NOSH ON THIS SHARING
RECIPES
SHAKSHUKA By Claire Soria
Claire Soria
When Germany invaded Belgium in 1940, Claire Soria was a small child who lived next door to a Christian couple. To keep her safe from harm, Claire was taken into the neighbor's care to keep her hidden during the war. The couple agreed and Claire remained in their care until World War II was over in 1945.
Unfortunately, both of Claire’s parents lost their lives after being deported to Auschwitz. Other family members were killed as well during the Holocaust. Claire moved to the United States at age 13 to live with family and she has been a resident of Palm Coast ever since.
Although Claire recalls the aroma of the delicious preserves her mother cooked when she was young, she unfortunately has been unable to duplicate these delicious recipes. It was not until she got married and got to know her motherin-law who moved to the United States from Tunisia that Claire learned how to prepare traditional dishes.
"The recipe I want to share with you is called Shakshuka. This Middle Eastern dish feeds two people, but can be doubled. The leftovers keep well in the refrigerator. Pair it with bread. This dish is my family's favorite," said Claire.
INGREDIENTS For the sauce: 2 to 3 Tbsp Vegetable Oil 1 Small Onion (chopped) 1/2 Medium Red Bell Pepper, diced 3 Ripe Medium Tomatoes, diced 1 - 6 oz can of tomato paste (optional, but adds color and richer taste) Salt and pepper 1/2 Tsp Cumin 1/4 Tsp Turmeric Parsley (this is optional and can be placed on the Shakshuka as garnish once cooked) 2 Large Eggs – poached on surface when 24 shakshuka is done
PREPARATION
1. Heat oil in a medium skillet over medium heat. 2. Add onions and sauté’ until golden brown. 3. Add red pepper to mixture and sauté for an additional two minutes. 4. Add tomatoes, salt, and spices, sautéing for a few more minutes before adding a small can of tomato paste. 5. Cover and simmer over low heat for approximately 20 minutes. 6. Remove lid and crack two large eggs on top. Cover until eggs are poached. Enjoy!
