S’mores Cookie Bars

Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. That describes these delicious s’mores cookie bars – perfect with a cup of tea or with a glass of milk.

My brain is like my Google chrome browser that has so many tabs open. That is why my Google browser is my BFF. Apart from the actual happenings in my life that I need to think of, I have been thinking of trying out those recipes I’d love to try waaaay back! But it is overwhelming having all those recipes that I decided to close the tabs instead of minimizing them to go back later on.

I have been thinking of not visiting Instagram or my Facebook page coz I feel that I don’t want to see that much of food photos or recipes. But when my friend sent me few recipes to try, the mood suddenly changed. ‘Wow! That cake looks so divine! I am going to save that recipe!‘ See? I was torn between a cook/baker who gets so enthusiastic when seeing delicious-sounding recipes and a blogger who wants to take a break.

When I want to make something, but I don’t like to get new ingredients, I summon all the ingredients that are close to committing suicide to get out from their hiding place. Well, they are very obedient so they usually come out quickly. And when I realize that they are too many to handle – I get overwhelmed again like ‘Others, please go back to your hiding place. Sorry to summon you all, but I didn’t mean to call everybody out.’

Here we go – graham crackers, marshmallows and some leftover chocolate chips (whaaaat??) – an excuse to finally make these S’more Cookie Bars. And finally, one tab is closing! What a relief! 

I love anything s’mores. Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. So it’s like a giant cookie with something close to a cake texture. Hmm, a large soft cookie? Yeah, something like that! (Sorry, guys, I am very bad at describing mostly anything. I only know how to describe ‘hunger’ and I know you know that, too.)

The source recipe used marshmallow creme, but as I said, I want to use whatever that’s very close to dying. These came out little soft (very fragile, let’s say), but these can be placed in the fridge before enjoying.

I am taking these with me at this week’s amazing Fiesta Friday #185 with our lovely host, Angie. Our co-hosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

S'mores Cookie Bars

Ingredients:

  • ½ cup butter, softened to room temperature
  • 2/3 cup light brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 ½ cup marshmallows*
  • ½ cup chocolate semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350ºF. Prepare a 9×9 (or 8×8) baking pan lined with parchment paper.
  2. In a bowl, add butter and sugar, and until fluffy (about 3 minutes).
  3. Add in egg and vanilla, and beat until incorporated.
  4. Add in baking soda, salt, flour and graham cracker crumbs. Mix until dough forms.
  5. Take out about ¾ of the dough and press onto the prepared baking pan.
  6. Above the dough, add in marshmallow and chocolate chips.
  7. Press the remaining dough over the marshmallows and chocolate chips.
  8. Bake for about 20 minutes or until a toothpick inserted on the dough comes out clean.
  9. Cool completely before cutting and serving.**

Notes:

*½ cup marshmallow cream can be used instead of marshmallows

**This came a little soft, so I placed it in the fridge to firm a bit before cutting and enjoying. 

Source recipe: S’mores Cookie Bars by Something Swanky

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{Whole30} Balsamic Roasted Chicken and Veggies

Chicken thighs and veggies coated in balsamic vinegar and other spices you may already have on hand, roasted to perfection! Huge batch can be made ahead and reheated the next day/meal. 

Grocery shopping should be one of the happiest moments in a foodie’s life and grocery day should be labeled as ‘Oh! It’s a happy day!’ day. The ‘Oh! It’s a happy day!’ day turned out to be my ‘Oh! What a nightmare!’ day! I used to spend a lot of money on food, especially when my brain saved my Mom’s line “You don’t have to refrain from spending when it comes to food.” And yeah, for years, that’s what I did! Thanks, Mom! 

My feeling before when planning to go to the grocery store was 500% happy, but now it’s more like 5% happy that I am going to a happy place, 5% feeling anxious that I MIGHT spend much on unnecessary stuff and 90% I KNOW that I will get unnecessary stuff! Don’t ask how I know the percentage – I just know!

I was trying to convince myself that I am trying to eat healthier and eating more clean food than dirt can be a bit pricey. But again I realized that even if I eat dirt, I still spend a LOT! At the moment of receiving my salary, I have so many plans to buy (well, most of them… FOOD!) The truth is, I DON’T HAVE BUDGET FOR FOOD! I never did!

 

I just buy whatever I want! But as people say ‘you don’t always get what you want’.

Soooo…. I am teaching myself now how to limit my expenses when it comes to food! Sorry, Mom. I have to. I know you’ll be proud of me up there. Wish me luck!

