I first heard about Shakshuka, a popular Arabic breakfast, from our friends Mirla + Olaf. A Dutch couple who is spending a year traveling from Canada to Patagonia, we met them in Yosemite when they pulled up to a campsite next to ours. We invited them for dinner that ended up being the start of a wonderful friendship. When we heard they’d be passing through San Diego we invited them to come stay with us, and at the end of November they spent close to a week inspiring us with their tales of adventure, educating us about Dutch culture and giving us advice for our own year long adventure!
Mirla told me a story one morning about an off-the-grid unofficial campsite they stayed at in Joshua Tree where they made a big pot of ShakShuka to share around the campfire with new friends. I was immediately intrigued by the breakfast pot meal, but even more so when she told me how simple and delicious it is to make! So, here you have my take on Shakshuka (also, that name!!!!!!!). It has kabocha squash, fire roasted tomatoes, and heaps of flavor from paprika, cumin and saffron. We’ll be making it quite a bit on the road I’m sure, with variations. I’m looking forward to trying it with a bit of dino kale. We’ll halve the amount when it’s just the two of us, and go full on with it when we make friends who will join us! I highly recommend you try it on your next lazy weekend day. I also highly recommend making friends with people at campsites, you never know if they’ll become lifelong pals or introduce you to your new favorite breakfast!!! xx- Sarah
- 7 pasture raised organic eggs
- medium yellow onion, diced
- 28 oz can of diced fire roasted tomatoes
- 2 cups of kabocha squash, peel on, chopped into 1" pieces
- 1/2 green bell pepper seeded and diced into small pieces
- 1 large jalapeno, seeded and diced into small pieces (add seeds to pot for a bit of heat if you'd like!)
- 5 cloves of garlic, smashed and minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- pinch of saffron (about 20 threads)
- 1 tablespoon coconut oil
- rough chopped parsley to garnish
- sea salt
- fresh cracked pepper
- Add coconut oil to a heavy bottomed pan with onion and a hearty pinch of sea salt. Cook over medium heat, stirring frequently, until onions are soft and translucent.
- Add green pepper and jalapeno and cook for a couple minutes longer, peppers will become fragrant. Add kabocha squash, garlic, paprika, cumin and saffron. Mix well and cook an additional 3 minutes, stirring continuously.
- Add fire roasted tomatoes and mix well. Cover and cook over medium-low heat fro 30 minutes, or until kabocha squash is softened (don't overcook and have it turn to mush, kabocha should still have a tiny bit of firmness!)
- Crack and egg into a bowl, and then gently transfer to the top of the tomato mixture. Repeat for all eggs.
- Cover and cook for 6-8 minutes, or until whites of eggs have set (yolks should still be runny)
- Garnish with parsley and serve plain or with a side of pita! Enjoy!