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SHAKSHUKA
Ingredients:
3 tbsp olive oil
1 large onion - finely chopped
Optional 1 clove of garlic - finely chopped
1 bell pepper cut into cubes - if you like it hot, add hot peppers
1 glass of Bongiovi sauce (the kind you like)
2 tbsp tomato paste
1 teaspoon cumin
1 teaspoon paprika sweet
1 teaspoon sea salt
pinch of sugar
Chili powder or fresh chili
pepper
4 eggs
1/2 bunch of flat-leaf parsley plucked and roughly chopped
Preparation:
Cut the onions, garlic, paprika and peppers
Roughly chop the tomatoes
Heat the olive oil in a large pan
Sweat the onion, garlic and bell pepper for about 5 minutes while stirring
Add tomatoes and tomato paste and let simmer for about 15 minutes over low to medium heat
In the meantime, season properly
Use a tablespoon to make 4 hollows for the eggs in the tomato mixture
Put one egg in each
Mix the egg white very carefully so that the yolk is not damaged
Put the lid on and let it simmer for another 5 minutes
The egg should still be slightly runny inside
Sprinkle with parsley
Serve with crispy flatbread
Enjoy your meal & greetings from Germany.....
Roll small balls (size of a tennis ball), flatten them and give some grated cheese (e.g. mozzarella) and small pieces of pepperoni on it. After that roll it back into a ball and put it on a backing tray. Give some olive oil over the balls and bake them for round about 20 minutes (200°) untill they are nicly brown.
Put them out of the oven, let them cool down a bit and serve the pizza balls with the Bongiovi sauce you like the most. Enjoy & greetings from Germany
- Packet of round tortilla bread
- 500gm beef mince
- 1 Onion
- 1/12 cups tast cheese
-Brown mince and onions
Add sauce and simmer for 20 mins.
Layer bread, mince and cheese in a stack.
Bake at 180 degrees for 20 mins, cut into quarters & serve with guacamole, sour cream and sweet chilli sauce....
2 eggs
bread crumbs
mozzerella cheese
Bongiovi brand marinara sauce peel and cut eggplant into slices
-salt eggplant and let dry
warm up electric grill or panini press
rinse eggplant and lightly resalt
beat eggs with 2 tsp milk
coat eggplant and dredge in bread crumbs
cook on patina press until med brown
heat Bongiovi sauce
drizzle sauce on eggplant and top with mozzarella great served over pasta
CHICK PEAS HOT POT 1 table spoon olive oil
1 big sweet potato
1 big onion
2 cloves of garlic
1 yellow sweet pepper
1 pouch Bongiovi sauce arrabbiata
1 can minced tomatoes (400 gram)
2 cans chick peas (800 gram)
1/2 - 1 tsp. cumin
1/2 - 1 tsp. cilantro
3/4 tsp. salt
1 bunch parsley Dice the sweet potato, the onion, the garlic and the sweet peper in cubes. Heat the oil in a pot and fry the sweet potato, onions, garlic and paprika for about 5 minutes, stir in the cumin and simmer for about 1 to 2 minutes. Pour off the chick peas. Deglaze with the tomatoes, add chickpeas and the Bongiovi sauce. Stir in the other spices and simmer for about 15 minutes. When the potatoes are soft, the stew is ready. At last add the chopped parsley. Serve it with couscous and enjoy your meal.
Greetings from Germany