I bought 8 pcs of chicken thighs, not-so-expensive sweet potatoes, mushrooms and I used the remaining bell peppers I have. I had balsamic vinegar and the rest of the ingredients so I had a chance to make this superb meal. The other four pieces chicken thighs were kept for another dish. I kept half of this dish for another day so this can be made ahead and reheated the next day/meal. See? I am learning…

What are you up to this weekend? For sure, I’ll spend some quality time with my kitchen. Right now, I am happy to be co-hosting Fiesta Friday # 184 with the talented and creative Petra @ Food Eat Love. And of course, this party is not possible without our Amazing Angie. Please click on the image below and take the time to visit, will ya?

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I hope you will love this dish and I am thrilled to know that balsamic vinegar is also Whole30 approved. So exciting!

Balsamic Roasted Chicken and Veggies

Ingredients:

  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 chicken thighs, bone in, skin on
  • 1 sweet potato, peeled and chopped
  • 1 red bell pepper, sliced into squares
  • 1 medium sized onion, quartered
  • 1 cup mushrooms
  • Parsley, for garnish

Instructions:

  1. Preheat the oven to 450F. Prepare a baking dish enough to accommodate the chicken and veggies.
  2. In a bowl, mix balsamic vinegar, oil, garlic powder, minced garlic, dried oregano and dried thyme. Add in chicken and sweet potatoes and give it a good mix. Add the coated chicken pieces and sweet potatoes in the baking dish and bake for 20 minutes.
  3. Add in the mushrooms, bell pepper and onion to the bowl with the vinegar mixture. Mix to coat. (You can add little vinegar & olive oil, if necessary). Add these veggies to the baking dish with chicken and sweet potatoes and bake for additional 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.
  4. If desired, you can also broil the chicken and veggies to darken the color a bit. Add chopped parsley and season with salt and pepper.

Source recipe: One Pan Balsamic Roasted Chicken and Vegetables by Yammie’s Noshery

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Nilagang Baka (Filipino Beef Soup) – The quick and easy way

This is one of the popular Filipino recipes called Nilagang Baka (literally translates to “boiled beef”). Traditionally, the beef and veggies are simmered in an hour or so, but this can be done quickly. The quickest way to enjoy this soup is to cut the beef and veggies smaller. This turned out pretty delicious and so perfect with a cup or two of white rice.

Nilagang Baka

If you know me well, you know I can do meal planning for the whole day. Even I have other work to do, or my mind is very busy with something else, I could still a space for meal planning.

It was a not-so-busy day at work and I had all day for meal planning for the entire week. I have listed down all the ingredients I needed to buy. On my way home, ready to pass by the grocery store, I’ve thought of a different meal to prepare for dinner – this quick and easy nilagang baka, which is kind of Filipino beef soup. What happened to the plan? Scheduled for another time. 😀

I have posted a recipe of this before using a pressure cooker, but I want something else that’s faster than the pressure cooker. I know that the traditional way of cooking this is by using a large cut of meat (yeah, 1.5 inch cube is large for me) and boil until tender for about an hour or so. I don’t think I can wait that long. Cooking after doing the groceries on a work day? I think that’s too exhausting. So I’ve thought of making everything smaller – from the cut of beef to the veggies. Instead of using a larger cut of veggies, I cut them smaller and even used corn kernels instead of corn on the cob. This resulted in about 20 minutes meal (cutting of beef and veggies not included, but you know you can buy pre-cut beef & veggies if you’d like).

Nilagang Baka 2

I am very much delighted to share this with my friends at Fiesta Friday # 183. Our hosts this week are Sarah and Shinta. Thanks ladies and Angie.

Nilagang Baka (Filipino Beef Soup) - The quick and easy way

Ingredients:

  • cooking oil
  • 3/4 cup ripe tomatoes, sliced
  • 3/4 cup onion, sliced
  • 2 tbsp ginger, chopped
  • 250g beef, cut into small cubes (about 3/4 inch)
  • 1 cup sweet potatoes, cut into cubes (about 3/4 inch)
  • 2 long green chili
  • 1 cup whole kernel corn, drained
  • 3 handfuls of spinach
  • 1 1/2 – 2 beef cubes*
  • 3-4 cups (750 ml – 1 liter water)*
  • Salt & pepper, to taste
  • Fish sauce, optional

Instructions:

  1. In a large pot over medium-high heat, add in cooking oil until hot.
  2. Add in onions and tomatoes. Cook for 5 minutes.
  3. Add in ginger and beef cubes (start with 1 cube, then you can add more later)
  4. Add in beef and cook until no longer pink.
  5. Add sweet potatoes, green chili and 3 cups water. Cook for 10-15 minutes or until tender. (The time sweet potatoes are cooked, the beef will be cooked as well if you get a tender cut of beef)
  6. Do a taste test and check if the water is enough for you. Add a half or another whole beef cube and water, if necessary. Also, it’s time to season your soup with salt and pepper.
  7. Add corn kernels and cook for about 2 minutes.
  8. Turn off the heat and add spinach and put the lid on until the spinach is wilted.
  9. Serve while hot with fish sauce or with freshly squeezed lime/lemon/calamansi.

