Menemen (Pepper, tomato and eggs) Middle East recipe

This dish is known in Turkey as Menemen, and in the rest of the Middle East as Shakshouka (Syria, Lebanon, and Jordan), and Ovu ca sassa in Sicily.
It's a very easy but incredibly tasty recipe to eat simple eggs with tomatoes and peppers.

PREP: 10 mins
COOK: 15 mins
SERVES: 2

2 tbsp olive oil
1 onion, halved and finely sliced
2 red or green peppers, finely sliced
2 garlic cloves, finely chopped
1 red chilly, finely chopped
1 tbsp sugar
400 gr can chopped tomatoes or 4 chopped tomatoes
black pepper
4 large eggs
parsley or basil

1 FIRST STEP: Heat the oil in a frying pan a fry the onion and peppers for 3 minutes, until soft. Toss in the garlic and the chilli, and fry until the vegetables begin to colour.

2 SECOND STEP: Add the sugar and tomatoes, and cook for 5 minutes, until the mixture is slightly pulpy. Season.

3 THIRD STEP: With the help of a wooden spoon make 4 indentations in the tomato mixture and crack an egg into each one. Reduce the heat, cover the pan, and cook until the whites are set. Scatter over the parsley or basil, and serve with crusty bread. Buon appetito!!

Barley Hot Salad (Vegan recipe)

Here we are again with a delicious easy and fast vegan recipe: Barley hot salad.

PREP: 15 MINS
COOK: 200 MINS
SERVE: 2
INGREDIENTS:
200 gr of precooked barley
1 courgette
1 onion
1 garlic clove
1 pepper
3-4 mushrooms
basil
mint
1/2 tbs cumin
olive oil

In general you can use all the vegetables you have in the fridge, so each of the listed ingredients can be replaced by other one you prefer.

1- FIRST STEP: Cooking the barley (around 10 min) in boiling water with some salt. Drain it and leave it refresh.


2- SECOND STEP: in a pan toss in 2 tbs of olive oil and add the onion and garlic (finely chopped). Then chop the pepper and and the courgette and toss in the pan. Afte 10 minutes add 2 mushrooms finely chopped and then the barley. Mix all the ingredients and add some olive oil, the basil, the mint, the cumin, the seeds and a row finely chopped mushroom.

3- THIRD STEP: Serve it and Buon appetito!

Tajine bil hout

Dear readers today I´ve prepared a classic fish recipe from Morocco: Tajine bil hout.
This is great Mediterranean recipe for cooking the monkfish or any firm-fleshed fish with an extraordinary spicy flavour.

PREP: 50 MINS
COOK: 30 MINS
SERVE: 2
INGREDIENTS:
350 GR Monkfish tail
4 medium waxy potatoes
3 tbsp olive oil
2-3 garlic cloves, finely chopped
a dozen of green olives
a dozen of cherry tomatoes
salt and black pepper

For the Chermoula (to marinate):
1/2 red chilly
1 garlic clove
1 tbs cumin seeds
1 tbs coarse salt
juice of 1 lemon
1 tbs olive oil
small bunch of coriander or persely, finely chopped

1- FIRST STEP: preparing the Chermoula marinade
Deseed and chop the chilly, pound the garlic, chilly and cumin seeds and salt to from a smooth paste. Beat in lemon juice and olive oil, then stir the coriander into the marinade. Cut the monkfish and put it into the chermoula marinade. Mixed it and let it marinade during at least 1 hour.

2- SECOND STEP: Wax and cut the potatoes and boil them during around 5 minutes. Then drain and refresh under cold water.

3- THIRD STEP: Heat the oil in a fried pan with the garlic clove. Then put the potatoes, the olives and the remaining chermoula. Add some water and cover it during 5 minutes. Then toss in the monkfish and then tomatoes. Let it cook during other 5 minutes. Dress with persely and olive oil and some lemon juice.

Perfect with a white wine glass! Buon appetito!