Breakfast for Dinner – Baked Eggs with Spicy Beans and Tomato

This is a twist on the ever growing popular breakfast dish Shakshuka. A bowl or dish of eggs baked in a spicy tomato sauce. It’s hard to get a straight answer as to the origins of this dish as everyone claims it as their own so let’s just say it originated in the Middle East and everyone has their own version of it.
My sister travelled through Israel a few years back and sampled different versions of shakshuka as she went. Her conclusion – they’re all delicious.
I consider this spicy bean and tomato casserole a base recipe. To it I either add more spice and cook it out longer to serve as a filling for tacos, burritos, nachos etc. or as a topping for baked whole potatoes or as is on crusty toasted bread.

We usually have this for dinner with lots of buttered crusty bread and, depending on the mood, either a glass of red wine or a good cup of tea.

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Of course any beans are suitable for this recipe but we love black beans and I added a can of mixed beans as well.

 

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What you’ll need:-

2-3 Tblsps olive oil

5-6 big cloves garlic – grated or finely chopped

1/2 brown onion – finely diced

2-4 red chillies (depending on how spicy you like it) – finely chopped

400g can diced tomato

2 cans or 800g of whatever cooked beans you have or like

1/4C red wine (optional)

1 tsp brown sugar

2 Tblsps balsamic vinegar

1 Tblsp worcestershire sauce

2 bay  leaves

1 tsp each ground cumin, smokey paprika and ground black pepper

1/2 tsp cayenne pepper

salt

eggs

a little feta cheese (optional)

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In a medium saucepan heat oil over medium high heat then add the onion, garlic and chilli and saute for a minute or two. Add the tomato and wine and cook for about 5 minutes.

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Add the beans, seasonings and sugar and bring to boil then reduce heat and simmer gently with the lid on for about an hour and half, stirring occasionally.

Once the beans a soft and the sauce has thickened a little stir in the balsamic vinegar and worcestershire sauce and take off the heat. If the sauce hasn’t thickened much then leave on a simmer with the lid off for another 15 minutes or so.

Ladle beans into individual heat proof deepish dishes, crack a couple of eggs on top of the beans and crumble a little feta cheese over the top of the eggs then place on the bottom shelf under a preheated grill for 2 – 3 minutes or until the eggs are cooked to your likings.IMG_2142IMG_2143

Serve with crusty bread for breakfast, lunch or dinner.

Enjoy…

 

 

Fun Food Friday (Nachos)

Friday night at our place is Fun Food Friday. It’s the end of the working week and we can sit back with some wine or beer and look forward to work free weekend. Unless, of course, my husband has to work on Saturday in which case we make Fun Food Friday really count……Image

Beef and Bean Chilli

To a small saucepan add 2 tbs olive oil, 4 cloves finely chopped garlic, 1/2 finely diced brown onion and 2 finely chopped red chillies and cook on medium high heat for 4-5 minutes or until the onions start to brown on the edges. Be sure to stir occasionally.

To this then add 1 tsp each cumin seeds, fennel seeds and hot or medium paprika, and 1/2 tsp each of ground cumin, ground coriander, tumeric, smoked paprika and cayenne pepper (optional, depending on how much heat you like). Stir well and cook for 1 minute before adding 200g lean beef mince and stirring in really well, making sure to break up any clumps, until the beef is browned.

Throw in 200g diced canned tomato (with the juice), 1/2 cup water, 1/2 tsp sugar and 1 1/2 tsp salt.

Once it comes to the boil, turn the heat down to low, half cover the saucepan with a lid and let it simmer away gently for 30 – 35 minutes, stirring occasionally.

Add 200g canned 4 bean mix (or whatever beans you like – red kidney works very well), mix it all in and allow to continue simmering for another 10 – 15 minutes.

I love serving with lots of corn chips, grated tasty cheese, some hot tomato salsa, sour cream or Greek yoghurt and heaps of guacamole :

In a bowl mix together 2 mashed avocados, 1/4 very finely diced or grated brown onion, 1 clove minced garlic, 2 tbs freshly squeezed lemon juice, 1/2 tsp  salt, sprinkle of pepper and a sprinkle ground cumin.Image Tonight meal was accompanied by a glass of Peter Van Gent Verdelho for me and a Coopers premium Lager for  Brian.

Perfect…

Enjoy…

chicken cacciatore

Imagewell, my version anyway.

Around where I live, it’s really hard to come by chicken pieces that are free range. Unless of course you go to the bigger supermarkets, where you can buy chicken that’s been portioned, put on a meat tray and covered in plastic wrap. Nothing wrong with that, but where possible, I try and buy my fruit and veg from an independent greengrocer, my fish from a fish market and my meat from a butcher.

As for the chicken, I buy a whole one and portion it out myself ( it really isn’t that hard). I use the pieces I need for that nights meal and freeze the rest.

For last nights meal, I bought a Bannockburn free range chicken, and used the merryland (the thigh with the drumstick still attached). Season well with salt, pepper, cinnamon, smoked paprika and cumin.

In a cast iron pan or heavy based saucepan with lid, heat a little olive oil  and brown off the chicken.Take the chicken out and set aside. In the same pan throw in 1 thinly sliced leek – pale part only, 5 big cloves garlic – roughly chopped, 1 small brown onion – peeled, cut in half and thinly sliced, 1 celery stalk – diced and 2 rashers bacon – diced.Image

Cook for about 2 minutes until everything is soft. Add 4 sprigs fresh thyme, 6 fresh sage leaves, 1 cup white wine (I used Tempus Two Verdelho, cause that’s what we were going to drink when all the cooking was done) , 6 swiss brown mushrooms – cut in half,1/2 teaspoon sugar and about 250g canned diced tomato.Image Put the chicken pieces back into the pot and turn them over in the sauce. Turn the heat down to low, cover and let simmer for about 1 hour, stirring the sauce every now and again.

Feeling a little lazy and not wanting to dirty too many saucepans, I cooked some brown rice and when it was nearly done, I threw in some chopped green beans. What…it worked. That’s one less saucepan to wash up…..very important when you’ve had a few glassed of wine.Image

Enjoy….