Cat sleeping outside a pizza restaurant in Israel – I guess the waiters were taking too long to bring his pizza!
Before going to Israel, I was told one food I would see everywhere would be shakshuka, an egg dish with tomato sauce and sometimes feta, herbs, and/or chickpeas. I was told it would be served all day, every day, from the fanciest restaurants to the seediest hostels… I prepared myself to be mopping up a lot of tomato sauce with pita bread. And I went to Israel and… we saw shakshuka once. Maybe twice in the same hostel. And it didn’t look all that inspiring, so I did’t try any. I knew I could make something better at home than anything the cheap hostel kitchen came up with.
Rather than going the classic egg-on-top-of-tomato-sauce-on-top-of-pita-bread route, I got it in my head to try something a little more original: a shakshuka pizza. The pizza idea evolved even further and I decided to make a shakshuka pizza burrito. You can’t get more American than Mexi-Israeli-talian fusion food!
I swear this idea is really going to take off. They’re going to be serving it in food trucks across the country. It’s the perfect combination of all three of the multicultural dishes it encompasses: the protein and succulent tomato sauce found in shakshuka mesh well with the fresh veggies that are common pizza toppings, and the whole thing is conveniently rolled up in wrap format, courtesy of a Flat Out flatbread, that makes it fun and easy to eat. With the wholesome protein of an egg, the vitamins and fiber from numerous veggies, and the whole grains and balanced nutrition provided by the Flat Out flatbread, this recipe makes a mighty meal for any time of day.
Here’s my recipe, but feel free to get creative and elaborate on it – make it a fusion of all the cultural flavors you find most delicious! If you have a cool idea for how to infuse even more tasteful elements into this wrap, please do comment!
Shakshuka Pizza Wrap
- 1 Flat Out brand light original flatbread
- 1/4 cup tomato sauce of choice (I used Ragu brand)
- 1/4 cup shredded mozzarella cheese (I used Lucerne brand fat free cheese)
- 1 egg
- 1 cup raw kale
- 3 white mushrooms
Spread tomato sauce across Flat Out flatbread, leaving only a little plain space around the edges. Sprinkle cheese on top. Quarter and add mushrooms. Heat this in microwave until cheese is melted.
Cook egg sunny side up. Remove from heat and place in center of flatbread.
Arrange kale across middle section of flatbread.
Roll flatbread around egg and kale to create a wrap.
Enjoy! Bon appetit, l’chaim, olé, etc.
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