Righteous Recipes

Shakshukah and Gluten-free Felafel

Shakshukah is an Israel-inspired dish that has been hijacked and re-interpreted by many including Central and South America. And it is no wonder why! Sizzling vegetables stewed into a thick coat of tomatoes, seasoned just right and then topped with whole eggs. Not only is it versatile, but rarely is vegetarian diet this convenient and delicious. I have a Jewish friend who is a genius in the kitchen. Here’s my own translation of her best lunch for two to four people, with budget and time in mind. Plated with a few baked felafel patties and topped with fresh hummus, could anything be a more filling and nutritious meal? Enjoy! ๐Ÿ™‚

Ingredients

olive oil
3 garlic cloves, minced
1/4 of one organic yellow onion, chopped
1 (7 oz) can [La Victoria Diced] Green Chiles
1 (28 oz) can [Private Selection] Organic Diced Tomatoes
1/4 cup organic parsley, chopped
cumin
black pepper
5-6 organic, cage-free brown eggs

Heat oil in skillet. Toss onion and garlic over medium heat until onion is translucent, about 5 minutes. Then add chiles, tomatoes, and parsley. Turn stove down to a simmer, and sprinkle the top with cumin and black pepper enough to cover the entire surface. Cover and simmer for 25 minutes, stirring frequently. After time has lapsed and flavors are well-blended, gently crack eggs on top and cover. Cook eggs for 10-15 minutes until yokes are not runny. Cool and serve with wide spoon or spatula.

The juices of Shakshukah are so flavorful against the denseness of the eggs, and many will not want the extra sauce to go to waste. Here is one of my favorite easy felafel recipes. Crunchy on the outside and crumbly on the inside, they are a perfect partner to the main dish.

Ingredients

1 (12oz) can organic garbonzo beans
1/4 of one yellow onion, chopped and pressed of juices
1/4 cup organic parsley, chopped
2 garlic cloves, minced
1 tsp cumin
1 tsp coriander seed
1/4 tsp salt
1/4 tsp baking soda
1 Tbsp organic brown rice flour
1 organic, cage-free egg, beaten
2 Tbsp olive oil

Add beans, onion, parsley, cumin, coriander, salt and baking soda to food processor and mix until well blended. (It will still be very crumbly to the touch.) Mix egg and brown rice flour together in bowl. Stir into bean mixture. Roll and pat into 4-8 patties, and let batter sit for 10-15 minutes. Preheat oven to 400 degrees F. Heat olive oil in skillet. Cook patties over medium heat until golden, about three minutes on each side. Switch patties onto lightly-greased baking sheet and place into oven until aromatic, about ten minutes. Serve with hummus and fresh zchug!

That concludes my very first blog… You can thank my mother for her eventual coercion into making a real internet presence. Not too many boundaries pushed or many flags raised today, but absolutely peek in for delicious recipes on Tuesdays. I’ll save the graphic stuff like recent topics of interest on Thursdays. I look forward to showing you my world…

โค Nellie Ann
Enjoy your food and health!

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5 thoughts on “Shakshukah and Gluten-free Felafel

  1. I am not a creative cook. I so admire anyone who is, but especially when it is my daughter. Most excellent my dear. LOVE IT

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