Hi, my name is Miranda and I started going to the food bank last week and got to make one of my favorite breakfasts taste even better with North Helpline’s help. I go to the food bank because I just moved to Seattle for AmeriCorps and need to use the extra income I have on settling in. It was such a great experience with all the fresh produce! I also didn’t feel embarrassed while using the food bank as other volunteers were also clients. Everyone talks and jokes around, it reminds me of my family.
I’m adamant about using all my food I buy or pick up before it expires, as I don’t want to waste, when food is scarce for so many people around the world. This dish was a great way to use the eggs and tomatoes I picked up at the food bank. The tomatoes were overripe and soft, which makes it so much easier to cook this dish!
I learned to cook Shakshuka or Menemen, while I was travelling in Turkey. However, this dish is prepared and loved in places all over North Africa, the Middle East, and parts of Europe. I honestly couldn’t tell you where it originated but I love it, nonetheless. This meal is a great source of protein and nourishment in the morning and can be whipped up in 20 minutes!
2-4 tb Butter or Olive Oil
6 soft roma tomatoes
1 medium onion
1 bell pepper (Optional)
1 tsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp garlic powder
S&P and cayenne to taste
- Heat oil or butter
- Add diced onion (and bell peppers if you opt for it) and sauté until soft, 4-5 min
- Add spices and sauté for 1 min
- Roughly chop tomatoes and add to pan, make sure to get all the juices in
- Bring to a bubble and reduce heat to low, cover and simmer for 15 minutes
- Periodically, mash the tomatoes
- You want a semi-thick consistency, then you can add your eggs
- Either scramble eggs and pour into pan and stir around until eggs are fully cooked
- OR make 5 wells and crack an egg into each one. Put lid on and wait until eggs are poached, about 10 min, but check to make sure the whites are fully cooked.
- Eat with Naan, pita, or rice
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