In honour of Motherâs Day, Queenslandâs best foodies and chefs share their secret family recipes and the lessons learned from Mums in the kitchen…
Jeannette and Mr. Yâs Israeli Shakshooka
Provided by Maya Brosnan | Nutritionist, Iridologist, Yogi
1 tbsp extra virgin olive oil
1 onion, halved and thinly sliced
6 cloves garlic, crushed
2 cans diced tomatoes OR 2 cups freshly chopped tomatoes + Â˝ cup water
3 tbsp tomato paste
1 cup water
Â˝ tsp chilli powder
2 tsp cumin
2 tsp ground coriander (optional)
Himalayan Rock salt or Celtic Sea salt and pepper to taste
8 free range or organic eggs
- Heat oil in a large fry pan on low to medium heat.
- Cook onion and garlic until onion is soft.
- Add diced tomatoes.
- In a small bowl, combine tomato paste, water, chilli powder, cumin, ground coriander, salt and pepper.
- Add tomato paste mixture to fry pan and mix together.
- When heated through, carefully break the eggs, one by one into the tomato mixture on the stove. You will notice the egg white will start running into the sauce (thatâs exactly what itâs supposed to be doing).
- Turn heat to low, cover with lid and simmer until egg whites are cooked through and egg yolks are just beginning to harden (you want the yolk to be slightly soft).
- Enjoy this dish in wholemeal pita pocket bread, or serve on a plate with fresh Israeli salad (cucumber, tomato, onion, parsley all finely chopped with a drizzle of lemon juice and olive oil).
- Try it with a slice of wholegrain bread or a piece of pita bread to wipe the sauce off the plate (use your hands, thatâs the way it is eaten traditionally).
5 MINUTES with: Maya Brosnan
Maya is a Mum, author, nutritionist, iridologist, blogger, writer and yogi. She is also Provokeâs regular nutrition writer!
Ramat Gan, Israel
Tell us the story behind this recipe and why it is important to you:
This recipe has been in my father’s side of the family for many generations. It feels like I have pretty much eaten Shakshooka from birth. I remember my father and Aunty teaching my mother (Jeanette) how to cook Shakshooka when I was a young child. My mum was never a natural wiz in the kitchen, but thankfully she was a quick learner. Shortly after learning how to cook this simple but delicious recipe, she added Shakshooka to her coffee shop’s menu (she used to run a busy coffee shop in Tel Aviv) and soon it became one of the most popular items on the menu.
Do you add your own flair to the recipe or follow it precisely?
I generally follow the recipe precisely. However, as a variation, mushrooms and/or feta cheese go well added to the original recipe, as well as zucchini and/or eggplant.
How often do you cook this dish?
This recipe is perfect for when you either don’t have much to work with in the kitchen, or not much time to cook. I cook it once a month on average, although if it were up to my children, they would probably like to have it at least once a week, they are big Shakshooka fans.
What is your idea of the perfect family dinner?
Having the perfect family dinner is really all about the company. Surrounding yourself with people you love and care about, without any external distractions like the TV or phones, is the perfect environment for your taste buds to experience the ‘taste of love’ the food has been cooked with. Vitamin “L”, or the “Love Vitamin” is an energetic frequency passed on to the diners from the person cooking the family meal. When my children Sam and Zara and my husband Perry tell me they can taste the love in my food, I know they are speaking from the heart and it makes me feel very special.
Your favourite memory of cooking with your Mum:
Although my memories of mum’s cooking are mainly from my early childhood, I can still remember the caring, loving flavours of her food. I vividly remember at the age of 3 or 4, standing on a stool in our small kitchen, helping mum separate the egg yolks from the egg whites while following a sponge cake recipe. We then blended the ingredients together, and I had to wait patiently for the cake mixture to go into the oven so that I can get my reward for helping mum – licking the wooden spoon!
The best advice your Mum has given you:
“Never marry anyone before you moved in together for at least 12 months”. Great advice from mum as I have now been happily married for 19 years.
Your favourite spot in QLD to catch a bite:
Cha Cha Japanese Restaurant in Broadbeach on the Gold Coast. We first dined at Cha cha’s about 20 years ago, and have been hooked on Jack, the owner’s, delicious Japanese and Korean food ever since. It’s a very busy but casual dining environment where Jack and his staff make all diners feel very welcome. The service is friendly and quick, the meals are always scrumptious and the servings are generous. And it doesn’t break the bank!