An Italian Shakshouka

I should rename my blog to “RSR Only Eats Breakfast,” I might actually do that it’s quite catchy lol. In all honesty, any name suggestions would be great, I don’t know if  I still want to keep it as simple as “RSRCREATIONS”. So send me your suggestions!

Back to business. Just In time for the weekend here is a recipe for YET another breakfast dish I managed to pull together. Very often my ideas do not translate well from dream to reality. I’m always overambitious. But this time I think I did really well. I LOVE burrata cheese and I wanted to incorporate that into breakfast, because who doesn’t like eggs drenched in a thick tomato sauce laced with basil. This might not be for everyone as it is very mild, but I do find it very suitable for those with a liking to more subtle flavours.

 

Recipe

Ingredients

  • 5 eggs
  • 1/2 onion chopped finely
  • 1/2 red capsicum chopped in small cubes
  • 500 ml Pomi tomato sauce or any good quality Italian tomatoes
  • 2 garlic cloves
  • a handful of fresh basil leaves (save some for garnish)
  • rough red chilli flakes
  • red chilli powder
  • salt and pepper
  • olive oil
  • 1 ball of burrata

Method

  1. In a pan warm up the olive oil then add the onion and red pepper. Sauté this until they begin to soften.
  2. Then add the garlic and ensure not to burn it.
  3. Add the Pomi tomato sauce to the pot then toss in the basil. Let this sauce bubble for about 10 minutes.
  4. Thereafter add the red chilli powder and red chilli flakes (as required). Let this simmer for 5 more minutes. Season with salt and pepper.
  5. Make wells in your sauce then crack the eggs in the pot. Leave the centre open for the burrata.
  6. Once the eggs have cooked to your To your liking, place the burrata in the centre. season the eggs and garnish with fresh basil.
  7. To serve, break open the burrata and allow it to ooze out into the pan. Scoop up a generous helping of eggs with sauce and cheese.
  8. Serve with fresh ciabatta bread, dip the ciabatta straight into the pot and soak up all that deliciousness. I won’t judge.

I Really love this recipe I find it so simple and delicious. Please try it out and let me know what you think!

Rizwaana

 

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Cheaters guide to big breakfasts- Frittata​

So here’s the thing. We are a BIG family and breakfasts are always tricky. I personally hate eating alone, especially when everyone has already devoured all the food and has left you with that one cold egg with the wrinkly egg yolk. There’s always that one person that is left in the kitchen flipping eggs while everyone eats and let’s be honest, no one has the patience to wait for the poor egg flipper in the kitchen.

This is why I always opt for these one pan breakfast dishes so that everyone can eat together as a family and enjoy their food. Other favourites of mine include shakshouka or masala eggs (yes ,they’re different), its super easy and no fuss.

This frittata is a healthier breakfast option and you can make it with just egg whites if you’re going to be picky. You can add anything you like in your frittata its also a great way to get rid of left-overs and fridge scraps.

Recipe

Ingredients

  • 8 large whole eggs
  • 1/2 cup milk
  • 1 onion , sliced thinly
  • 1 tsp cumin seeds
  • 8 curry leaves
  • chopped coriander
  • spring onion
  • fresh green chilli chopped
  • spinach
  • micro greens
  • salt and pepper

method

  1. in a non-stick pan or skillet , warm up some olive oil.
  2. add the cumin seeds and curry leaves and braise until the aromas have infused into the oil
  3. add the onion to the pot and saute until soft then add the chilli
  4. add the spinach into the pan and let it wilt
  5. whisk the eggs until fluffy then add the milk and beat them together.
  6. add the spring onion and the coriander to the egg mixture along with salt and pepper
  7. pour the egg mixture into the pan and quickly mix to combine all the ingredients together.
  8. cover the pan and let it steam or pop it into the oven until cooked through.
  9. season well and serve with micro greens on-top and avocado on the side.

Masala Lamb Chops

My mom used to make these chops so often when we were growing up but I never actually tried to make it until now. I often find myself going back to her recipes , its my favorite form of comfort food.

 

A few tips from mom, it’s best to choose a lamb chop rather than a mutton chop, as my mom advises. especially if you’re very sensitive to taste the mutton may be very pungent in flavor. Always leave the tomato for just before you’re going to serve the chops so that you have a lovely gravy to serve with the chops.

This marinade is both tangy and spicy at the same time, which ticks all my boxes! serve it with roasted veggies on the side like I did or with velvety mashed potatoes. to mop up all that excess gravy , add a paratha or roti to the menu! OMG I’m salivating just thinking about it!

