I peruse Smitten Kitchen’s recipes at least once a week, and have made dozens.  Each tastes amazing, and turns out as described. I made this Shakshuka recipe (which I think she adopted from Saveur) a few weeks ago.  It was one of those cold, rainy days that we’ve been inundated with her in Seattle. I made it for dinner and shared the meal with some friends.  It was spicy, filling, but also not too heavy.  While we enjoyed it for dinner, I thought it would make an awesome trail breakfast.

Here is my adaption for the trail. See Smitten Kitchen’s recipe here.

Serves 1-2 (print trail instructions PDF)

  • 1 Tbsp olive oil
  • 2 Anaheim chiles or 1 mild jalapeño, stemmed, seeded, and finely chopped (The spiciness of peppers intensifies in the dehydration process so I cut the amount of peppers way back)
  • 1 small yellow onion, chopped
  • 5 cloves garlic, crushed then sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 28-ounce can whole peeled tomatoes, undrained
  • salt, to taste
  • 4 eggs
  • 1/2 cup crumbled feta cheese, dehydrated (see note at bottom*)
  • 1 tablespoon chopped dried flat-leaf parsley

Pitas, flatbread or naan, for serving.

Shakshuka At home:

Heat oil in a large pan over medium heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Stir in garlic, cumin, and paprika, and cook until garlic is soft, about 2 more minutes.

Add crushed tomatoes to pan along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Once cooked, divide the sauce between two plastic dehydrator sheets (the fruit leather kind). Dehydrate at 140 degrees for 6-8 hours.  The sauce will dry and become sticky like fruit leather, then begin to crack in some places.  You want to make sure there are no “wet” spots anywhere.  You can start the process before you go to bed, and it should be done in the morning.  Once dry, put sauce leather in a Ziplock bag.  Before you leave for your trip pack the following:

  • Bag of dehydrated shashuka sauce
  • 4 eggs (store in plastic carrier)
  • Bag of dehydrated feta
  • Bag of dried parsley
  • 1 olive oil packet
  • Naan, flatbread, or pitas

Shakshuka On the trail:

Add two cups of water to a pan.  Add the shakshuka leather and the olive oil packet.  Bring to a boil.  Turn down the heat and simmer, stirring and breaking up the leathery bits.  They should dissolve as it simmers.

As the sauce simmers, add the dehydrated feta. Put the lid on and let it soften (about 2 minutes).  If the sauce thickens too much, add a little bit more water. You need it to be saucy to cook the eggs.

Once the feta is soft, add the eggs to the pan.  Try to move some of the Shakshuka sauce aside and make a little nest for each egg.  Cover the pan and let simmer for 5-7 minutes.

Lift the lid and check for doneness.  You want the egg whites to be fully cooked. Drag some of the sauce over the top of the egg whites if they are not coming along.  When the eggs are cooked to your liking, sprinkle the Shakshuka with dried parsley and serve with your bread of choice.

*Yes, you can dehydrate feta!  It does stink up your house, so be prepared.  Buy crumbled feta and divide evenly on mesh dehydrator sheets.  Dry at 115 degrees for 6-8 hours.  It should be hard & dry when finished.