Note: Depending on your liking, you can control how many beef cubes you’d like or  how many ml water. You can also use beef broth instead of beef cubes and water.

 

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Harissa Spiced Roasted Chicken

Chicken pieces spiced with homemade harissa – spicy, sweet and delicious! This can be marinated ahead of time and roast the next day.

It’s funny how we complain about things without (sometimes) thinking that there are situations crazier than ours. I was just going through my drafts and saw less than 15 drafts to get rid of.  Then I’ve read Angie’s post and she has 61, while Mollie was down to 70 from 170. Wow! I laughed at myself. Now, I need to start getting rid of them. I have trashed some already, not because I don’t like the taste, but because I didn’t like the photo and I cannot take another photo after realizing that. Why not? Well, they’re already gone – swimming inside my tummy!

To get rid of my drafts, I am starting off with this one – Harissa Spiced Roasted Chicken. Super easy recipe, yet so good! You start off my mixing your spices, rub them all over the chicken pieces and add the veggies. Next thing is you roast them. Now, you can relax while waiting or you can muli-task. I’ll take the multi-tasking part! 😀

 

This dish came out a little lemony since I included lemon wedges with the chicken and other veggies while roasting. I am sure you can just squeeze lemon juice – it’s up to you. I used homemade harissa and my tummy was very happy!

I hope I am not that late to this week’s Fiesta Friday #182, co-hosted by Liz @ Spades, Spatulas & Spoons and Jenny @ Jenny Is Baking. Thanks, ladies and Angie!

Harissa Spiced Roasted Chicken

Ingredients:

  • 3 garlic cloves, peeled and crushed
  • 3 tsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Pinch of salt
  • 4 chicken (I used drumsticks and thighs)
  • ½ lemon, sliced in wedges
  • 1 onion, quartered
  • 150g cherry tomatoes, halved

Instructions:

  1. Preheat the oven to 400F.
  2. In a small bowl, add crushed garlic, harissa paste, olive oil and a pinch of salt. Give it a good mix and rub all over the chicken pieces. Place in a baking dish.
  3. Add in sliced onion, tomatoes and lemon wedges, making sure that all seeds have been removed.
  4. Roast for 40-50 minutes or until chicken is cooked through, turning the pan halfway through cooking.

Source recipe: Sainsbury’s Magazine

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Cookie Butter Filled Chocolate Muffins

Chocolate muffins filled with creamy, cheesy cookie butter mixture. For all those chocolate and cookie butter lovers, you’d definitely love every bite! 

So I had plan for the previous weekend. You know I always do. I cannot go on a day without planning what do I have to do for the weekend. When the plan is finalized and entered on my system, nobody should change it. I even cannot change it. Otherwise, there will be a glitch. I had planned to go to to get stuff I’ve been planning to buy. No cooking and I finally get to buy those things – yay! Guess what? Just before that supposed to be a happy day (coz I call grocery day a happy day), friends called and said they will be coming for a visit.

Glitch incoming – I felt it.

So many things going on in my mind like ‘you know you should give me like a week notice’, ‘no food for you tomorrow’…. the mood changed to 180 degrees!

But knowing myself, I couldn’t let them come without anything to offer. And I have this mark on them that I always give them ‘take away’ bag whenever they come to visit. So I checked what can I make them for them to take home.

I remembered that I had cookie butter that’s going to go bad and needed to be used ASAP! And that recipe I pinned has been waiting for a while to be tried. Problem solved and the happy mood came back. I made a batch at night and saved some for the photoshoot the next day. I was waiting for them to leave before I do the photoshoot, but one stayed for a little more time. And that’s it – she found out why I haven’t placed much on their take way bags – coz I saved some take photos. 😀

These chocolate muffins are filled with cookie butter-cream cheese mixture. Every bite is a piece of heaven – chocolatey, creamy from the cookie butter filling. You can also find chocolate chips inside the muffins, so this is such a perfect treat.

Take a cup of tea with you (or should I?) and enjoy these yummy treat at this week’s Fiesta Friday #180. And hey, I am co-hosting with the lovely Tracey @ My Baja Kitchen.

