Shakshuka recipes seem to be popping up a lot of places lately, and being that it’s a favorite of mine, I’ve decided to jump on the bandwagon and share my recipe. Shakshuka is a dish that is believed to have originated in Tunisia, and is quite popular throughout countries of Northern Africa and Israel. There are many different variations, but my take on it is a cumin, paprika, and za’atar (see note at bottom) spiced tomato sauce with red pepper, jalapeño, onion, cilantro, and goat cheese. A lot of other recipes I’ve seen for shakshuka utilize feta cheese, which is equally delicious and a perfectly fine substitution here. However, I’ve had some serious goat cheese cravings lately, so that’s the direction I went with the recipe here today.READ MORE
Our garden is out of control. I’m both overwhelmed and overjoyed by the amount of fresh tomatoes we have, and the cherry tomatoes are especially delightful.
Zack was never a fan of cherry tomatoes until he tried some of the ones that we grew this year, now he can’t get enough and we’ve both been popping them into our mouths like candy, eating them like two greedy little kids. I knew exactly the recipe to use such an abundance of these juicy, sweet little tomatoes in: chipotle pasta salad. The spicy chipotle sauce pairs perfectly with smoked gouda cheese, fresh basil, and cherry tomatoes bursting in your mouth with sweetness.
I’ve been using Tinkyada brown rice pasta lately rather than regular pasta. I’ve been told wheat may be the culprit of the constant bloat I have in my stomach, so while I haven’t cut it out completely, I’ve tried to minimize it from my diet as much as possible. Zack also has some, um, ongoing stomach issues….so maybe a change in certain parts of his diet could help him as well. We can’t live without pasta though, and you honestly can’t even tell the difference with this stuff. Trust me, Zack would let me know if you could. I buy it in bulk here on Amazon. It’s more expensive than regular pasta, but if it helps one of us out it will be worth a couple extra dollars. Another “health” note, I almost always use dairy-free milk (soy, almond, coconut, hemp) to cook and bake with. I wasn’t raised on regular milk so I’ve never liked the taste, nor do I believe dairy milk is all that great for you. Honestly, we are the only animal on this planet that drinks milk past infancy, let alone from another species…kind of creepy. It’s another area where I can’t remove it completely from my life, due to being a little gluttonous about food (CHEESE! Greek Yogurt!), but I try to minimize it. Poor dairy cows have rough lives too. I have family in Utah that raises dairy cows, and while they aren’t mistreated, they aren’t exactly leading a glorious life either.
Anyhow, off my soapbox. Enjoy this recipe, especially if you have freshly grown cherry tomatoes, they really put it over the top!