Thyme

No Regrets Shakshuka (Baked Eggs)

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I had a busy morning the other day running around trying to get things done before I leave to Doha, and by 12pm I still hadn't had anything to eat so I decided to have a go at making shakshuka as I'd kept hearing about it. I took it as a sign to challenge myself at making something new. I did a bit of recipe research and looked deep into my fridge and spice cupboard and managed to round up most of the ingredients (and add in a few in too). If you've never tried baked eggs before, I would recommend giving this recipe a go, you won't regret it.

Ingredients (serves 2)

1 teaspoon coconut oil 1 yellow onion (sliced) 1 clove garlic (minced) 6-8 leaves cavolo nero 1/2 teaspoon cumin powder 1/2 teaspoon paprika 1/4 teaspoon harissa or chilli powder 1 yellow/red pepper (diced) 1 cup tomato passata 4 eggs small piece of feta couple of sprigs of thyme sea salt and black pepper to taste 4 corn tortillas (optional)

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Preheat the oven to 180 degrees celsius. Heat the coconut oil in a medium sized frying pan and add the onion and garlic and cook over medium heat for a couple of minutes. Add the cumin powder, paprika, harissa/chilli powder and stir it up and let cook until fragrant. Then add the yellow/red pepper, cavolo nero, and 1 tablespoon of water and let cook for another 2 minutes. Pour in the passata, season with salt and pepper and mix well. Then add a couple of tablespoons of water, cover and let cook for 15 minutes. Make some space in the tomato sauce for the eggs, and crack the eggs into the pan. Then crumble some feta with your fingers and scatter over the pan. Place the pan in the oven and leave to bake for about 10 minutes, or until the whites have cooked. Take out the oven, sprinkle with thyme and enjoy! *You can serve them with some bread, or I had mine with corn tortillas mmm...

Baby Swiss Chard and Kohlrabi Salad

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This is a quick and easy salad bursting with flavour and nutrients. I was inspired to make this salad after I made a portion of the tamari almonds from The Whole Pantry App. If you don't have time to make the tamari almonds I have suggested an alternative dressing you can use. You can also replace the baby swiss chard with baby spinach leaves or a salad of your choice. Kohlrabi is a rich source of Vitamin C (even better than oranges), and potassium. It tastes a bit like lettuce hearts but sweeter and juicier. If you haven't tried it I would recommend giving this crunchy and nutritious vegetable a go, you can even use the leaves separately as a substitute for kale or any other leafy green.

Salad Ingredients (Serves 2)

2 handfuls of baby swiss chard/ baby spinach 1/2 bulb kohlrabi 3/4 sprigs of thyme 1/3 cup tamari coated almonds/raw almonds Extra virgin olive oil Sea salt & black pepper to taste

Wash and drain the chard. Dice the kohlrabi, you can peel the skin if you think it is too thick but I prefer to leave it on. Take the leaves off the thyme. Place all the ingredients in a salad bowl and top with the tamari coated almonds, olive oil and season with salt and pepper. *If you don't make the tamari coated almonds then you can use raw almonds and the dressing recipe below.

Tamari Salad Dressing

2 tablespoons tamari 3 tablespoons extra virgin olive oil 1/2 teaspoon coconut sugar Pinch of salt & pepper

Put all the ingredients into a jar with a lid and shake to combine, then drizzle over the salad.

Tamari Coated Almonds Recipe (serves 8) - From the Whole Pantry App

180 grams raw almonds 60 ml tamari 1/2 teaspoon coconut sugar 720 ml filtered water 1 teaspoon sea salt flakes

Place the almonds in a bowl and cover with the water and sea salt. Leave to soak over night. Preheat the oven to 60 degrees celsius. Rinse and drain the nuts, coat with tamari and coconut sugar mixture. Transfer nuts onto baking paper and place in the oven. Bake at 60 degrees celsius for 4 1/2 hours, turning occasionally to coat and dry evenly.