Every once and a while when the city starts to ‘crawl’ into my blood system and drive me mad I call one of my best friends, Jason. I usually don’t have to say much or try to persuade him to get out of the city and head somewhere camping.It is all quite obvious. The only question is “where”?.
For those of you that look at nature like some sort of special place that you only go to during your annual vacation, I recommend to take the coming weekend to head out of the city a bit. It will clean up some dead brain cells that got burned from staying in the madness of the city too long.

I have to admit that born Israeli in such a tiny country (2 hours east to west and 8 hours north to south with a car) makes me look at Canada as one huge camping site. I find natural parks in Canada as reasonable as a swimming pool in the middle of the atlantic ocean.  This country was blessed with so much nature and wilderness that I don’t really want to share my camping site on a gravel road, pay to get in and let someone tell me where I can walk and where can’t I. For that reason anywhere along the road, river or lake is suitable for wonderful isolated camping.
Jason is the ultimate partner in crime when it comes for camping,  he is always up for trying new spots around Quebec (by the way, by camping I mean real camping, not going to a cabin with a kitchen and toilet that has BBQ outside but is located in the forest. I have nothing personally against those, but as long as I am under the age of 70, a tent and a sleeping bag will do just fine).
Whenever we go camping each person has its own role. As a rule of thumb, Jason is responsible of the gear and I’m responsible of the food (can’t get easier then that).
Although one might be  tempted to carry junk like marshmallows to the fire place, I tend to bring raw materials and keep things simple and healthy. The wonderful cocktail of fresh air blended with the smell of soil, topped with a bit of hiking makes one really hungry. Even though Jason tries (and succeeds many times) to trick me and stop along the road for a ‘Pogo’ (the quebec version of corn dog) on our way to the desired camping area, we tend to keep things healthy and tasty.
One of my favorite recipes whenever go camping is ‘Shakshuka’. Since the dish is so common in Israel, some Israelis tend to believe that it is a local dish. Although it is partly true, it’s origins are traced back to countries like Morocco, Tunisia and Algeria; However, each country has its own version for the dish.
I personally like the spice it up a bit, in order to give it the twist. The fact that it is a very juicy dish, served warm and a tiny bit spicy makes it perfect for camping. Once you’re done just fall into you hammock, gaze at the stars and enjoy the silence.

Shaksuka Recipe (3 servings)
2 large onions (any kind)- chopped into small pieces
4 large tomatoes – diced into small pieces
4 garlic cloves -chopped
4 tbs of Olive oil
3 eggs
1 canned tomato paste
2 red peppers chopped into small pieces
2 chili peppers (red or green) chopped into small pieces
1 tsp of sugar (for those who want to balance the spicy flavor )
1 tbs of Paprika
a pinch of cumin
1 tbs of dried onions (optional)

To serve: eat with a crunchy bread and dip it in the dish (food taste so much better when eating with your hands)
1. Oil the pan generously with olive oil and add the chopped onions. Cook them on hot fire till they get a nice bronze color
2.  Add the chopped red peppers along with the chilies and garlic into the pan and cook them with the onions for approximately 7 min.
3. once you the peppers loose their crunchiness and become a bit more tender, add the diced tomatoes and cover the pan for around 10 min while steering from time to time. At this point the tomatoes will take out all of their liquids and take a saucy form. At this point, lower the heat a bit.
4. add the cumin, tomato paste , salt and peppers and stir for an extra 3-4 min.
5. ‘dig’ tiny pits with a spoon in the same pan, to give it all it’s flavors(according to the number of eggs) and crack the egg as if you were doing a ‘sunny-side-up’ eggs into the little ‘pits’. then cover them with some of the cooked vegetables.
6. cover the pan for an extra 2-3 min until the eggs are ready.
7. Serve with fresh bread or baguette…and enjoy!