Stanley’s Chili Shakshuka (secret recipe)

 

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When I say the word shakshuka, people often give me a strange look… like I’ve sneezed, or something. I get excited when I see that look– it means they don’t know what the heck shakshuka is, which means they have no idea what they’re missing out on. If you aren’t familiar with shakshuka, I’m thrilled to introduce the concept to you! It’s one of my favorite dishes—a simple, go-to meal that works as a breakfast, lunch, or dinner (“brinner” might be the more appropriate word, since eggs are the star of the dish). I always have the ingredients for shakshuka on hand, and it never fails to make people say “yum!”. My girlfriend just loves it.

Ingredients (for 2 person):

3 eggs,
100g of tomatoe puree,
1 big tomatoe,
1 medium onion,
1 smal courgette,
100g of mushrooms,
1 medium pepper,
2 pieces of flour tortilla,
1 dried chili,
olive oil,
2 tsp of ground cumin (most important spice),
1/2 tsp of freshly ground black pepper,
1/2 tsp of garlic powder,
1/2 tsp of paprika,
1 teaspoon of sea salt

Method:

 

 

  • Wash and chop vegetables in reasonable size. Heat the olive oil in a large frying pan that has a lid. Crush in chili, fry for few seconds then add all the veggies and season them with salt and pepper. Cook the veg over a medium heat until they’ve softened but still have a little bite – you don’t want them to collapse down too much.
  • Add tomatoe and sprinkle the cumin, garlic powder and paprika. Stir in the tomato purée and cook for a couple more minutes until the paste starts to separate.
  • Simmer the sauce for about 10 minutes, uncovered, until it has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want the sauce runny, but it mustn’t be too dry, either. If it does look dry, add another splash of water.
  • Make 3 little wells in the sauce. One at a time, break the eggs into a cup and drop them carefully into the wells. Cook for a few more minutes until the whites are just set and the yolks are still runny. Serve with some flour tortilla on the side. If you are a savage, use them as a cutlery!

 

Cheers,

 

Stanley

 

Pasta with broccoli and chicken

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Pasta, broccoli, cheese and chicken. Oh, and sour sauce. That’s pretty much all you need for this simple, elegant 20-minute dish.

 

Ingredients:

250g of Italian pasta
600g of fresh broccoli
3 tablespoons of olive oil
2 boneless, skinless chicken breasts, sliced in cubes
10-12 medium sized mushrooms, sliced
1 medium onion
100g of cheese
4 tablespoons of sour cream
Kosher salt and freshly ground black pepper

Method:

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking heat the olive oil in a large pan over medium heat. Cook the cubes of chicken breast on both sides until browned. Remove the chicken from the pan.
  3. Wash, and cut broccoli and add to boiling water. Cook on a low heat for 4-5 minutes.
  4. Melt the butter in the same pan and sprinkle the flour over the top. Whisk the butter and flour together until it forms a paste. Add the cream and whisk it with the flour and butter until incorporated. Cook the cream for 5-10 minutes or until it starts to thicken. Add the cheese and whisk until it’s melted into the cream.
  5. Add the chicken, broccoli, and pasta to the cream sauce. Stir well to coat everything in the sauce.

 

Cheers,

 

Stanley