Shakshuka

Ingredients –

  • 3 eggs
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, chopped fine
  • 1 large onion, chopped fine
  • 1 green bell pepper, chopped fine
  • 1 cup crushed tomatoes
  • 1 tsp ground cumin powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp parsley, finely chopped

Method

  1. Heat extra virgin olive oil in a pan and add in the chopped garlic
  2. Fry for 30 seconds in medium flame
  3. Add in the onions and green pepper
  4. Fry for a couple of minutes until the onions are soft
  5. Add the tomatoes
  6. Add the cumin powder, paprika and salt
  7. Let the sauce simmer for 5 minutes
  8. Make a small dent in the sauce for each egg
  9. Crack the eggs into the tomato mixture
  10. Cover and simmer for about 8 minutes or until the eggs are no longer translucent
  11. If you want the eggs runny, you can cook for shorter time
  12. Garnish with chopped parsley and remove from heat
  13. Serve with hot buttered toast

Sautéed Salt and Pepper Prawns

Ingredients

  • 350 gm shelled and deveined prawns
  • 5 spring onions, greens and whites chopped separately
  • 1/2 of a chopped capsicum
  • 1 tbsp chopped garlic
  • 2 dry red chilli broken in half
  • 1 fresh green chilli, chopped
  • 1 tsp freshly ground black pepper
  • Salt to taste
  • 1 tbsp cornflour
  • 2 tbsp oil

For the Sauce –

  • 2 tsp light soy sauce
  • 1 tsp rice vinegar
  • 2 tsp toasted sesame oil
  • 2 tsp chilli oil
  • 1/2 tsp sesame seeds
  • 1 tsp Thai sweet chilli sauce

Method –

  1. Coat the prawns with the cornflour and set aside
  2. Mix all the ingredients for sauce and set aside
  3. Heat 1 tbsp oil in a wok
  4. Add garlic and fry red chillies
  5. Sauté till garlic is lightly browned
  6. Add onion whites and greens, green chillies, capsicum, pepper and very little salt
  7. Remove this on a plate and set aside
  8. Add 1 tbsp oil and sauté the prawns
  9. They will cook in about 4 minutes
  10. Add 2 tbsp of the sauce
  11. Sauté for 2 minutes
  12. Mix in the masala and switch off the flame