 

Ingredients

  • 1 kg lamb chops
  • 2 tbsp ginger garlic masala
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp crushed cumin seeds
  • 1 tsp crushed coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp salt
  • freshly ground black pepper
  • juice of half a lemon
  • 2 tbsp tomato sauce
  • 1 tbsp mustard sauce
  • 1 sliced onion
  • 2 grated tomatos
  • 2 tbsp yogurt
  • ghee or coconut oil

Method

  1. Marinate the lamb in the yogurt for an hour before you cook it. its helps to soften the meat.
  2. Prepare your marinade by combining all the spices and sauces together in a bowl. keep the onion and tomato aside.
  3. marinate the meat for atleast 1 hour in the mix, the longer you marinate it the better it will taste.
  4. warm up the ghee or coconut oil in a pot on a medium heat, add the onion and sautee it until soft
  5. then add the marinated chops to the pot and add water, cook until the meat is soft and tender.
  6. just before you ready to serve add the tomatos and let it simmer until it forms a thick gravy.

hope you all enjoy!

 

Rizwana.

 

Cous Cous for Brunch

I have never actually been one that would lean towards eating cous cous. However, I recently decided to give it a go and I (and the guests) were pleasantly surprised at the outcome. My guests have become the test subjects of my spontaneous and adventurous recipes, that’s the price you pay when visiting me I’m afraid.

 

Couscous is not actually healthy; however, it is exciting to eat. It’s almost flavorless and therefore you can turn It into anything you like. It sucks up flavor like a sponge in water and is a lighter option for summer lunches or alfresco dining. If you’re very healthy etc., swap it for quinoa or whole grain couscous and mission accomplished. This is how I made mine.

 

  • ½ cup cous cous
  • water
  • 4 tbsp. good quality crumbly feta cheese
  • ½ capsicum
  • ½ red onion
  • 1 grilled corn
  • pomegranate seeds
  • ½ avocado
  • 2 tbsp. chopped coriander
  • 1tbsp chopped mint
  • 1 lemon
  • salt
  • pepper

 

Dressing

  • ½ avocado
  • 4 tbsp. yogurt
  • 1 tbsp. chopped mint
  • lemon juice
  • salt
  • pepper

 

Method

  1. Place the couscous in a non-stick pot and lightly toast it for a bit

 

  1. Then add enough water to just cover the cous cous, cover with a lid and leave the pot on a low heat to steam until the cous cous has puffed up. Mix with a fork to avoid mashing the couscous and keeping it grainy rather than sticky.

 

 

  1. When the couscous is cooked transfer it to a large mixing bowl, and immediately squeeze over the juice of half a fresh lemon

 

  1. On a flame or in a grill pan, char the outside of a capsicum until black, then pop it into a bag and allow it to cool. After a while remove the capsicum, wipe off the burnt bits and chop into bite size pieces. Add this to the couscous
  2. Slice the red onion into thin slices and add to the bowl
  3. Chop up the herbs and add them to the bowl
  4. Grill the corn in a pan, you can use tin-corn or a fresh kernel add this to your couscous
  5. Add in the pomegranate rubies as well as half of the feta. Season well with salt and pepper.
  6. Finish with another generous squeeze of fresh lemon juice and sliced avocado on the top and the remaining feta cheese.

 

For the dressing

  1. Blitz all the ingredients in a blender until smooth and creamy season well with salt and pepper.

Serve the dressing on the side or on top.

Enjoy!

 

 

Chicken and Corn Soup

The temperatures continue to drop in Johannesburg and the only thing that can compensate for this chilly weather is a bowl of hearty soup. I made this soup a while back and the recipe was a bit of a fluke, I didn’t expect it to turn out as delicious as it did (I’m not being vain, I’m sincerely surprised). I made use of the ingredients I had at home and a few left overs from the previous evening’s dinner. The one thing I love the most about soups and stews is that you can use up all your left over ingredients all at once. I’ve made it twice since that day and each time my guests have requested for more or the recipe.

 

Chicken is the base protein of this recipe and I’ve taken a bit of inspiration from my friend Kelsey for this one. Kelsey suggested that I use a traditional Italian base for my soup which she uses in her cooking which is: carrot, onion and celery. I haven’t tried the recipe with celery yet as I’m not a fan of the flavor but she has assured me that it makes the soup even more magnificent! So I will be using it in my next soup.

