Monthly Archives

March 2015

breakfast brunch Quick & Easy

Shakshuka – Breakfast in a Skillet

  • By
  • March 18, 2015

Are you the kind of person who likes to have a fancy breakfast? Well, who wouldn’t want one, I do! If I tell you that you can make a very fancy, flavorful, hearty breakfast that’s super easy and budget-friendly wouldn’t you want to try it? I’m sure you do.

With ingredients from your kitchen pantry, eggs, ripe tomatoes, onions and spices, you can prepare a very easy yet fancy dish Shakshuka – breakfast in a skillet, fun name right? I came across this Shakshuka recipe a while ago, its colors and ingredients tempted me so much that I had to try and ever since I’ve made it, it has become a favorite! Also, this star dish is perfect for brunches, weekend breakfasts or just any time at all.

I’m sure some of you might have heard about or have tasted this dish before but for those who aren’t familiar with it, Shakshuka is a traditional Mediterranean dish, known to have Tunisian origin. The word Shakshuka means “a mixture” in Tunisian Arabic. It essentially is a tomato sauce prepared in a cast-iron skillet with spices and poached eggs on the top. This incredibility satisfying meal is a staple of Libyan, Moroccan, Algerian, Tunisian and Egyptian cuisines.


You won’t believe how easy it is to prepare and how flavorsome it is. In just one skillet you prepare the sauce, add your eggs directly over it, which gently poach it. As much as its a delicious meal its a treat to look at too. The aroma of tomatoes and garlic combined with subtle heat of the spices, the richness in the sauce balanced with herbs and the golden yolks of the poached eggs perfectly pulls everything together.

In my recipe version I’ve used three eggs, you can add in as many as you like. You can also be creative and add bell peppers in the tomato sauce or sprinkle some crumbled feta cheese on the top. This can be served with warm pita bread, toasted and buttered bread slices or just any type of bread you like.

Have you tried this before? Do let me know by commenting below and if you haven’t give it a try this weekend and savor the mediterranean flavors.

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Shakshuka – Breakfast in a Skillet
by March-18-2015
Shakshuka! poached eggs nestled in a peppery and flavorful tomato sauce in a skillet.

Prep time: Cook time: Total time: Yield: serves 2


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Big Onion, chopped
  • 4 Cloves Garlic, roughly chopped
  • 4 Large ripe Tomatoes,chopped
  • 1/4 Cup Tomato Puree (canned or home made)
  • 1 tsp Cumin Powder
  • 1 tsp Red Chili Flakes
  • 1 tsp Coriander Powder
  • 1/4 tsp Dried Basil
  • 1 tsp Salt, or to taste
  • 1 tsp Black pepper Powder, or to taste
  • 3 Eggs
  • Fresh Coriander, chopped for garnish


  1. In a medium skillet, heat olive oil, add the onions and saute until translucent then add the Garlic and saute until fragrant
  2. Stir in the tomatoes and cook for 5 minutes on medium heat until soft. Now add the tomato puree, all the spices and mix well. continue to cook, stirring occasionally till its all well combined and sauce starts to thicken. Taste check and adjust seasoning according to taste.
  3. Make wells in the tomato sauce and crack in the eggs making sure the yolk doesn’t break. Put the lid on, and turn down heat to low. Cook for 15 minutes on a low flame(or how you want your yolk to be, runny or hard ).
  4. Uncover and remove from heat, sprinkle some salt and pepper on the eggs, garnish with chopped coriander and serve with your favorite bread


  1. If the tomato sauce is too dry and sticking to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid.
  2. You can bell peppers, jalapenos to the sauce and sprinkle some crumbled feta cheese on the top
  3. This dish can be prepared on the stove or can be baked. Once the tomato sauce is prepared, crack in the eggs, put it in the oven and bake

Healthy Quick & Easy Salad Soups & Salads

Spring Fiesta Salad with Honey and Mint Vinaigrette

  • By
  • March 13, 2015

Spring has just arrived and I’m celebrating it with my Spring Fiesta Salad. Its colorful, vibrant and so healthy!

