Is Shakshuka exotic to you?

That looks grand.
Another good breakfast in congee – soft watery (or brothy) rice porridge with bits of this and that in it – salty, not childishly sweet. Unchallenging to make, to eat, to digest. (Can throw an egg on top of this too.)

I never heard of it, so I googled it and it sounds delicious. Actually I almost always have some sort of tomatoes or tomato product with eggs. I make a dish with tin tomatoes and beans, sort of Italian but my own invention, we were going to have it left over tonight with an omlette, now I think I will add a little more tomato to it and try it your way. Thanks Zennie! Do you have any other interesting recipes for eggs?

Oops, I forgot to answer your question, I often have tuna salad for breakfast. It is hard to come up with protein based mornings meals, so tuna does the trick! I also like left over rice with coconut milk and fresh shredded coconut in it, no protein but wow, it is good!

It goes like this, the fourth the fifth – oops, sorry I was listening to Hallelujah.

It goes like this:

Onion
2 very ripe tomotaoes, cubed, almost crushed
You can use a can instead
1 small tom. paste
salt/pepper/ oregano and spices to taste – but – please add a Bay leaf or two
4 eggs.

Multiply the amounts, using a larger saucepan, of course.

Saute (or fry, as they say in French) onion
Add tomatoes and paste and a little warm water: care – not too watery, not too thick
– like a goode (intentional Italian inflection there) spaghetti sauce consistency

add spices now, esp. said Bay leaf

dash of sugar (you know salt/acidic tomatoes plus a little sugar always helps)

bring to boil, cover, lower flame for 7 minutes – stirring now and zen

Looks like a good sauce? It’s ready. Might need a little more water and a little more stirring.

Ready? Add the four eggs on top. Don’t mush them.

I said don’t mush them

Cover on very low flame at least 7 minutes til you even bother to check on em.

Now you decide how fried you like the eggs. Mine are good after 10 minutes tops.

Bon Appetite.

For more recipes like this one, visit www.shakshuka_zen.com

;-)

We just finished dinner and it was delicious. It is funny though, the recipes I googled were different in that some said leave the eggs intact the other said stir them through the sauce. I thought the intact ones looked prettier so I intended to do it that way but I grew tired of waiting for them to cook so I stirred them in. It tasted good but looked pretty ugly. I should have read your comments above, heheheh. So next time I will drop them in and then be patient!

Thanks again, I’ll check out the website. Cheers Zennie!

PS – I can’t access that website, it says it is either unavailable or doesn’t exist!!!

Sorry buddy. It was a poor joke. Look what the “website” is called.

@zenele You get a few more recipes like this, you should fire up that website!

Okay then: Easy Lasagna
(with or without meat) especially for Guys

You’ll need: Lasagna dish (get the foil, disposable one – not worth the hassle cleaning afterwards – hey, it’s lasagna.)

Parmesan or other exotic cheese (or get the Pizza cheese that says pizza cheese on the label)

Lasagna noodles (duh) get the pre-cooked ready to use kind – with a fancy Italian name

1 big can of smushed, cubed or chopped tomatoes, the one that has spices and herbs in it (basil, or garlic or onion, whatever)

1 tomato paste

(it’s sounding like the shakshuka – right? right. All sauces are based on the same principal. It’s Italiano – waddya want?

an onion

I like mushrooms – use a little tin (or fresh – but then you’re already a chef and don’t need this)

While reading this – pre-heat the oven to 180 (that means turn it on and wait)

Olive oil the lasagna dish and layer with lasagna noodles. They’re the ready to use kind, right?

In a bigger pot than necessary, fry the onion golden.

Add the tomatoes (you want to use fresh, it’ll take a little longer is all)

Add the paste and a little water

Add the mushrooms

Cook on low for about 10 minutes – stirring – don’t walk away

It’s evening – you’re drinking wine/beer – add a splash or two

It’s daytime – you’re drinking OJ – don’t

Add a teaspoon of sugar – and a bay leaf – trust me

Stirring? Stirring.

Where’s the beef?

250 grams (I dunno in American – you figure it out – it’s like x 2.2 or 1.6 or something) fresh moo meat – fresh – not frozen defrosted – okay, you can use the frozen kind – you student, you

make it into little balls and fry both sides – then smash and make it like sloppy joes

Add to the sauce – you were stirring, right?

Stir it in – cook for another 5

It’s been a half hour – drink some beer add a splash to the sauce – taste it

Add the oregano, pepper and salt to taste – which means, you gotta taste it and then add carefully.

Like Ryan Seacrest says on AI – add carefully – too much – you killed it. Maybe the meat’s salty – so go light on the salt – my mom always says: you can add salt afterwards – but you can’t take it out.

Layer of sauce over the lasagna noodles

Layer of lasagna noodles over the sauce

Layer of sauce over the lasagna noodles

Layer of lasagna noodles over the sauce

Whatever finishes first – add a layer of your fave (parmesan?) cheese on top

25–35 minutes in the oven – depends on your oven,

Put a timer on for 20 minutes and peak.

All the ingredients are now well cooked – so don’t worry about taking it out early – just late and burnt.

Voila.