In the Bender Kitchen: Cooking for a Cause The MILLA Project

(WTNH) – The MILLA Project, in collaboration with Sahar Restaurant, is providing work-based learning programs for students in New Haven County.  The collaboration allows The MILLA Project to bring socio-economic opportunities to the under-served in New Haven County.

The MILLA Project was founded in 2011 and received 501c3 status in February 2012. The organization’s mission is to eradicate all forms of gender based violence. The organization runs a variety of projects throughout America and the MENA region. All of the projects advance women and girls socially and economically.

In 2015, The MILLA Project expanded its mission to include socio-economic advancement for students, minorities, legal immigrants and low income individuals.

Sahar Restaurant offers eclectic, culturally diverse Middle Eastern and North African cuisine, with a full-service bar. Sahar Restaurant offers New Haven County a fun, trendy, full service restaurant and bar with a social.

Sahar Restaurant’s mission is regardless of country of origin, cuisine is one thing that is valued and shared with new friends to teach others about one’s culture. Our mission is to create an atmosphere where stories are woven into the fabric of societies, respect for differences are embraced and new ideas are entwined into old practices creating a true societal melting pot.

Eat. Unite. Believe. Dinner Benefit

March 4, 2016 Notre Dame High School, 24 Ricardo Street, West Haven, CT

For tickets, head to


Sahar Restaurant Shakshuka


  • 4 tbsp. olive oil
  • 2 medium purple or white onion, peeled and diced
  • 6 clove garlic, minced or chopped
  • 1 big green chili pepper, cut into rings
  • 5 lbs. ripped tomatoes- you can use different types of tomatoes
  • 1/2 tsp. hot paprika or chili powder
  • 1/2 tsp. smoked paprika
  • Salt and pepper to taste
  • 8 eggs
  • 5 oz. chopped goat feta cheese
  • 2 tbsp. fresh chopped parsley (optional, for garnish)

Prep Time: 10 minutes

Cook Time: 30 minutes


Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add

chopped onion, sauté for a few minutes until the onion begins to soften and clear. Add pepper

and wait about 2-3 minutes. Add garlic and continue to sauté till mixture is fragrant.

Add tomatoes to pan and wait for 3-4 minutes, stir till blended. Add spices and stir well. Allow

mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Taste the mixture and

spice it according to your preferences. Add salt and pepper to taste, or more chili powder/hot

paprika pepper for a spicier Shakshuka.

Crack the eggs, one at a time into a bowl, never directly over the tomato mixture. Add it to the

mixture making sure to space them evenly over the sauce. The chef put small spaces between the

mixture to put the eggs in. The chef usually place 6-7 eggs around the outer edge and one in the

center. Add the Feta cheese over the mixture and on the eggs.

Cover the pan. Allow mixture to simmer for 10 minutes, or until the eggs are cooked. The

Shakshuka is ready when the white of the egg hardens and the yolk hardens to your preference.

The chef prefers his eggs to be over easy. Keep an eye on the skillet to make sure that the sauce

doesn’t reduce too much, this can lead to burning.

Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or

dinner. Serve with warm crusty bread or Halla that can be dipped into the sauce


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