Zoodle Shakshuka

Busy in Brooklyn,

Busy in Brooklyn
Raised in a kosher home in Brooklyn, Chanie Apfelbaum grew up eating traditional Jewish foods like gefilte fish, stuffed cabbage and matza ball soup. Today, she lives just a few blocks from her childhood home where she revisits family favorites and reinvents traditional holiday dishes. Chanie's creative twists on old time cuisine prove that kosher fare is anything but old-fashioned. With four little ones in tow, she celebrates her heritage one dish at a time, creating healthy recipes with a modern flair and Middle Eastern vibe. You can follow Chanie's culinary adventures at www.busyinbrooklyn.com or on Facebook, Instagram, Twitter and Pinterest. ...

I'm so excited to be sharing a recipe on the Arutz Sheva food blog! Let me give you a quick rundown.

My name is Chanie Apfelbaum and I'm a kosher food blogger from Brooklyn. I blog at the aptly named busyinbrooklyn.com where I share lots of family friendly recipes and crafts for the holidays and every day. I love all things Israel - the food, the culture, the spirituality and the people. It means so much to me to be here!

I LOVE Israeli food. I have a bit of an obsession with tahini. And hummus. And falafel. And harissa. Many of my recipes are inspired by Israeli flavors and cuisine, but shakshuka? Shakshuka is my go-to. I could literally eat it for breakfast every day. I'm always experimenting with different shakshuka recipes like this spaghetti squash shakshuka, this garbanzo bean shakshuka, and this baked portobello shakshuka. 

Any true blood Israeli would probably ban me from the tribe for being so brazen with my shakshuka recipe, but I'll fill you in on my secret. I don't usually have the time to build a delicious shakshuka sauce with layers of flavor from sauteed veggies and tomatoes, so I use a nifty shortcut: marinara sauce. I know, it's blasphemous, but I do add in some harissa and cumin to give it that spicy shakshuka flavor we all love.

Today's modern shakshuka twist is brought to you by one of my favorite kitchen tools, the spiralizer! I don't know if this gadget has made it to Israel yet, but here in America, zoodles, or zucchini noodles, are all the rage. I love to cook them with some pesto and cheese for lunch, or smother them in hearty bolognese sauce for dinner. They're healthy, fun and a great way to get kids to eat their veggies. This is my favorite spiralizing tool but you can also use a julienne peeler or vegetti to make your zoodles. 

Zoodle Shakshuka

2 cups of your favorite marinara sauce
1 generous tsp harissa
1/4 tsp cumin
salt and pepper, to taste
1/3 of a medium zucchini, spiralized
1/3 of a medium yellow squash, spiralized
5 eggs
fresh parsley, roughly chopped
 
Instructions:
 
In a large skillet, mix the marinara, harissa, cumin, salt and pepper. Bring the mixture to a simmer (if it's very thick, add a bit of water) and add the zoodles. Simmer until the zoodles are just tender. Make a few wells in the zoodles and slide the eggs into the sauce. Simmer until the whites are set (I like to cover the skillet to help it set faster). Garnish with fresh parsley. Eat immediately, preferably with fresh pita!

I'm sharing this recipe as part of the #LOVEISRAELFOOD campaign which was started by my fellow foodie and Instagram blogger, Aliza Salem (@theghettogourmet), in support of Israel. In light of the recent attacks, Aliza really wanted to do something to show support for Israel and to help the Israeli economy, so she came up with the idea of a foodie campaign to get people everywhere to buy Israeli products and cook Israeli food. The campaign will go live on October 27th, 2015 and you can be a part of it! Show your love for Israel through food by posting an Israeli dish on Instagram and use the hashtags #buyisraelicookisraelibakeisraeli, #loveisraelfood, #onenationoneheart and #changeforisrael ! I can't wait to see all of the amazing dishes while we break the internet with Israeli food. B'taavon!