Shakshuka in the Garden
One of the many incredible things that Camp Tawonga has to offer, implemented by our mission and philosophy, is giving campers the opportunity to partner with nature through programming in our very own farm and organic garden.
Today, Tawonga’s Israel Programming Director, Hadar Mor, led a block in our garden’s outdoor kitchen where he taught campers how to make an Israeli dish called Shakshuka.
During this block, campers first spent time at the farm learning about farm to table eating and all the ways Tawonga works to take care of our environment. For example, here at Tawonga, we milk our own goats (and have blocks where the campers can milk them too), have eighteen chickens that lay eggs that we cook and eat ourselves and have two pigs that eat our leftover table scraps to reduce land impact.
Next, campers gathered homemade goat cheese and headed to the garden where they picked a variety of herbs and zucchinis to help create the Shakshuka dish itself!
“It’s a really cool activity because campers learn where their food comes from and really get a chance to appreciate the entire process. It also gets the campers closer to nature by personally making dishes themselves.”
Below is the recipe to create your very own Shakshuka dish and more photos of today’s activities!
Shakshuka Ingredients (for 4 people)-
- 4 tomatos
- 4 eggs
- 1 onion
- 4 cloves of garlic
- Salt + Pepper
- Tomato Paste
Cut onions and garlic into small pieces and fry with oil until golden.
Cut the tomatoes into cubes, add them to the onion and garlic and fry all together for 2 minutes.
Mix the tomato paste with water and add it to the mix until it gets at least 2″ deep, add spices and herbs and cook on high to steam the liquids.
Wait until the liquids steam, then make holes in the sauce and break the eggs into them.
Cover the pan and let it cook on low until eggs are ready.