israeli friends or family (and not to mention if you ARE Israeli!) you probably already know what shakshuka is. If not, read on and discover a healthy, delicious treat!
Shakshuka is a tomato-based dish that actually has its origins in North Africa. It is classically made with tomatoes, onions, peppers and eggs. However, it's one of those really versatile dishes that you can play around with and add lots of other things to--potatoes, corn, squash, you name it. While some people like to scramble their shakshuka eggs, the way I always saw it made--and made it this time--is to just crack open the egg over the hot vegetables, cover the pan, and let the eggs poach on their own.
Since I am pre-Diabetic, I am always looking for ways to cut down on fat. This recipe has no added oil at all. Rather, I used water instead of oil and, to tell you the truth, it came out delicious. For those of you out there who have kids at home, I will tell you that a couple kids at the food pantry tried the shakshuka (a 2-year-old and a 12-year old) and gave it the thumbs up, so it is a kid-friendly dish.
One last thing: Middle Eastern and North African recipes tend to have lots of seasoning and some hot stuff added, too. I did not do this at the food pantry, because many of our clients don't like spicy. Instead, I stuck with plain, ol' salt and pepper.