Mediterranean Shakshuka Recipe

I lived in the middle east my whole life before moving to Perth and I can't believe I never heard of this dish! I first tried it in Rabbit in the moon in Fremantle and it was SO delicious that I had it again in Typika in Claremont. Their portions were tiny for the price I paid (about $16 a tiny plate) so Treesha and I decided to whip up our own Shakshuka!

Ingredients:

• 1 Red bell pepper
• 1 large onion
• 4 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 4 medium tomatoes
• 1 red chili
• 4 eggs
• Feta cheese
• 1 Chorizo sausage
• Cilantro
• Salt and pepper to taste

Directions:

1. Chop up the bell pepper, chorizo, onion, garlic, feta, tomatoes and cilantro.
   
    
   
   
   
2. Cook the bell pepper and onion together on low-medium heat for about 15-20 minutes until it is really soft, make sure to stir regularly so it does not burn.
   
3. Add in the garlic and the herbs and stir for another minute.
   
4. Add in the tomatoes and salt and pepper in. Simmer it for another 8-10 minutes until the sauce thickens up and then add the chorizo and chilli.
   
5. Make 4 dents in the thickened sauce to crack the 4 eggs in. After you put the eggs on sprinkle some feta cheese on top.
   
6. Cover the pan and let the egg whites cook. Once it is done, sprinkle some cilantro and you're done!
   

Hope you enjoy your shakshuka, it goes well with toast for brekkie. (:

 ♥ Jess

Chinese garlic and oyster sauce bok choy

I went to Pachi Pachi the other day (Click here to read about it) and ordered some garlic asian vegetables, they got the wrong order and gave me vegetable with oyster sauce instead but it tasted really good that I couldn't care less. 

It was $10.50 a plate and I was able to recreate my own hybrid version of the two for under $5. If you're making this with a meal I suggest making the veges last since it only takes 10 minutes to do and tastes so much better hot. J

Ingredients

• 500g Bok choy, chopped
• 1/2 tablespoon powder chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 3 garlic cloves, chopped
• 1 tablespoon vegetable oil

Directions

1. Boil some water and then add in the bok choy for about 2 minutes. Don't leave it too long or it becomes really limpy. When it is done, drain the vegetables.
   
   
   
   
   
2. While it boils, mix in a bowl the chicken stock, oyster sauce and soy sauce.
   
3. Heat up a pan with the vegetable oil and throw in the garlic until it has browned a little (I wanted to have this for dinner with rice so I tossed in about 50g of lean beef mince in as well).
   
4. Add the bok choy in and toss it around for a few second before adding in the sauce mixture. With the sauce mixture, stir it for about a minute and you're done!
   
   
   
   

  ♥ Jess