Tuesday 5 April 2016

Moroccan Style Eggs with Chorizo, Feta, and Spicy Tomato Sauce

 
I have been seeing a lot of Shakshuka recipes in magazines for March/April this year, so I was reminded of this recipe that I saw while watching the Show of Hearts Variety Telethon way back in February.
 
The aromas that are created while sautéing and simmering this recipe are simply divine.  I made it with four eggs, but really, you could use more eggs as it makes a LOT of sauce.  Personally, I will make this again for a pasta sauce leaving out the eggs.  I was not a fan of the texture of the eggs in the end.  I like baked eggs, but these turn out a bit different due to the sauce.  They are a poached egg cooked in the oven, due to all the liquid, I guess.  We had leftover sauce, so we ended up having it for dinner the next night served with pasta.  It was soooo good! 
 
The website is worth checking out as there are a few other neat recipes as well that were demonstrated on the Variety Show as well.
 
 

Sautéed Onions and Chorizo
 
Adding in Red Peppers and Fennel Slices 

The Finished Product

Asiago Tuna Melts on Tomato Spinach Beds

I love tuna melts, so I was very pleased to find this recipe in the Alive magazine.  I did not make the spinach beds, though.  This recipe is VERY easy to make and is great to have in the fridge as leftovers for another snack or meal.  I did find that the lemon juice was a bit overpowering though.  I will make these again and was left with two questions:

1) Would my students eat these as they are a perfect level of difficulty for the grade 8s?  (tomatoes and tuna might be a tough sell)

2) What other nutritious and economical fillings could I stuff the tomatoes with besides the usual breadcrumb/cheese mixtures?

Give these a go...they are great with a side salad or on their own!


http://www.alive.com/recipe/asiago-tuna-melts-on-tomato-spinach-beds/


Ready for the Fridge

The Finished Product