ggs on top of the shakshuka, one by one, giving each
For Israeli tahini, see my recipe for Michael's Israeli Tahina Sauce (http://www
ill.
To make the Shakshuka breakfast burrito: Preheat oven to
he tomatoes.
Meanwhile, cook Israeli couscous according to package directions
o a boil. Add the Israeli couscous, cover and reduce heat
istachios and serve.
For Israeli Couscous: Heat 2 cups of
t).
To prepare the Israeli couscous, melt butter in saucepan
ottomed saucepan.
Add the Israeli couscous and stir about 1
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
SAUCE:
Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
Add jalapeno and garlic, and saute 1 minute more.
Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
Uncover and cook 6-8 minutes, or until mixture thickens.
Stir in tomato paste, and cook 1 minute more.
EGGS IN SALSA:
Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
Cover and cook 8- ...
Drain most (but not all) liquid from the tomatoes.
With your hands break apart tomatoes, keep uneven and chunky.
Put the tomatoes in the pan along with the garlic, salt, paprika, cayenne pepper, tomato paste and olive oil.
Bring to a simmer and cook uncovered over low heat until thick (about 15 minutes while stirring occasionally).
When tomato sauce is thick, break egg over cup or bowl (make sure there is no blood or pieces of the shell) then dump the egg into the pan (making sure not to break the yolk). Put the eggs on opposite ...
erve, top toasted bread with shakshuka and egg and serve with
ou want to finish the Shakshuka on the stovetop, place your
Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
Set aside to cool.
In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
Remove from heat and let stand 5 minutes. Fluff with fork.
Put in serving bowl and sprinkle with toasted pine nuts.
Put the couscous in a bowl and add the boiling water.
Stir in 2 teaspoons of salt, cover tightly with plastic wrap and let stand, stirring once, until the grains are plump and tender.
Meanwhile, heat the olive oil in a medium skillet. Add the corn, onion, coriander and caraway and cook over moderately low heat, stirring, until the onion is softened, about 8 minutes. Transfer to a large bowl and let cool.
Add the couscous to the bowl, along with the bell pepper, jalapenos, scallions and mint. In a bowl, whisk together the lime juice, ...
Combine pomegranate molasses, brown sugar, 2 tbsp vinegar, 1 tbsp oil, garlic, dried mint and 1/4 cup water in a large bowl. Season to taste. Add lamb and toss to coat. Cover and chill for 1 hour, or overnight.
To make the salad, bring couscous and 2 cups water to a boil. Reduce heat to low and cook, covered, for 20 mins, or until tender. Drain.
Meanwhile, toss zucchini in 1 tbsp oil. Heat a grill pan over medium heat. Cook zucchini for 2 mins per side, or until browned. Transfer to a large bowl along with couscous, almonds, fresh mint, ...