Shakshuka that isn't soupy | eggs poached in spicy tomato sauce | chickpeas
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***RECIPE, SERVE 3-4***
6 eggs
1 28 oz (800g) can whole tomatoes
1 14 oz (400g) can chickpeas
1 bunch green onions (any onion is fine)
1 poblano pepper (any pepper is fine)
3-4 cloves garlic
a squeeze of tomato paste
cheese for garnish (feta is traditional, I used gorgonzola)
fresh herb for garnish (I used mint)
spices (I used whole cumin and fennel seeds, smoked paprika and black pepper)
salt
olive oil
Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet.
Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes.
With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning.
When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it.
If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max.
Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking.
Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are.
Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.
Penne all'arrabbiata (spicy tomato pasta)
Recipe ⬇️⬇️⬇️ or PRINT:
Without the chilli, it's just another boring tomato pasta. With the chilli, it's something else!
- Nagi Maehashi from RecipeTin Eats, on Penne all'arrabbiata ????
Excellent pantry pasta that's quick to make! Can you handle the heat?? - N x ❤️
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Penne all'arrabbiata (spicy tomato pasta)
400g / 14oz penne or ziti, or other pasta of choice (short or long)
1 tbsp cooking / kosher salt, for cooking pasta
Arrabiata sauce
4 tbsp extra virgin olive oil
3 garlic cloves, finely minced
1 red cayenne pepper chilli, finely chopped (with seeds) (Note 2)
1/2 tsp chilli flakes (red pepper flakes)
800g canned crushed tomato
1 1/4 tsp cooking / kosher salt
1/4 tsp black pepper
1/2 tsp white sugar, only if needed (economical can be sour)
Serving:
Parmesan & finely chopped parsley (optiona)
1. Heat oil in a large pot over medium heat. Cook garlic 10 sec, then fresh and dried chilli for 1 min until garlic light golden. Add tomato, rinse out cans with the water, plus salt and pepper. Simmer 15 min (taste at 10 min, if sour, add sugar).
2. Meanwhile, cook pasta in water with 1 tbsp salt. Just before draining, scoop out 1 cup water then drain. Add pasta into sauce with ½ cup water, toss until pasta is all coated with sauce (use extra water if needed to loosen). Serve immediately with parmesan!
* SPICINESS – Has a fair kick to it, between medium and medium-hot. Not blow-your-head-off. To reduce spiciness, de-seed the cayenne pepper (most spiciness is in the seeds) –will lower to medium. If you’re still scared, leave out fresh chilli, start off with a baby amount of dried chilli, taste at 10 min simmer time then add more chilli bit by bit until you hit your threshold!
#recipetineats #pasta
#arrabbiatasauce #Penneall'arrabbiata
Shakshouka, eggs in spicy tomato sauce
A North African dish that's quite popular in the Middle East. Made in one pan on the stove, it's not just a breakfast recipe but also a great lunch or dinner. Cheap, healthy and easy to make!
Get full recipe here
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Spicy Tomato Ketchup | Garlic Chilli Tomato Ketchup recipe
In this Video I will show you How to Make Tomato Ketchup at Home. Spicy Tomato Ketchup. This Homemade Tomato Ketchup recipe is a Simple and Easy Tomato sauce recipe.
It sweet and Spicy, Spicy Tomato Ketchup | Garlic Chilli Tomato Ketchup recipe
#tomatoketchup #tomatosauce #ketchup #chillisauce #tomato #chilli #ginger #garlic #cloves #blackpepper #cinamon
Ingredients :
- Fresh Tomatoes
- 1 Onion
- Ginger
- 6 Cloves of Garlic
- 15 - 17 Black pepper
- 5 - 6 Cloves
- 1 and half inch of Cinnamon Stick
- 10 Dried Red Chilli
- 1 Tspn of Chilli powder
- 1 Tspn of Sugar
- 1/4 Tspn of Salt
- 70 ml of white vinegar
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Spicy Mussels in Tomato Sauce - Mussels Fra Diavolo ????️???? | RECIPE + COOK WITH ME
Local mussels get spiced up with Italian Calabrian chili peppers ????️????
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Garlic, chili flakes, and Italian Calabrian chilli pepper paste come together to really spice up this mussel recipe. I used local mussels from Salt Spring Island in this recipe as they are so juicy and delicious!
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SPICY HOMEMADE MARINARA SAUCE is super simple sauce that is bursting with rich hearty tomato flavors
Spicy homemade marinara sauce is super simple sauce that is bursting with rich hearty tomato flavors. Making pasta sauce at home can’t get easier than this. Ditch the jarred stuff homemade is the way to go.
Prep time: 5 minutes
Cook time: 20 minutes
Servings: approximately 3 cups marinara sauce
Ingredients
▢2 tablespoon EVOO
▢4 cloves garlic
▢1 small yellow or white onion
▢1 teaspoon red chili flakes optional, highly recommended
▢Salt & pepper to taste
▢1 teaspoon dried oregano
▢28 oz can good quality crushed tomatoes
▢2 tablespoon fresh basil leaves
Instructions
1. In a sauce pan heat extra virgin olive oil.
2. Sauté minced garlic and fine diced onions for about a minute or until onions are translucent.
3. Stir in red pepper flakes, salt and pepper to taste and dried oregano with onions and garlic.
4. Add canned crushed tomatoes to the pan, stir well.
5. Simmer heat, cover pot partially with lid and slow cook tomatoes for 15 minutes. Keep stirring occasionally.
6. Turn off heat, stir fresh chopped basil leaves to the sauce. Taste and adjust seasoning as required.
Optional step – stir in 1 teaspoon of granulated white sugar to the sauce to cut acidity of tomatoes.
7. Viola, simple and best homemade marinara sauce is ready to serve.
8. Use it anywhere where you need a red sauce – for pastas, pizzas, as dipping sauce.
9. Load up your spaghetti with this rich sauce for quick weekday dinner.
For more details on the recipe click on detailed recipe link shared below.
DETAILED RECIPE LINK -