Issue link: https://maltatoday.uberflip.com/i/856150
maltatoday, WEDNESDAY, 2 AUGUST 2017 14 Food Put an egg on it Eggs are not only easy to prepare but are rich in nutrients, making them a great meal-in-a-hurry. Whenever you have leftover veggies in the fridge, simply fry (or poach, for a healthier version) an egg and turn your leftovers into a hearty meal. By Michael Diacono Ingedients • 2 cloves garlic • 1 tsp caraway seeds • 1 tbsp ras el hanout • Salt • Olive oil • 1 small aubergine • 2 peppers • ½ chilli • 1 tomato • Handful coriander • 4 fried eggs Method 1. Place the garlic, caraway seeds, ras el hanout and salt in a pestle and mortar and crush into a paste. 2. Add some olive oil to a pan and add the paste. 3. Dice the aubergine and add to the pan. 4. Roughly chop the peppers and and add to the pan. 5. Add the chilli, using more or less as you wish. 6. Chop the tomato and add the to the pan. 7. Add the chopped coriander. 8. Fry and egg in a clean pan with olive oil. Season with salt and pepper. 9. Serve the fried eggs on a bed of vegetables garnished with parsley. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016. Shakshuka By Gaby Holland Ingedients • 2 tbsp olive oil • 1 onion, chopped • 2 clove garlic, minced • 1 red or green bell pepper, seeded and chopped • 4 cups fresh tomatoes, diced • 1 tbsp tomato paste • 1 tsp chilli powder • 1 tsp cumin seed • 1 tsp paprika • A pinch cayenne pepper • Sea salt and freshly cracked black pepper to tas • 4 large eggs • ½ tbsp fresh parsley or coriander, finely chopped • 200g ricotta (optional) Method 1. Heat the olive oil in the pan. 2. Add chopped onion, sauté for a few minutes until the onion begins to soften. 3. Add garlic and the bell pepper, fry gently for 5-7 mins over medium heat until vegetable are softened. 4. Add tomatoes and tomato paste to pan and give a good stir. 5. Add spices and allow mixture to simmer over medium heat for 5-7 mins till it starts to reduce. 6. Add the cumin seed and season according to taste. 7. Make a few indents in the sauce and crack the eggs, one at a time into the tomato mixture, making sure to space them evenly. 8. If using ricotta you may add some blobs at this stage in between the eggs. 9. Cover the pan and cook for approx. 10 mins making sure that the mixture does not dry out (add a little water if too dry). 10. Garnish with the chopped parsley or coriander. This recipe first appeared on Gourmet Today magazine, published in May 2016. Tunisian peppers and eggs