In my opinion, when preparing a soup, it is important to build flavor. instead of chucking all the ingredients in at once I recommend you add them in stages. This allows each ingredient to release its individual aroma/flavor into the soup. This all sounds like hard work but its really just about having a little patience.

I often use a mix of chicken fillets and bone meat, as the chicken bones give a wonderful flavor to the soup. However, you can use fillets only if you short on time.

 

Follow the steps below to get the best flavor out of your ingredients

 

Ingredients

  • 1/2 kg chicken (preferably half bone and half fillet)- fillet cubed
  • 2 tbsp. olive oil
  • 2 tsp garlic –crushed
  • 1 tbsp. green chili – crushed (or according to your flavor preference)
  • 1 medium onion –diced finely
  • 1 carrot –grated finely
  • 1 packet Knorr Vegetable soup
  • 1 tin cream style corn
  • 1 cup fresh cream
  • salt and pepper to taste

 

method

  1. in a large pot warm up the olive oil on a medium heat
  2. add the garlic and braise for a minute until the flavor is released into the oil, take caution not to burn the garlic
  3. thereafter add the green chili and braise for a minute.
  4. Then add the onion and carrot and cook until both of the vegetables have softened. Reduce the heat if necessary to avoid the garlic burning.
  5. Once the vegetables have softened add the chicken to the pot. Cover the pot and allow the chicken to cook through
  6. Once you have ensured that the chicken has cooked through, combine the vegetable soup with 1 liter of water. whisk well to avoid lumps then add this to the pot.
  7. Cover the pot again and allow the soup to boil for at least 10-15 minutes.
  8. Thereafter remove the boned meat from the pot, debone the meat and add it to the pot. Use a hand blender to slightly shred the chicken in the pot.
  9. Thereafter add one can of cream style corn and season with salt, black pepper and white pepper.
  10. Add the fresh cream to the pot and stir in well.
  11. Allow the soup to simmer on low for 10 minutes. Serve at the consistency of drinking yogurt. It shouldn’t be too waterish but not too thick (you need to be able to slurp). If the soup is too thick, add more fresh cream but adjust the salt and pepper accordingly.

 

Serve with fried samoosa pastry or garlic croutons and a squeeze of fresh lemon juice.

I’ve added sliced button mushrooms to the soup and it worked really well. if you would like to do this add it after the chicken has cooked  before you add the vegetable soup.

 

enjoy!

Rizwaana

 

 

 

To Vegan or Not To Vegan?

This post was meant to be up 2 days ago but I’ve been down with the cold and mostly too drowsy to remember the recipe. I feel that this flu came at the wrong time, just as I was getting into my healthy vibe, I now find myself drinking sugary drinks and ghee laden soups to get my energy levels up.

 

I spent the last week reflecting on my health and body image. Many women, like myself, are always striving for more. We all face different issues with our bodies, some of us want to be thinner and some of us want to be fatter. I’ve spent most of my life afraid of the “FAT” word, I’ve done some pretty weird and extreme things to stay in shape, as society molded me to believe that thin is beautiful. But eventually, when you’re scanning the barcode of everything you eat, it takes the fun out of life. For this very reason I’ve decided to STOP being so obsessive of how others see me, and rather try and better my health rather than my weight.

 

This is why I started to explore the diet of veganism. It’s basically a plant-based diet which seems daunting at first. In this day and age, we have access to so many alternatives that it’s actually super easy to become a vegan. More than being vegan, my aim is to get rid of refined sugars in my daily lifestyle. don’t get me wrong a cheat meal here and there will be necessary. A friend of mine Justine Dampt of ENCAS Sweet Escapes taught me the 80/20 rule. Which entails living 5 days a week under a controlled and healthy diet (whatever that may be to you). And 2 days of the week indulge in the things you love. (obviously within your limits).  I think while I’m starting out, it might be 20/80 but the 20% I do spend eating a plant based diet I feel lighter, healthier and more energetic.

 

There are two versions of this recipe below, one for the vegans and one for the rest of you!

