In light of the events of October 7th in Israel, we have reimagined our travel experiences for students. Our renewed focus emphasizes faith formation, education, humanitarian efforts, and advocacy for our Jewish friends through two trips: Washington D.C. and Israel
In light of the events of October 7th in Israel, we have reimagined our travel experiences for students. Our renewed focus emphasizes faith formation, education, humanitarian efforts, and advocacy for our Jewish friends through two trips: Washington D.C. and Israel
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How To Make Shakshuka
Passages Team
Other
Join Naomi Kisel in cooking this delicious Israeli staple: Shakshuka. Post a picture onInstagram and tag @PassagesIsrael so we can see the finished product! Watch the Tutorial
Ingredients:
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 green bell pepper, diced
1 tomato, diced
1 cup diced eggplant
4 garlic cloves, minced
1 tbsp tomato paste
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 tsp paprika
chopped parsley for garnish
crumbled feta for garnish
Za’atar for garnish
Step-by-Step:
Sauté onions, bell peppers, eggplant in olive oil on high heat until translucent
Stir in tomatoes and garlic
Stir in spices
Add enough water to cover the veggies
Stir in tomato paste
Let Shakshuka simmer for 15-20 minutes
Make six equally spaced holes in the veggie mix
Crack an egg into each of the six holes
Cover Shakshuka and let it simmer until the eggs turn white
Take off heat and top with crumbled feta, chopped parsley, and Za'atar
