Shakshuka

On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. I love shakshuka. Its one of my favourite Israeli dishes. And its an all in one pan cook and serve recipe so very little washing up!

Ingredients

• Oil for frying
• 1 x onion, diced
• 1 x red pepper, diced
• 8 x tomatos, diced
• Garlic
• Spices (usually cayenne pepper or something a little spicy)
• Salt and pepper, to taste
• 6 x eggs

Method

• Heat the oil in a large, heavy pan. You can split the ingredients into two smaller pans if you want to serve the shakshuka in personal servings.
• Throw in the onion and saute until golden.
• Add the red pepper and simmer for 5 minutes.
• Add the tomato and garlic and stir until its all mixed together. Simmer on medium heat for 10 minutes or until the mixture starts to reduce.

• Add the spices, salt and pepper to taste.
• Now the fun part, crack the eggs directly on top of the tomato mixture, making sure they are evenly spaced.

• Cover and simmer until the eggs are done to your tastes, less time for runny eggs, more time for hard eggs.
• Serve directly from the pan with a side of fresh white bread to mop up the sauce.

I served mine on a plate because it looked pretty 😉

Super easy baked fish

Ingredients

• 4 pieces frozen (or fresh) hake
• Salad dressing (I used Knorr Lite Italian Dressing)
• Lemon juice
• Soy sauce
• Butter

Method

• Place fish, skin side down, in a Pyrex dish.
• Pour salade dressing over fish.  I poured about a quarter of a cup, maybe, I didn’t actually measure anything.
• Splash ome lemon juice over the fish.
• Splash some soy sauce over the fish.
• Drop a few blobs of butter over the fish.
• Bake for ±25 minutes at 180 degrees.

 

Serve with rice and steamed veggies.

Oh, the more dressing/lemon juice/soy sauce you put on the fish the more sauce you will have to put on the rice.