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WHILE CHILLI IS ALWAYS A PART OF SHAKSHUKA, THIS IS A COMFORT DISH WITH ADDITIONAL SPICES SO THAT YOU HAVE A RICH TOMATO SAUCE WITH A MORE COMPLEX FLAVOR AND THE BENEFITS OF TURMERIC. SPREAD ON:
THE SOFA POT WITH A KICK Shakshuka is prepared more Moroccan-style in this dish, which also includes turmeric, an anti-inflammatory spice.
Although shakshuka usually has chilli, this comfort food has other spices to create a rich tomato sauce with a more nuanced flavor and the health benefits of turmeric.
Enjoy the classic toasted pita bread or the turmeric.
10 minutes for preparation, 10 minutes for cooking, and 2 people
Ingredients: 4-6 eggs from Clarence Court chickens 2 sliced thin red onions 1 teaspoon sweet paprika Tumeric powder, 2 teaspoons Harissa paste, 1 teaspoon 2 tablespoons of chili flakes (optional, the harissa has chilli in too) 2 sliced red peppers (optional) Garlic cloves, six Cherry tomatoes in two cans Balsamic vinegar splash A drizzle of maple syrup roughly chopped coriander and parsley either the original pitta or turmeric
METHOD: In a skillet, combine the red onions, olive oil, and spices. Cook over low heat for 10 minutes, or until the onion has softened and the spices are fragrant. Garlic cloves and peppers, if using, should also be added before adding the seasoned oil. After a short while, add the vinegar and maple syrup to the pan along with both of the cherry tomato tins and bring to a simmer. 15 minutes of gentle simmering. Remove the garlic cloves after tasting and if necessary adding additional harissa or chilli.
Break the eggs into the sauce after making a tiny divot. Add plenty of salt and black pepper to each egg. On your smallest burner, reduce the heat all the way, and then carefully cover the pan. Eggs should just just set after another 7 to 10 minutes of cooking. Serve turmeric or original pitta and generously top with parsley and cilantro.