In 2017 I left Brazil to live as a digital nomad. At that time I had no idea if my plans would work out. However, I had a friend who was living in Israel and he simply told me: "why don't you come, stay here at home for a while and if it doesn't work out, you can come back". And that is how I embarked on a country that I never imagined I would get to know.
I remember when I arrived. The women in uniform with rifles in the street, men carrying baby carriages, colorful markets with spices, the Arab sounds, the Jewish music. The streets had the smell of cat pee and books on the walls for people to pick up and read. Tel Aviv was one of the happiest cities I encountered. It was as if life was going to end every day, so the city stood up to celebrate.
Making friends in Tel Aviv
The dead sea and I
Israel made me want to see the world and delighted me in many ways, especially the food. At that time I couldn't imagine that one day I would return to Brazil, would be diagnosed with cervical cancer and then endometriosis. At that time I didn't imagine that I would have to completely change my diet as a way to control a chronic disease.
I recently had the final diagnosis of endometriosis, something that has been going on since last year. Endometriosis is a cruel disease in many ways, I think it breaks you in many parts from the inside. But I have decided that I will try to take it as best I can. Despite numerous restrictions on food, I have always loved to cook. So Miss Endo invites me to look for alternatives and reinvent myself. And this I really enjoy.
One of my favorite dishes from Israel was shakshuka, so I wanted to bring this version here to "vegan world food". Without a doubt, it made me fall in love with Israel.
"Shakshuka" is an Arabic word meaning "random mixture of vegetables and eggs", however, in this recipe one of the main ingredients, the egg, will be replaced by delicious little potatoes!
Let's get to the kitchen.
Shakshuka: a mixture of flavors
Shakshuka is a very versatile dish in Israel, so much so that it is eaten for breakfast, lunch, and dinner. It is believed that the original recipe came from Yemen, Tunisia, and Libya. Jews, however, imported shakshuka around 1950 along with immigrants. As it is a nutritious dish that is easy and quick to make, shakshuka easily gained popularity and is now one of the icons of Israeli cuisine.
In fact, the essence of the shakshuka is really quite simple: tomatoes and bell peppers form a full-bodied sauce in which eggs are deposited and cooked in the sauce itself. Of course, the recipe is super fragrant with numerous spices that give the shakshuka very special flavors!
The vegan shakshuka
In this recipe, we replace the eggs with delicious small potatoes, and I can assure you that in this vegan version, the dish is just as wonderful. The secret is to make the potatoes as soft as the eggs in the original version!
To make this amazing recipe you will need the following ingredients.
Ingredients (2 persons)
1 red bell pepper
4 tomatoes
1 clove of garlic
½ onion
2 tablespoons of olive oil
1 tablespoon hot paprika
1 teaspoon cumin
1 teaspoon clove
1 teaspoon saffron
1 teaspoon fennel seeds
1 teaspoon coriander
chopped parsley to taste
Directions
The first step is to get the pot hot and pour in all the spices. This will cause them to release their aromas and essential oils to flavor this dish.
After this process is done set aside. Next, pour in the olive oil, the chopped onion, and the garlic. Brown well.
Next add the bell pepper, chopped into small pieces. Let the bell pepper cook until it is very soft.
Then add the tomatoes also chopped in small pieces and mix well. Close the pan until the ingredients start to release water and form a thick sauce.
Meanwhile, wash and cut the potatoes into thick slices. You will need to accommodate them in the pot to cook.
As soon as the tomatoes and peppers begin to take on the consistency of a sauce, add the spice mix that was set aside. Mix well and cover the pan to cook some more. It's also time to put a little bit of salt and try the flavors. If you notice that the mixture is not quite the consistency of a sauce, add a little water.
Now it's time to add the potatoes. They are left to cook for about 15 minutes until they are very soft.
You can chop the parsley to finish and also reserve a little olive oil to drizzle over the dish before serving.
In a short time, the house will be filled with a delicious smell! The shakshuka is served with Arabic bread or flatbread in Israel and is delicious! It is well worth trying this delicious recipe that takes you to the flavors of the Middle East!
I hope you enjoy this recipe and try this at home.
See you next time!
