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Middle Eastern Shakshuka Recipe

Shakshuka is a Middle Eastern tomato, bell pepper and egg dish. Sometimes it is spelt shakshouka. This Middle Eastern shakshuka recipe actually originated in Northern Africa and there are many different variations on the basic theme.

The feta cheese is not a traditional ingredient, for example, but I love to add it because the creamy tang goes so well with the dish. Leave it out if you prefer though.

How to Serve a Middle Eastern Shakshuka Recipe

It is often served for breakfast in Israel with challah or pita on the side. The dish is also good for brunch or lunch. I like it with pita bread, homemade hummus and other Middle Eastern/Israeli/Arabic dishes.

The sauce is made first and that’s easy to prepare on the stove, and then the eggs are gently cracked into the sauce. Finally the skillet goes into the oven so the shakshuka can finish cooking. It is then served hot, with some kind of bread on the side to mop up all the tasty juices.

Good for You Too!

This shakshuka recipe is a healthy dish, boasting the protein form the eggs, the lycopene and antioxidants from the tomatoes, and the vitamin-C from the bell pepper. If you want to make this more substantial add some small lamb meatballs to the sauce. You can also swap the bell pepper for eggplant or grill the peppers first for a richer flavor. Continue reading

Quick and Easy Banana Pancakes

Whether you are looking for a tasty breakfast recipe, a quick snack or even a sweet treat when you get peckish in the evening, this easy banana pancakes recipe is ideal. You can combine the ingredients in a couple of minutes, then cook the pancakes in a skillet on the stove for a few minutes.

Serve them just as they are, drizzled with some syrup or perhaps will chopped fruit or berries as a filling. You can also tweak our recipe, perhaps adding some cinnamon or nutmeg or even a little brown sugar. The sweetness of the banana means you don’t really need to add any sugar to the pancake batter, especially if you are going to serve it with syrup, but you know your palate best, so tweak it as you wish.

You can cook these in oil, butter or cooking spray, as you wish. Don’t make them too thick, so unless you have a big skillet you might wish to divide the batter in 2 and cook 2 pancakes. Cook them on one side, then flip and cook the other side. The raw batter is very pale yellow, nearly white, and the finished pancakes are golden.
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