Shakshuka originally is an Israeli dish, then became popular in the Middle East and North Africa. It is typically a mix of tomatoes, onions, and eggs; I usually make this when we are clearing the fridge with whatever we have left or going off soon。
Quesadilla is a Mexican dish that no doubt, all families’ all-time favourite, you can have it just with cheese, or with meat, as versatile as you wish to be.
For Shakshuka:
– 3-5 tomatoes
– green pepper, optional
– onions, that I substituted with Scallions
– 4-5 cloves of garlic
– 2 bay leaves, optional
– basil, optional, that I substituted with cilantro
– 5-6 eggs
For Quesadilla:
– tuna, olive oil, Japanese mayo, mozzarella
– season with black pepper and scallions, mix well
For Spices:
– I like to use a mixture of pre-mixed spices, so that I don’t have to get them all separately and is so easy for seasoning
– this combination contains: black pepper, white pepper, Szechuan pepper, coriander, lemon peel, mustards, turmeric, paprika, dried tomatoes, garlic
In a pan or claypot:
– sauté the onions, garlic, and bay leaves until browned
– add in tomatoes and a pinch of salt to cook it down quickly
– add in mixed spices and green peppers, simmer until softened
– add two cups of water, 2 tbsp of tomato puree
– close lid and simmer for 10 mins until sauce is thickened
– crack in the eggs one by one, make sure you dig a little well in the sauce and then crack the eggs into them
– close lid and let it steam on low heat for 3 – 5 mins
– sprinkle a handful of chopped herbs, cilantro, basil, thymes, all good!
– top with a good serving of greek yoghurt
Tuna Quesadilla:
– heat the pan without oil, and turn down to low heat
– I used quips wraps here bought from Village Grocer
– layer out the tuna filling mix over the wraps
– flip sides every 2-3 mins
– cut into smaller pieces when serve
– voila!
For the leftovers: freeze them and snack whenever you need! Shakshuka goes really well with garlic bread or grilled cheese too.
Bon appetite!
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