This recipe is another great example of the wide variety of preparations that can be enjoyed. The easiest way to be creative in a kitchen is to expand your cooking skills to include various ethnic dishes. For example, I’ve learned to love cooking Thai, Middle Eastern and Indian dishes. I used to feel that it was too complicated, so I never really gave it a shot. But then I quickly realized that take-out is not an option, because as much as I’ve tried, there is always something in those dishes that would not agree with me. At this point I didn’t really have an option but to teach myself how to cook a variety of ethnic food if I wanted to enjoy it. After some time I mastered the skills and I’ve even acquired some very unique cooking utensils along the way.
What I love most about it is that it’s perfect for any meal.
Recipe Shared by Ms. Nouhaila J.
1 onion, finely diced
1 garlic clove, crushed
1 tablespoon moroccan spice mix1 red bell pepper, seeded and chopped
1 fresh jack daniels sausage (or pork sausage or chorizo)
1/2 can cannelloni beans
1 tin of crushed tomatoes
1 tablespoon tomato paste
2 eggs per person
2 tablespoon roughly chopped coriander
1 loaf of crusty Bread to serve
Over a medium low heat, add olive oil and cook onions until softened but not too coloured, add the sausages and garlic, spices and cook until the sausages are golden and gnarly looking.
Add the beans, tomato paste, crushed tomatoes, bell peppers and simmer for about 20 minutes. Staring every now and then.
After about 20 minutes the sauce should have thickened a little and now it is time to crack your eggs in. Avoid breaking the yolks and definitely avoid shell! You get more than enough crunch with a side of crispy bread.
Simmer uncovered for 10 minutes or until the eggs are cooked to your liking. Add the coriander and stuff your face full of this goodness.