Shakshuka

August 2, 2015

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.

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  • 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.

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  • 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.
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I served mine on a plate because it looked pretty ­čśë

Roasted Tomato Soup

May 26, 2011

Today we have another guest chef, Tanya (aka @Beagle_Momma) sent me a delicious and healthy recipe for roasted tomato soup.

Ingredients:

  • 900g baby tomatoes
  • 4 cloves garlic
  • 20ml (weigh less) olive oil
  • 900ml chicken stock (I used oxtail – didn’t have anything else)
  • 20g Fresh chopped basil (i didn’t have, so just used about a tablespoon of dry italian herbs)
  • 5ml (weigh less) balsamic vinegar
  • Salt & pepper

Method:

  • Cut tomatoes in half, place on baking tray cut side up.
  • Also pop the 4 cloves of garlic on the tray
  • Drizzle with olive oil and sprinkle with salt & pepper
  • *Since I wasn’t using fresh basil, I sprinkled my dry herbs on too – fresh basil comes later tho*
  • Roast at 195degrees for an hour.
  • In the mean time, i prepared my 900ml of stock, and added balsamic vinegar to the stock.
  • Once the tomatoes & garlic are roasted (divine smell!!) take them out, pop the stock mixture, the roasted tomatoes/garlic into a blender *now would be when you add the fresh basil if you using it*
  • Blend until smooth.
  • Sprinkle with a little bit of feta before serving! A slice of crusty bread would be perfect too!

Serves 4 and each portion counts as 2 Veg and 1 Fat.

The recipe says serve hot or cold!

Easy, healthy, tasty, quick! Winner!