Spicy shakshuka eggs
1 Boil potatoes in salted water then drain.
2 In a large deep frying pan, 22 tablespoons olive oil over medium heat. Sauté onion and capsicum for 5 minutes or until the onion is 3 de dese beginning to turn golden. Add garlic and dried chillies and sauté for a further 2 minutes.
3 Add in all the remaining spices, salt and oregano, stirring until well mixed. Toss in the potatoes and the remaining 1 tablespoon of olive oil, stirring well. Combine the tomato mixture and 2/3 cup (170ml) of water, then add to pan. Simmer for 5 minutes or until it begins to reduce slightly.
4 Make some little wells with the back of a spoon 4M for the eggs.
5 Crack in the eggs and reduce to low. not stir once the eggs are in. Allow them to poach for 5-7 minutes, covering for the last 3 minutes.
6 Serve with aioli, chilli crisp, oil and lemon.
CHILLI CRISP
1/4 cup (20g) chilli flakes
2 tablespoons sesame seeds
1 teaspoon fine salt
1 teaspoon chicken-style stock powder
2 garlic cloves, crushed
1 cup (250 ml) peanut oil
1 tablespoon crispy fried shallots
1 teaspoon Sichuan peppercorns
Combine chilli flakes, sesame seeds, salt, stock powder and garlic in a heatproof bowl, then set aside. Heat peanut oil, fried shallots and peppercorns in a medium saucepan over medium-low heat until the mixture simmers. Continue cooking for 2-3 minutes, then carefully pour it over the spice mix, allowing it to crackle. Let it cool, then store in a jar in the fridge for up to 3 weeks.
Note
For top tips on how to become a "flexible cook" to reduce your waste and make the food in your fridge go further, see page 58.
Ultra ratta tarte tatin
この記事は New Zealand Woman's Weekly の November 06, 2023 版に掲載されています。
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この記事は New Zealand Woman's Weekly の November 06, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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