Spring Fiesta Salad is colorful and quite hearty as its full of proteins from the beans, it has sweet corn, I simply love sweet corn and love adding it to salads. To add to it is the Honey and Mint Vinaigrette which adds the shine to the salad and makes it even tastier that you can have this as a meal too (those on diet this can be your meal).

No meal is complete without salad and this one makes a great one to go with BBQ or picnics and even on your family dinners. Everyone is just going to love it!

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Spring Fiesta Salad
by March-13-2015
Spring Fiesta Salad! Colorful, refreshing and flavorful salad with Honey and Mint Vinaigrette


  • 1 Cup Red Kidney beans, boiled
  • 1 Cup Sweet Corn
  • 1 Cup Cucumber, diced
  • 1 Cup Capsicum, diced
  • 1/2 Cup Onion, diced
  • 1/2 Cup Reddish
  • 1 Cup Carrot, diced
  • 1 Cup Tomato, diced
  • 1 Cup Honey and Mint Vinaigrette

Honey and Mint Vinaigrette

  • 1/4 Cup Olive Oil
  • 1 tsp Garlic minced
  • 1/4 tsp Salt
  • 1/4 tsp pepper
  • 1 Tbsp Honey
  • 1/4 Cup Lemon juice
  • A few leaves of Mint


  1. Prepare the vinaigrette by combining all the ingredients in a small bowl
  2. In another bowl mix together all the diced vegetables.
  3. Pour the prepared vinaigrette on the salad and lightly toss to combine
  4. Serve or chill for about an hour before serving (If chilling before serving add onion just before you serve)

Tags: Salad, Healthy, Quick & Easy

Main Dishes Pasta Pizza & Pasta Quick & Easy

Buffalo Chicken Cheesy Penne


Are you a Pasta Lover? Well, I am… I just love pasta in all shapes and kinds. This recipe of Buffalo Chicken Cheesy Penne has been added to my favorite pasta recipes.

I was introduced to this amazing recipe by Chef Shamsher, an amazing cook who shares very interesting and delicious recipes on his blog . Do visit his blog, his recipes are too good and his blog posts are very interesting you’ll love it!

This recipe as the name: Buffalo Chicken Cheesy Penne has it all, buffalo chicken, a lot of cheese and of course pasta – penne pasta. It’s so easy to make, mix everything together and its ready in just 30 minutes! Wouldn’t you just love that? 😀


This Buffalo Chicken in this recipe is so flavorsome and delicious that you can use the same recipe in other dishes too, in your burgers or even tacos.

For my veggie friends, do see the notes for a veggie variation so that you can enjoy this delicious pasta too.

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Buffalo Chicken Cheesy Penne
by March-7-2015
Buffalo Chicken Cheesy Penne! Chicken and penne pasta tossed in a Spicy, Cheesy and Creamy Buffalo Sauce is tossed for an irresistibly delicious dish ready in 30 minutes!

Prep time: Cook time: Total time: Yield: serves 6


  • 2 Cups Chicken, shredded (boil 1 lb chicken breast and shred)
  • 1 Cup Cream Cheese
  • 1/3 Cup Buffalo Sauce
  • 1/2 Cup Chicken Stock
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 3/4 Cup Blue Cheese dressing
  • 3 Cups Uncooked Penne
  • Green Onion Stalks, chopped for garnish
  • Red pepper flakes, for garnish/li>


  1. Prepare the buffalo sauce first, by melting cream cheese, buffalo sauce and chicken stock together
  2. When the mixture is smooth, add paprika, garlic powder, salt and pepper. Cook for about 5 minutes on medium heat, until all ingredients have combined and the sauce is creamy
  3. Now add to it blue cheese dressing and the shredded chicken. Let it cook for about 10 minutes on low heat
  4. While the sauce is cooking, boil the pasta until al dente
  5. Combine the prepared buffalo sauce with the penne pasta. Garnish with green onion and red pepper flakes and serve


  1. Veggie Version: Omit teh shredded chicken, the buffalo sauce is delicious on its own to go with the pasta or you can add your choice of vegetables. Also you can use vegetable stock in place of chicken stock

Tags: Easy Pasta, Quick&Easy,Buffalo Sauce

Recipe adapted from Chef Shamsher