I chose Shakshuka because it's a dish that my grandmother used to make and it borrows from these beautiful North African cultures," says EAT Marketplace Chef and Founder, Leah Delyte Di Bernardo. "Really what you're doing is poaching eggs in a red sauce with a bunch of gorgeous herbs and spices like red pepper, shallot and garlic. I love bold flavors and when celebrating mom, this is a beautiful treat because it's not something you make every day," she says.
Shakshuka, which means "mixed" in Maghrebi Arabic dialect, is a breakfast and lunch staple in Morocco, Tunisia, Egypt, Israel and Spain. Shakshuka can be enjoyed as a main course or even as an appetizer. "You can put it in the middle of the table with bread and everybody can dip and share," she says. Di Bernardo also advises that by adding herbs like basil and oregano, along with sausage and even feta cheese, you can give the recipe more of a Mediterranean twist. "The wonderful thing about this dish is you can throw in poached chicken, olives, artichokes, whatever you have. Because I'm a California girl, I put a little avocado on mine. It's hearty, savory and just delicious!"
Di Bernardo, who enjoyed a career as a TV producer in Los Angeles, moved to Temecula in 2002. The switch from producer to chef was a natural one. "I grew up around food and have been cooking my whole life. I knew I wanted to tell stories with food and do my own thing," says the chef who is also passionate about teaching the new generation about the importance of sustainability and regenerative farming. "We need to understand where our food is coming from. If the soil is not healthy, we're not going to have nutrient dense food that feeds us. If our soil can't regenerate, we can't grow food. We have to treat it responsibly."
When she's not presiding over EAT Marketplace and Hello, You're Welcome, "a gluten free, grain free, organic donut and coffee shop that's mindful and healthy for you," in Pasadena, Di Bernardo is busy sharing her knowledge. She is currently in her sixth year teaching Exploration of Culinary Arts with an Emphasis on Regenerative Systems at Mount San Jacinto College's Adult Education program. "I need to educate people on their choices and empower their health...I feel I have a responsibility to share that," she says.
Next on her agenda? "I want to open more places that are about good food," Di Bernardo says. "I want to affect your body positively. It's about good food being good for you. Food is medicine."
MEDITERRANEAN SHAKSHUKA
Ingredients
2 tablespoons olive oil
1 whole shallot, minced
1 large carrot, diced small
1 red bell pepper seeded, julienned
2 garlic cloves finely chopped
1 small pack or 3-4 links Pork or Chicken mild sausage (I love Mulays mild Italian or
breakfast sausage which you can find at Barons)
1 teaspoon paprika
1 teaspoon cumin
¼ teaspoon turmeric
½ teaspoon oregano
½ teaspoon basil
1 (28-ounce can) whole peeled tomatoes *may need to add a little water
1 Tablespoon Tomato Paste
6 large eggs
Salt and pepper to taste
Garnish- fresh cilantro, parsley and mint chopped *about 1 full cup
Instructions
*Mise en place ("everything in its place," prior to cooking creates a functional workspace
and stress free experience)
o Separate juice from the tomato can into a bowl, squeeze the whole tomatoes with your
hands to release as much juice as you can, breaking down the tomatoes into chunks and not whole (you can also do a quick pulse in the blender)
o Heat olive oil in a large sauté pan on medium heat.
o Add the chopped bell pepper and onion and cook for 1-2 minutes or until the onion starts to turn translucent.
o Add garlic and spices and cook an additional minute - then add sausage, breaking it up and incorporating.
o Add Tomato paste and incorporate.
o Add the juice from canned tomato with salt and pepper and incorporate, then add remaining tomato chunks and bring the sauce to a simmer. (*add water or chicken stock if sauce is too thick.)
When the sauce is bubbling, use a large spoon to make wells in the sauce, crack the eggs in gently - 5-6. Reduce the heat, cover, and allow to cook for a few minutes or until the whites of the eggs are set. Garnish with chopped herbs, feta cheese and serve with toasted ciabatta bread, breakfast sweet potatoes or avocado.
Notes
o Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. I recommend not taking any chances and cooking it in a stainless-steel pan, like an All Clad or a Le Creuset.