VEGAN CHIA SEED PUDDING PARFAIT (serves 1 big portion or 2 small portions)

Ingredients

Chia Pudding

  • 2 tbsp. chia seeds
  • ½ cup boiling water
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • 2 tsp maple syrup

Caramel

  • 100g maple syrup
  • 75g coconut butter
  • 75ml coconut cream

extras

  • 1 banana
  • 2 tbsp. granola
  • optional: vegan yogurt

 

Method

  1. soak the chia seeds in boiling water until it has soaked up the water
  2. in a saucepan combine the coconut milk, vanilla and maple syrup bring to a boil
  3. add the chia seeds and cook the mixture until it has thickened.
  4. Remove from the heat and set aside to cool
  5. To prepare your salted caramel, warm the maple syrup up in a heavy bottom saucepan.
  6. When the maple syrup has thickened slightly add the coconut butter and stir it in.
  7. Then add the coconut cream, a little at a time until you get the desired consistency. (it should be as thick as golden syrup.)
  8. To prepare your parfait create layers of solids and liquids in a 2:1 ratio. So for every 1-part yogurt and chia pudding there should be 2 parts muesli. Alternate with chopped bananas and a drizzle of caramel over the top.

 

NORMAL CHIA SEED PUDDING PARFAIT

Chia Seed Pudding

  • 2 tbsp. chia seeds
  • ½ cup boiling water
  • ½ cup milk
  • vanilla extract
  • 2 tsp honey

Caramel

  • 100 g golden syrup
  • 75g salted butter
  • 75ml heavy cream

extras

  • 1 banana
  • granola
  • yogurt (preferably Greek or vanilla)

 

follow the method as mentioned above, just substitute the ingredients where applicable.

 

Enjoy and Stay Happy and Healthy.

 

 

 

 

 

Spaghetti Mafia

TBH I have a lot of work that needs to be done but here’s the thing with me. I would rather do anything than work. I am generally a very “laxed” person. At this current point in time, there’s a 5000-word essay that requires my immediate attention, so I sincerely hope my lecturer doesn’t follow my blog. That being said I cook as a form of procrastination, so I have lots lined up for you all. The first being this new and improved version of my Pasta Sauce/Bolognese. There is a simple and quick recipe here, this version is a tad more complicated and builds a flavor gradient. It’s by no means authentically Italian as I am not Italian, so please just enjoy the fusion of the flavors.

 

Ingredients

  • 1 kg beef mince
  • 1 onion, chopped
  • 1 carrot, grated
  • a handful of pitted Kalamata olives
  • 2 tbsp. olive oil
  • 4 cloves crushed garlic
  • 1 green chili, minced
  • 1 tsp salt
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp black pepper
  • ½ tsp white pepper
  • 2 tsp dried oregano

sauce

  • 1-liter Pomi tomato passata sauce.
  • 4 cloves garlic, crushed
  • 2 tbsp. olive oil
  • salt
  • ½ tsp black pepper
  • ½ tbsp. sugar
  • 4 fresh basil leaves, diced
  • red chili flakes (optional)

 

method

  1. in a pot warm up the olive oil and gently sauté the onion, carrot, green chili and garlic until the vegetables have softened.
  2. Then add the beef mince along with all the spices and cook until done. mash up the mince as you go along to avoid the formation of big lumps
  3. Once the beef has cooked add the olives.
  4. In a separate pot add 2tbps of olive oil along with the crushed garlic, allow the oil and garlic to infuse.
  5. Then add the Pomi tomato sauce along with the above-mentioned spices and herbs.
  6. Boil this sauce for at least 20 minutes on a low-medium heat so that all the flavors are infused into the sauce.
  7. Then add the cooked beef mince to the sauce (for Bolognese) and boil for another 10 minutes on a medium heat until the sauce and the beef become homogenous.
  8. If you wish to not make a Bolognese, boil the pasta sauce for 30 minutes on a low-medium heat then open it and boil on a higher heat for 10 minutes or until it thickens slightly.
  9. Serve with parmesan, fresh basil and extra chili if you feel necessary.

 

This recipe serves 4 generously. 1 packet of spaghetti should suffice for 4 people. We use quinoa or gluten-free pasta, as we have a complex family comprised of herbivores, multiple food-intolerant individuals and gluten-free/sugar-free/everything free-individuals .

 

This same recipe can be adapted to serve for smaller kids from age 12 months up. All you have to do is remove the

  1. Red chili flakes
  2. Green chili
  3. Reduce the salt quantity
  4. Reduce/remove the sugar

Before serving to your kids consult with your pediatrician first.

 

hasta la Pasta !

Rizwaana

 

The Papaya Sundae

 

Brunches are meant for Sundays ,  it’s like a match made in heaven. My Blog has become a curation of all the breakfasts I make, I seem to be a lot more willing to prepare breakfast than any other meal in the day.  My breakfasts always seem to include eggs but this week I was feeling for something lighter and fruitier. And so, I introduce to you my Papaya Sundae.

it’s almost a mix breed between two of Tashas breakfast meals. PS if you haven’t had a Tashas breakfast in South Africa (or Dubai), you’re not winning at life. (sorry).

