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.

 

 

http://www.variety.bc.ca/blog/_entry/valentines-day-brunch-recipes 

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