For 10 years, I lived on a kibbutz in Israel and worked in the kitchen of the communal dining hall.  That is where I learned to cook a lot of really good food, and where I also learned to ‘stretch’ my food.  We didn’t have a lot of money when we lived in Israel.  And we certainly didn’t have a lot of money when we first immigrated to the United States.  So, we had to learn how to adapt ingredients to make our food go from feeding 2 people to feeding 5 people (in my case), or from feeding 50 people to feeding 100 (as in the case of the communal dining hall!)

Shakshuka is a Middle Eastern dish, and  it is one of the most beloved foods in Israel.  Traditional shakshuka is made with vegetables and eggs, sometimes meat.  But to make our shakshuka last longer, to stretch out the recipe to feed many people and to fill our tummies, we add rice to the recipe.  Because rice fills you up and is less expensive than meat, it is the perfect choice for ‘stretching’ this delicious dish.




  • 2 medium onions (sliced)
  • 1 green pepper (sliced)
  • 4-5 medium tomatoes (sliced)
  • Olive oil
  • Salt
  • Pepper
  • Hot pepper (optional)
  • Garlic
  • ½ cup rice
  • Eggs


How to Make Shakshuka


In a large skillet, stew the onions and pepper in olive oil

Add the garlic (make sure not to burn it)

Add the tomatoes and salt (to taste)


Cook until the tomatoes are soft

Add the rice and let it cook in the vegetable juices, until soft

Crack the eggs on top of the shakshuka

Bake at 400 degrees F until the eggs are  cooked to your liking