There are hints of rose in between the sweetness of the papaya that is perfectly matched to the slight tang of wholesome Greek Yogurt.  This is a great healthy alternative as well as an option for the upcoming month of Ramadhaan. If You’re not a Papaya fan, swap it for some berries or bananas which are equally good! slightly sweetened with some Fynbos Honey all the way from South Africa , its low cal, low carb and just good for you!

Recipe (serves 2)

Ingredients

  • 1 papaya
  • 4 tbsp Greek Yogurt
  • 1 tsp rose water
  • 1 tsp honey
  • 1 tbsp toasted almond flakes
  • 1 tsp sliced pistachio

Method

  1. Peel the papaya and slice it in half. remove the center bits and give it a rinse.
  2. pat dry and cut into 1cm slices
  3. lay the papaya in the center of your plate and set aside
  4. in a small mixing bowl combine the yogurt, honey and rose water. whisk together until the mixture is homogeneous.
  5. pour the yogurt over the papaya. then top with the nuts and optional drop or two of rose syrup and rose petals.
  6. add more honey if you require

serve and enjoy!

Happy Sundae Brunching

Bad and Breakfast

I’ve promised (for a while now) that I will post some content on the blog, however, I never get down to it. I started a new job, my child is older and requires a lot more of MY energy and I’m STILL studying. It’s almost March and I still haven’t even attempted to begin to pursue my news years’ resolution. You can say it’s been hectic, I will second that.

On a lighter note, they say breakfast is the most important meal of the day and I make a point of never skipping it. They say you can lose weight by eating breakfast daily , LOL. Have THEY seen my breakfasts? Carbs, cholesterol fat-laden recipes are sure to brighten up your day…. Your new year’s resolution? I’m not too sure about that one.

So if you’re one in a million, and have no resolution to drop “those last few kg’s” before summer/winter/autumn/your cousin’s wedding, go ahead and indulge in some delicious breakfasts.

 

Baked beans Shakshouka (serves 6)

Ingredients

  • 2 cans baked beans
  • 1 tbsp. ghee/ olive oil
  • 1 tsp cumin seeds
  • 1 onion, diced
  • 2 large tomatoes’, cubed
  • 8 curry leaves
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • mustard seeds (optional)
  • 6 eggs
  • salt and pepper for seasoning
  • coriander leaf for garnish

 

Method

  1. in a wide, flat pot. Warm up the ghee/olive oil on a medium heat
  2. add the cumin seeds and curry leaves and allow them to braise for a minute (if you opt for the mustard seeds add them here)
  3. then add the onions, place the lid over and allow the onions to soften.
  4. Once the onions are translucent, add the cubed tomatoes along with the red chili powder, turmeric , salt and pepper.
  5. Cook until the tomatoes have broken down.
  6. Add the baked beans and mix all together, cook for about 10 minutes. Leave enough sauce in the pan for the eggs to cook in
  7. Crack the eggs into little wells in the baked beans, splash a tiny bit of water over the eggs then cover and allow the eggs to cook to your liking.
  8. Garnish with fresh chopped coriander leaf and serve

 

Hint.

When I am catering for a lot of people, I prepare a large amount of baked beans. I then use individual pans to cook the shakshouka as the guests arrive. I just ladle the bean mixture into individual pots rather than serving them in one pot.

img_4894

Herby Scrambled Eggs

Ingredients

  • 2 eggs or 1 whole egg + 2 whites of an egg
  • ¼ cup milk
  • 1 tbsp. olive oil
  • half an onion, cut in rings
  • 1 tbsp. chopped green onion {spring onion)
  • 1 tbsp. finely chopped coriander leaves
  • 1  green chili sliced finely
  • ½ tsp cumin seeds
  • 1 slice of rye toast
  1. in a bowl, combine the milk and eggs. Whisk together. DO NOT ADD SALT
  2. warm up the olive oil on a medium heat, then add the cumin seeds, onion and chili. Sauté until the onions are soft.
  3. Add the green onion and coriander to the pot, then add the egg mixture
  4. Lower the heat slightly, then cook the eggs slowly. Gently fold the egg from the edges inwards.
  5. When the eggs have cooked through, add salt and pepper.
  6. Place over toasted rye bread and enjoy!

