Mucho Gusto

Sofia’s Golden Shakshuka

This is the second installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: bell peppers, tomatoes, eggs

Serves 2-3

Shakshuka is traditionally made with red tomatoes and peppers, but I swapped the red for yellow for a sweeter stew. Harissa adds a kick; feel free to reduce the amount if you’d prefer a milder flavor. A few good slices of bread to mop up any stray tomatoes and peppers are highly recommended.

Extra virgin olive oil

1 yellow bell pepper, thinly sliced

1 yellow onion, thinly sliced

1 yellow zucchini, halved lengthwise and thinly sliced

2 cups of small heirloom tomatoes, preferably yellow and orange, halved

6 cloves garlic, thinly sliced

½ teaspoon cumin

½ teaspoon smoked paprika

1 tablespoon harissa

5 eggs


Black pepper

¼ cup cilantro, roughly chopped for serving

Red chili flakes for serving

Coat the bottom of a wide skillet (I recommend using a cast-iron) generously with olive oil, and sauté the onion, bell pepper, and zucchini over medium heat for 30 minutes until soft. Season with salt and pepper. Clear space in the middle of the pan, and add garlic, stirring to cook slightly for 1-2 minutes. Once the garlic is tender, add the cumin and smoked paprika, letting it toast for a minute or so. Spoon the harissa into the middle of the pan and stir with the cooked vegetables. Clear the middle of the pan once again and add the tomatoes. Season with salt and pepper.

Allow them to cook for five minutes until they’ve broken down and mix throughout. Make 5 pockets in your stew and gently crack an egg into each pocket. Bake your shakshuka in the oven until the eggs are done, 7 to 10 minutes depending on how soft you like your eggs. Remove from the oven and top with cilantro, red chili flakes, and black pepper. Serve with good crusty bread. I made my own with this no-knead recipe—it’s quick and foolproof.

Mucho Gusto

Mary’s Sourdough Pizza

This is the first installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: sourdough starter, pizza toppings

Makes 6 8-inch pizzas

Although this recipe is perfect for all skill levels, there are two things you should know about it before you begin. First, the dough takes 24 hours to proof in the refrigerator and about 1 1/2-2 hours to proof after you shape it. If you’re making this for a Sunday night dinner, I suggest starting the dough in the early afternoon on Saturday. Second, this recipe calls for sourdough starter. If you’re not familiar with it, I suggest you look it up online! You can start your own or ask for some from someone you know. The sourdough starter is the leavening agent in the crust, so it’s crucial to the dough. 


1 cup sourdough starter

4 1/3 cups all purpose or bread flour

1 1/2 teaspoons salt

1/4 teaspoon active dry yeast

1 1/3 cup water

3 tablespoons Olive Oil

Sauce/cheese/toppings of choice

In a large bowl, mix the flour and salt. In a smaller bowl, combine the water and the active dry yeast, mixing until it is dissolved. Pour the water, olive oil, and sourdough starter into the flour mixture. Mix with a spatula, or your hands, until the dough just comes together and there is no more visible dry flour. 

Put the mixed dough into a clean bowl, seal with plastic wrap, and place in the refrigerator for 24 hours. After 24 hours, take the dough out of the refrigerator and dump it onto a floured surface. Knead the dough for a couple of minutes until it all comes back together and is a bit smoother. 

Using a knife, divide the dough into 6 even portions. To shape into rounds, move your hand in a circular motion while pressing your palm into the dough. This may take a little bit of practice, but the dough is forgiving! If it gets too sticky, use a little bit of flour on your hands or on the counter. Place the rounds on a floured surface and cover with a clean towel. Let sit for about 90 minutes, until relaxed and risen a bit. 

Preheat your oven to the highest setting (mine was 475 degrees F). Place an upside down cookie sheet onto a rack in the middle of the oven while it is preheating. This will act as your “pizza stone”.

When the dough is ready, shape your pizzas. Make sure to use a good deal of flour so the dough does not stick to any surface — if you have cornmeal, that works well. Once you are ready to top your pizza, I suggest that you do so on a generously-floured cutting board. When your pizza is ready for the oven, carefully slide it from the cutting board to the cookie sheet. If this sounds too daunting, top your pizza directly on the floured upside-down cookie sheet and place it in the middle rack of the oven.

Bake for 10-13 minutes, or until your crust is golden brown and your cheese is bubbling!

If you’re curious about sourdough starters, I suggest checking out the following step-by-step guides:

King Arthur Flour

The Perfect Loaf

Recipe adapted from Patrick Ryan’s No Fuss Sourdough Pizza