Cowboy Shakshuka

Shakshuka is North African in origin (the name shakshuka comes from the Tunisian word for “shaken up”), but it’s widely enjoyed throughout North Africa and the Middle East, in countries such as Israel.  More importantly, Camp Delicioso has served this up for breakfast on multiple occasions.

In 2023, Jethro came up with a new variation aptly named “Cowboy Shakshuka”; created under the spell of sweet dank ganja while rummaging through his pantry looking for something to satisfy the munchies.  It was a big hit at camp, especially for the picky eaters.

Recipe – Serves 4 (Vegetarian)

• 4 eggs
• 1 – 15 oz. Ranch Style Beans
• 1/2 – 15 oz. can of tomato sauce
• 1/2 chopped onion
• 1/2 green pepper
• 2-3 cloves garlic minced
•  Feta cheese crumbles
• Cilantro finely chopped
• 2 English muffins
• Optional – Green Chilies or Jalapenos for added heat

Note: For meat eaters, bacon can also be added.

Using a skillet with tight lid, saute onions, garlic and peppers in olive oil for about 2 mins.  Add Ranch Style Beans and tomato sauce, mix together and cover, bringing mixture to a simmer.  Approx 2-3 mins.  Uncover, and crack 4 eggs placed in 4 distinct areas for ease of scooping out when they have been cooked.  Cover skillet and let eggs poach in the saucy bean mixture for 8 min.  While eggs are cooking, toast English muffins – extra crispy is ideal.

After 8 min, uncover and check to see if eggs are poached at your liking.  Scoop up one egg with large spoon, including beans and sauce underneath and place on top of open faced English muffin.  Usually add another scoop of bean/sauce mixture.  Sprinkle generous portion of feta cheese crumbles on top, followed by Cilantro.  Serve immediately.

When adding bacon to the recipe, cook 4-8 pieces of bacon first, drain fat and then de-glaze the skillet with onions, garlic and green pepper.  Sprinkle the bacon bits on top just before serving.