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Originally from Tunisia, this breakfast (and sometimes lunch) dish of eggs simmered in spicy tomatoes has become wildly popular across Israel. We’ve been hooked on this one-skillet dish since our first bite. The smoky and spicy flavors of harissa, a traditional North African spice blend (this one is our favorite), adds a wonderful depth to this simmered egg dish. It’s easy, full of flavor and perfect any time of day!
3 tablespoons olive oil 3 tablespoons harissa 2 teaspoons tomato paste 2 cups roasted red peppers, cut into strips 4 coves garlic, mashed 1 tsp ground cumin 5 cups canned chopped tomatoes, drained 4-8 large eggs (depending on how many eggs each person desires) Fresh parsley for garnish Salt
Heat olive oil in a large sauté pan over medium heat. Add all ingredients except for eggs and yogurt and season to taste with salt. Cook until sauce thickens, about 10-15 minutes.
With the back of a spoon, make 4-8 little dents in the sauce for the eggs. Break an egg into each dent. Using a fork, gently swirl the egg whites a bit with the sauce. Simmer for 8-10 minutes or until the whites have set but the yolks are still runny.
Remove from heat and let set for a couple of minutes. Spoon onto plates and garnish with fresh chopped parsley.
Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still everyone has different characteristics – positive and negative. We will now talk about olive oil! It contains vitamins E, D, A and K, unsaturated and saturated fatty acids, the most important of which is Omega-3.
B vitamins, on the other hand, have a positive effect on the nervous system and convert carbohydrates and proteins into bodily energy. They are important for hair and eye care, improve the work of the stomach and intestines, maintain body weight and help create red blood cells.