In her first cookbook, chef and physician Linda Shiue puts the phrase “let food be thy medicine” to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavours through a range of spices from amchar masala to za’atar. With a comprehensive “Healthy Cooking 101” chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.
DR. LINDA SHIUE is the first Director of Culinary Medicine at a medical center in San Francisco, where she founded and directs a teaching kitchen for patients and fellow physicians. She graduated from San Francisco Cooking School and externed at the Michelin-starred restaurant Mourad. Her food writing has appeared in publications including the Washington Post, the San Francisco Chronicle, and the New York Times.
THIS DISH OF EGGS baked in a spiced tomato and pepper sauce is popular throughout the Middle East. I’ve used some of my favourite flavours from the spice market in Marrakesh, Morocco—including harissa, cumin, and preserved lemon. Shakshuka is traditionally served at breakfast but can be enjoyed at any time of day.
Serves 4 to 6
2 tablespoons extra-virgin olive oil, plus more for garnish
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, peeled and smashed
1 tablespoon pimento (smoked paprika)
1 tablespoon cumin seeds
1 tablespoon harissa powder
¼ teaspoon cayenne pepper
1 (28-ounce) can whole peeled tomatoes, chopped
2 tablespoons minced preserved lemon rind
Freshly ground black pepper
6 large eggs
½ cup chopped fresh flat-leaf parsley leaves
½ cup chopped fresh mint leaves
Heat olive oil in a cast-iron skillet or sauté pan with a lid over high heat. When oil is shimmery, add onion and bell pepper with a pinch of salt and sauté, stirring occasionally, for 10 minutes, or until vegetables are soft. Add garlic and cook for 30 seconds, or until fragrant. Add pimentón, cumin seeds, harissa, and cayenne and cook until fragrant, another 30 seconds, then add tomatoes. Lower heat to a simmer and cook, covered, for another 10 minutes. Add water, if needed, to get the consistency of pasta sauce. Stir in preserved lemon rind, then add salt and black pepper to taste. Use a spoon to make a well in the sauce near the edge of the pan and crack one egg directly into well. Continue around pan, repeating the process for the remaining five eggs, with an inch or so between each egg. Cover, and continue to cook over low heat for 5 minutes, or until whites are set but yolks are still runny. Garnish with chopped parsley and mint and serve immediately with wedges of warm pita or crusty bread (it’s excellent with olive bread). Remaining sauce can be used to cook another set of eggs, if desired.
Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.