Caesarea Maritima, Mt. Carmel, Megiddo

What a glorious first day of experiencing Israel! We started with the breakfast to beat all breakfasts...cheeses, olives, yogurts, salads, rolls, grilled veggies, potatoes, pastries, cappuccinos and an Israeli original: shakshuka. (see recipe at the end)

The focus of instruction today was ROADS and their importance to the surviving and thriving of a civilization.

Our first stop was Caesarea Maritima, a massive complex that Herod built by the Sea. We read from Acts 10 the account of the centurion, Cornelius, and his response to the Gospel as preached by Peter. Jesus probably came here on His way from Nazareth to Jerusalem, which was a 1-day walk. It was a bustling place with the largest harbor and trade route of its time. The theater was free to attend, but was a tool for propaganda. Herod also built a hippodrome for entertainment as well as a ginormous palace. Caesarea was a place of “Bread and Circuses.”

We then traveled on to Mt Carmel where Elijah challenged the prophets of Baal. Pastor Doug spoke from I Kings 16 and 18, emphasizing “God is mighty. You are not alone. You and God are a mighty force.”

Our last stop was at Megiddo where we viewed the Jezreel Valley, the place of the final battle, the Battle of Armageddon. The teaching was Ezekiel 33 and Revelation 16 and 19: “The only way to avoid God’s wrath is to be IN Christ.” It is a somber, eerie feeling to look over this valley and know what will take place here…an urgent reminder to be the hands and feet of Jesus….to love as many to our Savior while there is still time.

We had a refreshing little stop at a yummy coffee shop, Aria, then headed to our hotel for a short break, then dinner and overnight at the Ein Gev Kibbutz on the Sea of Galilee.
Kristi Erickson

Shakshuka Recipe

Ingredients:

• 1 onion
• 1 yellow bell pepper
• 1 tomato
• 1 red chili pepper
• 2 cloves garlic
• 4-5 sprigs fresh parsley
• 3 tbsp. oil
• 1 cup chopped (canned) tomatoes
• 1 tsp. sweet paprika
• ½ tsp. cumin
• ½ tsp. turmeric
• ½ tsp. salt
• 4 eggs

Directions:

1. Dice all the vegetables.
2. Sauté the onion in the oil until translucent. Add the yellow pepper, chili pepper, garlic, tomato and chopped tomatoes. Add the paprika, cumin, turmeric, and salt, and simmer until vegetables are cooked through.
3. Drop the eggs into the tomato mixture and cook until eggs are just set. Garnish with fresh parsley.  Serve with pita or flatbread.