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Shakshuka!!

by Chef Sidi
written by Chef Sidi

As fancy as the name may be, shakshuka is simply an egg curry, just that.  The egg curry is so fancy that the universe decided in unison to give it such a bold name to scare people away…but anyways its so fancy that is why it may be popular in many homes these sides of the world and it is  served as either a main meal, a side meal or a  brunch meal because of just how fancy it is. Shakshuka originates from North Africa  and has been borrowed by many people all over the world and hence it has become popular in my house too . The process of making it is equally very easy all you need is just to rest your eggs on a bed of a sauce, a thick tomato gravy sauce which can be made as either simple or spicy. To serve this, all you need is something to scoop the eggs with, it can either be a flat bread, naan, chapati, or even rice.  The sauce is simple to make and can vary depending on the additions you would wish to add on to it.

Egg Curry

Shakshuka Egg Curry

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 100 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 eggs unbeaten
  • 4 large tomatoes
  • 1 large onion
  • 1 tablespoon tomato paste
  • Spices- Garam masala, coriander powder, black pepper, garlic powder, tumeric, mixed herbs, salt, chilli.
  • Compound Butter- sundried tomato butter ( optional)
  • Chives/parsley
  • Garlic/ ginger paste - optional
  •  
  •  

Instructions

Heat some oil in a pan, add in the onions, the garlic ginger paste, the compound butter, then add in the spices all  of them let them cook, add in the tomato paste cook for about 5 minutes,  then add in the tomatoes cover the pan and cook until very mashy and you have a thick sauce, then create a depression on the sauce, add in the the eggs unbeaten, adding each individual egg on the depressions created, then cover that and cook on low heat for another ten minutes.

When ready sprinkle some chives or parsley for garnishing.

Serve hot, I served mine alongside some garlic herb bread. It was a perfect brunch meal.

The best thing about shakshuka is that it can serve as a breakfast meal or even dinner. The accompaniments are what makes the meal even hearty.garlic brea

Notes

To twerk on this egg curry you can add even shredded carrots to your sauce, just to thicken it, or even add some cheese just to make it even fancier. Sausages, minced meat or meat balls too can be added to take the shakshuka dish to a new level, or just keep it simple.

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Creamy sauce
Vegeterian

Creamy Broccoli sauce

by Chef Sidi
written by Chef Sidi

Broccoli and cauliflower are two vegetables where most of the times are cooked together. A good number of people would prefer the blanching method, maybe accompany the vegetables with some carrots and zucchini perhaps to create that perfect vegetable side dish alongside any meat or chicken dish. I have not been a fun of these yet, not that I wouldn’t eat, but these wouldn’t cross my mind at any time when doing grocery shopping but I am starting to liking them now and will be cooking them even more. I thought of how best I could incorporate these vegetables into a brunch dish and not just use the usual blanching method but try and prepare it differently. Prior to making this sauce, I happened to  watch a video of a friend, who is a fellow foodie and she was making a creamy mushroom sauce and I thought that it would be interesting to prepare the same using broccoli instead of mushrooms and that is how I ended up preparing this creamy sauce. Its very simple and easy to cook with simple ingredients which are usually at hand.

Creamy sauce

Creamy Broccoli sauce

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 100 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Half broccoli beheaded and Half cauliflower cut into pieces
  • 1 medium sized onion cut into small cubes
  • 2 Cloves garlic cut into small pieces
  • White wine Vinegar/ red wine vinegar
  • Cooking cream i used brookside cooking cream 250 ml
  • 1 tbs butter
  • 2 tbsp all purpose flour
  • Chicken/beef stock 1 cup
  • Seasonings:( black pepper, oregano, salt, sugar)

Instructions

In a pan, add some vegetable oil, add onions sauté add garlic and sauté for like 2 minutes, then add in the broccoli, cook on high heat for like 5 minutes then remove from the pan and set aside.

Using the same pan, we start by making a roux, add the two tablespoons of butter, let that melt then add in the flour, whisk until it dissolves, add in the two tablespoons of the vinegar, plus 1 cup of the stock stir that up, next add in the cream  and stir that until it is well combined into a smooth consistency sauce.

Add your seasonings, salt, black pepper, sugar, oregano, then now add in the sautéed vegetables and cook on low for like 7 minutes until ready,

Serve warm.

This can be accompanied with Rice, garlic bread, or just a side dish to any meats, chicken, fish, roasts etc. Or just have it plain while warm ,very filling.

I served mine over brunch and it was a winner..

Notes

A roux- is that mixing of butter and flour to form the base for your cream sauces. If you don't have any stock at hand you can be creative, melt like two cubes of beef or chicken Royco cubes in a cup of warm water, that will act as your stock. Stock -soup. Adding sugar to any meal helps to tone down the sourness. Blanching- The process of cooking vegetables in hot water/ steam until just cooked, then place the vegetables in cold ice water to stop the cooking process, this makes them maintain their green natural color and they would remain crunchy.

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