Another couple of dishes. First of all was a dish I found on line which is a slightly different variation - probably more authentic - that the Moroccan eggs recipe I posted before. This one is called Shakshuka. Here's the recipe. Beware, commercial harissa is spicy hot.
Shakshuka. Moroccan Eggs in a Spicy Tomato Sauce
3 medium red capsicums
1 Tbs olive oil
1 medium onion, diced
400 g tomatoes, concassée
2 tomatoes, peeled and diced
1 Tbs tomato paste
150 ml water
1 Tbs fresh harissa paste
1 tsp ground cumin
1 tsp paprika
1 tsp fresh ginger, grated
2 Tbs fresh parsley, chopped
2 Tbs fresh mint
2 tsp honey
1 Tbs red wine or cider vinegar
sea salt and black pepper
6 free range eggs
mint and/or coriander leaves
To Make the Sauce
Roast red peppers in a hot oven until skin is blistered and charred. Deseed, peel and slice when cool. In a wok or wide frying pan, heat the olive oil over medium high heat. Add the onions and cook for 5 minutes, until soft and translucent.
Add the harissa and tomato pastes, ginger, cumin and paprika. Cook, stirring constantly, until fragrant then deglaze the pan a little with the honey and vinegar.
Stir in the roasted and sliced capsicum and fresh chopped herbs. Add both the canned and fresh tomatoes and the water. Cook gently for 10 to 15 minutes until thick and saucy. Add more water if necessary to achieve a good consistency. Season with sea salt and pepper to taste.
When Ready to Serve
Preheat the oven to 180°C. Divide the sauce among 6 oven-proof ramekins. Set the ramekins on a baking tray. Crack an egg into the centre of each ramekin. It helps to use the back of a wooden spoon to make an indentation in the sauce as you do this.
Bake until the eggs are cooked to your liking, basting the whites with some of the sauce midway during baking, about 10 to 15 minutes.
Serve hot straight out of the oven with a scattering of fresh herbs.
Nutrition (per serving): 195 calories, 91 calories from fat, 9.8g total fat, 241.8mg cholesterol, 318.9mg sodium, 522.1mg potassium, 11.7g carbohydrates, 3.3g fiber, 9.4g sugar, 10g protein.
Recipe Type: 5:2, Brunch, Dairy, Middle East, Vegetables
4 stars -
165 calories per serve -91 calories for sauce add 75 calories for each egg)
This evening we did a dish called "Herby baked chicken" This was less of a success, we felt. After the cooking time was up the chicken was overcooked, the vegetables weren't ready, the dish was lacking salt and our choice of herbs (mainly parsley with some mint, thyme and chives) not a great success. However it wasn't bad by any manner of means.
Herby Baked Chicken (2 servings)
"Calories per serving 275"
250 grams new potatoes
250 grams skinless chicken breast fillets
3 Tbs chopped mixed herbs (such as parsley, chives, chervil or mint)
1/2 clove garlic -- crushed
3 Tbs low fat creme fraiche
4 baby leeks
1 head Witloof chicory
75 ml chicken stock
Cook the potatoes in a pan of boiling water for 12 to 15 minutes. Drain then cut into bite-sized pieces
Make a slit lengthways down the side of each chicken breast to form a pocket. Make sure you don't cut all the way through. Mix together the herbs, garlic and creme fraiche, season well with pepper and then put a little into each pocket.
Put the leeks, chicory and potatoes in an ovenproof dish. Pour over the stock then lay the chicken breasts on top. Spoon over the remaining creme fraiche mixture then bake in a preheated oven at 200°C for 25 to 35 minutes or until the chicken is cooked through and the vegetables are tender.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Nutrition (per serving): 298 calories, 46 calories from fat, 5.1g total fat, 81.1mg cholesterol, 218.4mg sodium, 1242.1mg potassium, 29.7g carbohydrates, 4.8g fibre, 1.6g sugar, 32.3g protein.
Recipe Type: 5:2, Main Dish, Poultry
The preparation time was quite a bit longer than that shown as well. We'll probably try it again, but looking hard at the herbs we use and the preparation of the vegetables - and the seasoning.
All the best
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