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Poached Egg on Greens

Ingredients

  • 1 egg
  • 1 tsp vinegar
  • ½ an avocado
  • red chili flakes
  • 1 ½ cup spinach
  • 1 slice of rye bread
  • a squeeze of lemon
  • salt and pepper

 

method

  1. in a pan sauté the spinach in olive oil with salt and pepper. Then set aside
  2. poach an egg using this simple method. place about 3 cm of water in a frying pan with a tsp of vinegar. Bring to a boil. Reduce to a simmer then crack the egg in gently. Spoon the water over the egg to cook it to your liking. Remove from the water and dab it dry with a paper towel
  3. on the rye toast place your wilted spinach on first.
  4. Next , add smashed avocado that has been lightly seasoned with red chili flakes and rough salt.
  5. Squeeze over some lemon juice and finally top with the poached egg
  6. For an even better end product, slather your bread with butter.

Green Shakshouka

To be very honest, I was almost over shakshouka. Until I realized that I am an Indian and masala eggs are my thing. The good old fashioned red shakshouka is fine, but get a hold of this one, GREEN shakshouka. While recipe testing, I burnt my onions twice (these Turkish pots HEAT UP FAST) and hubby preferred diced capsicum instead of slices (which I prefer). I needed a whole lot of green stuff that would create the perfect marriage, and that suited my palate. And then my green shakshouka was born. With a little trial and error along the way, I am almost certain that I’m done testing this one. Unless I add an avocado next time… we’ll see.

Obviously, I needed capsicum and onion, the foundation of a great shakshouka. I opted to use minimal spices (for an Indian) and went with my favorites, turmeric and cumin. The heat from the diced chili and garlic was just enough to perfectly coat all those fresh green leafs of spinach. But the actual star of this dish, Tomatillos. I needed to omit the red and get a green tomato in there. Luckily for me, the tomatillo did exactly what I wanted. It is of Mexican origin and is smaller in size than a regular tomato and much more firm. It’s slightly tangy but sweetens up a bit in this dish. I decided to blitz it together with the coriander, that way I have the base that would form my thick sauce. It is a MUST to top it off with a creamy mild feta, it adds that finishing touch, that all perfect things need.

 

Have a go (P.S here’s a short video to help you out)

Recipe

Ingredients

  • 1 tbsp. Ghee and a drizzle of olive oil
  • ¼ tsp Cumin seeds
  • 4 curry leaf
  • 1 tsp crushed garlic
  • 1 small chili, diced finely
  • 1 small onion or 1/2 of a regular onion, sliced
  • ¼ of a capsicum, sliced or diced
  • 2 handfuls of baby leaf spinach
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp turmeric
  • ¼ tsp cumin powder
  • 2 tomatillos
  • 1 handful of fresh coriander leafs
  • 2 eggs
  • feta cheese
  • spring onion

 

Method

  1. in a frying pan, preferably one with a lid. Warm up your olive oil and ghee
  2. then add the cumin seeds and curry leaf and braise for a few seconds
  3. add the chili and garlic and braise for a few seconds
  4. first, add the capsicum, cover the pan to allow the capsicum to soften.
  5. Once the capsicum has softened add the onion. Cook until the onion is soft. Mix at intervals to prevent the garlic from burning
  6. Add the spinach and cover the pan to allow it to wilt.
  7. When the spinach has wilted, add the cumin powder, turmeric, salt and pepper. Mix well
  8. Blitz together your tomatillos and coriander to form a liquid mixture
  9. Add this mixture to your pan and mix well
  10. Cover and allow the sauce to thicken slightly.
  11. Make two wells in your sauce and place the eggs in them
  12. Splash a little water over the eggs and cover, steam until the eggs are cooked to your liking
  13. Garnish with crumbs of feta cheese and spring onion
  14. Season with salt and pepper

 

Troubleshooting

  1. This dish needs to be kept on a low or medium heat depending on your pot and flame. The reason for this is you don’t want any element of the dish to burn, or you will be left with an undesirable bitter aftertaste.
  2. Allow the sauce to thicken well, don’t leave too much water in the pan if you want soft yolks.
  3. The sauce needs to be thick, but careful not to burn the bottom.
  4. The longer you keep your eggs covered, the harder your yolk will become, so watch them closely and serve immediately.

hope you all enjoy and if you’re making them , please tag me on instagram! i’d love to see your versions!

 

enjoy and have an eventful week!

Rizwaana