To make this simple and delicious meal of shakshuka (baked eggs) you’ll need half of the sauce made yesterday for the taco fries. Although to be fair you could make this first, and the taco fries second if you wanted to! I use small baking dishes for everyone in the family so each person gets a dish with sauce and 1 egg. However, if you don’t have these you can bake this meal in a large ovenproof baking dish and dole out the individual portions once cooked. Ingredients (serves 5 people)
Half of the sauce recipe made yesterday
Handful of fresh coriander
1 large lime cut into wedges
Crusty bread or pitta bread
Method Preheat a fan oven to 160 degrees Celsius. Spoon the sauce into a large oven proof baking dish. Put the baking dish into the preheated oven for about 10-15 minutes (this allows the sauce to warm through). Using a large spoon make 5 pockets/dimples in the sauce and immediately crack an egg into each space. Cover the baking dish with a large saucepan lid or tinfoil. Bake in the oven for 15 minutes. Serve your shakshuka/baked eggs with torn coriander leaves on top, crusty bread for dunking into the sauce, and a wedge of lime on the side to give it an extra sour kick (this is my 7 year old’s favourite part). 4 recipes down, only 100 to go!!! Eek!
I know I’m a week behind, don’t worry that will be fixed over the coming months! Unfortunately the entire family came down with the flu this past week and everything had to go on hold while I dealt with that. This week’s recipe is based around a vegetable and bean stew which I use to make a taco fries dish on day one, and day two will follow tomorrow. Once again this is a low fat recipe making it slimmer friendly, it’s high in fibre and protein. Remember this sauce will do you for 2 full sized family meals (family of 5) and it’s like a hug in a bowl this one. The kids love it; when I asked them which dish I’d make this week from the list this was what they opted for. The 10 year old wanted a vegetarian meal that he loves and the 7 year old (who doesn’t like cheese) said he wanted it plant-based. The biggest challenge is always convincing my husband that he doesn’t need meat to complete a main meal and the great news is he doesn’t feel hard done by with the taco fries.
Ingredients (for the sauce)
1 tablespoon of olive oil
1 medium onion chopped
2 peppers, chopped
1 teaspoon each of salt, ground cumin, garlic powder, and paprika
2 tablespoons tomato puree
100g split yellow peas or red lentils (either is fine or a combination of both works too)
3 medium carrots, peeled and chopped
1 tin of chickpeas (including the water)
1 carton of tomato passata
1 teaspoon runny honey
For the Taco Fries
1kg of baby potatoes
1 tablespoon of sunflower oil
1 teaspoon each of paprika and onion salt (optional)
2 scallions/spring onions chopped
100g of grated cheddar cheese (optional)
Method Place a large saucepan (which has a sturdy lid) on a medium heat. Into the saucepan add the olive oil, onion, and peppers. Stir for about 3 minutes so that they start to soften. Next add the ground spices and the tomato puree. Stir so that the puree starts to cook in the heat and coat the peppers and onions. Pour in the split peas and stir well so that they are also coated in the sauce mixture. Stir for another 2-3 minutes and then add all the remaining ingredients. Stir one more time and wait until the sauce starts to simmer. Cover the saucepan and turn the heat to low. Cook the sauce on low for 90 mins. After 90 mins, turn your oven to 170 degrees Celsius. Slice the baby potatoes into quarters. Toss the sliced baby potatoes in a large bowl with the sunflower oil and spices. Put the coated baby potatoes onto a non-stick oven tray and roast in the preheated oven for 25 minutes. To Serve Serve the cooked homemade potato wedges/fries, with spoonfuls of the sauce on top. Sprinkle the grated cheddar cheese and chopped scallions on top of the sauce, finally add a wedge of lime on the side of the dish and enjoy while piping hot. Don’t forget you should keep half of your sauce for the second meal the following day! The cheddar cheese is optional, if you are making this a vegan dish then leave it out.
Notes on storage: As this dish doesn’t have any meat or dairy in it, the sauce will store in a sealed container in your fridge for up to 4 days. Alternatively, you can freeze the sauce for another time and it will keep in the deep freeze for up to 3 months once it’s stored correctly. I use glass containers to store sauces in the freezer if that helps.
This recipe is called impossible brownies because it shouldn’t work. It really shouldn’t! Brownies are traditionally made with butter, eggs, flour, and refined sugar, but these brownies have none of this stuff and instead are packed full of fibre and vegetable protein.
The beetroot and chickpeas give the brownies a squishy texture even after they’ve been baked, and because there is no dairy or eggs, they will keep for up to 5 days in a dry sealed container. Let’s not fool ourselves here though, they’re not going to last that long. Read More →
Since I started working outside of the home, my love for my slow cooker has increased. It has saved my bacon so many times in the past few months. I’ve always loved having one, using one, cooking food in a slow way.
Wednesdays in particular are my downfall. I leave the house around 6.20am, and get into work about 6.50am, and work straight through until 5pm or so. These hours are my choice; I could spread them out over the week a little bit more but it allows me to spend more time at home with the kids during the week. Read More →
Some days amazing things happen. Like getting a phone call asking me to demonstrate healthy recipes as part of the Navan #MyHealthyTown initiative. I had to pinch myself!
This was one of the most popular dishes I demonstrated in Navan for Morphy Richards last weekend. Everytime I heated the pan, it was like an advertisement for certain gravy granules and attracted a crowd. It seriously only takes about 7 minutes to put together. Thanks to popular request I’m sharing the recipe on the blog so it’s easy to find. I also shared it on my Instagram yesterday if you’re interested. Read More →
I’ve done the research on this recipe and have a Slimming World, Weight Watchers, and calorie count so that if you decide to make this vegetarian bean chilli with rice you’ll know exactly what you’re dealing with.
You will want to allow 100g of cooked white rice per person to add to the meal; this is included in the meal value calculations. The chilli will keep in a sealed box in the fridge for about 3 days, or freezes for up to 3 months if well insulated. Calories Per Serving: 132
In this book we hope to inspire you to eat more veg. That is it, plain and simple.
It’s a great introduction to a book that is packed with recipes from The Happy Pear in Greystones, Co Wicklow. Much more than that though, the book is full of the philosophy behind Dave and Steve’s journey to becoming vegetable evangelists, and retailers on a mission.
The identical twins (for the shop, and book, are a play on words) are the best advertisement for the way of life that the book espouses. While the recipes are at the heart of The Happy Pear cookbook, woven throughout are experiences of their family, employees, and customers. Read More →
When I go to the grocer’s I like to go to the rack at the back of the shop first. My local grocer has a big spiral stand-alone shelf near the fridge where he puts his out of date vegetables that have gone a bit squishy. There’s nothing wrong with the vegetables, just most people like to buy firm, crunchy veg and not things with a bit of give to them.
This week I got the selection above which was sweet potato, aubergine, red pepper, spring onions and garlic for just a few cents. I’m not a fan of hard work to get a meal to taste great so here’s 2 recipes for the price of 1 – a bargain I know! Both recipes are vegan, have no added salt or sugar, gluten-free, and paleo friendly. You can make both at the same time too.