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

 

Cookie Butter Filled Chocolate Muffins

Ingredients:

For the cookie butter filling:

  • 4 oz cream cheese softened
  • ½ cup cookie butter
  • ¼ cup white sugar
  • ½ tsp vanilla extract

For the chocolate muffins:

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips, to be mixed with the batter
  • ¼ cup canola oil
  • ½ cup white sugar
  • ¼ cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/3 cup plain yogurt
  • ½ cup chocolate chips, for topping

Instructions:

  1. Preheat oven to 350F. Prepare 12 muffin cups lined with a paper liner.

For the cookie butter filling:

  1. In a heatproof bowl, add in cream cheese and cookie butter. Microwave for 1 minute with 15 seconds intervals until mixture has softened a bit.
  2. Add in sugar and vanilla extract. Mix and set aside.

For the chocolate muffins:

  1. In a large bowl, mix flour, cocoa powder, baking soda and salt.
  2. In another small bowl, add ½ cup chocolate chips and take about 1tbsp from the dry ingredients and add to the bowl with chocolate chips. Mix to coat. Set aside. (This will keep the chocolate chips to sink at the bottom)
  3. In a bowl or jug, add oil, sugar, and milk.
  4. Add egg, yogurt and vanilla and mix until well incorporated.
  5. Add dry ingredients to the wet ingredients and mix (do not overmix).
  6. Add in chocolate chips coated with dry ingredients and mix again to incorporate.

Baking the muffins:

  1. Using an ice scream scoop or a ¼ cup measuring cup, divide the batter into the prepared muffin pan, noting that you have to fill until halfway only.
  2. Take about 1 tbsp from the cookie butter mixture and add on top chocolate batter.
  3. Cover the cookie batter with the remaining chocolate batter.
  4. Top with the remaining ½ cup chocolate chips.
  5. Bake for 20-25 minutes or until toothpick inserted in the middle comes out with few crumbs, but not wet batter.

Source recipe: Peanut Butter Filled Chocolate Muffins by Sugar Spun Run

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{Whole30} Spicy Ground Beef and Butternut Squash

This dish of ground beef and butternut squash is spiced with nutmeg and cumin – will leave your kitchen smelling so warm and inviting and your tummy full and happy. 

There are times that even if you haven’t tasted the food or the combination of ingredients, you’d instantly thing that it’s weird. That’s what happened when I saw nutmeg and cumin a recipe. I am not a huge fan of cumin, but I am trying use it so I would be used to it. And nutmeg – I only use it for white sauce for pasta. The smell of nutmeg is kinda weird to me when I think of adding it to food. So nutmeg and cumin? Hmm, let me think about that! But you gotta try to see for yourself, right?

If you notice from the amount of serving I have written below, it’s 1-2. That is because I just wanted to try this recipe, especially the combination of cumin and nutmeg. I was doubtful at first, but I know I’d eat anything with butternut squash. I cannot explain how I liked the dish, but it was definitely good! It was a unique combination (at least for me) of everything, but I am happy that I tried it – so perfect for to add up to my collection of Whole30 recipes. And as I expected, I finished the dish in one go!

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Spicy Ground Beef and Butternut Squash

Ingredients:

  • 1 tbsp olive oil
  • ¼ cup onion, chopped
  • 1 tbsp jalapeno, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • ¼ tsp cumin powder
  • Freshly grated nutmeg
  • 250g ground beef
  • 1 cup peeled & chopped butternut squash
  • Parsley or coriander, to garnish*

Instructions

  1. In a pan with medium heat, add in olive oil.
  2. Add onion and jalapeno and cook for about 5 minutes or until onions turn brown.
  3. Add in beef and cook until no longer pink.
  4. Add in powdered spices and mix to incorporate.
  5. Add in butternut squash and put the lid on. Cook until the butternut is cooked (about 8-10 minutes).
  6. Remove the lid and season with salt and pepper. Add in fresh herb.

Source recipe: Spicy Ground Beef and Butternut Squash by My Heart Beets

Notes:

The source recipe calls for fresh sage, but I didn’t have any.

This serves from 1-2. You can double the recipe. 

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Nutella Brownies

These bars of brownies are fudgy and so full of Nutella goodness

New colleague with two adorable girls who absolutely love anything Nutella gave me an excuse to make these super fudgy brownies that’s bursting with Nutella flavor. Unlike other Nutella brownies that I have tasted, this one is packed with so much Nutella love. You can really identify that this is a Nutella brownies. You know what I mean?

The kids loved these so much and they even sent me video of them eating and thanking me. I also gave some away to my cousin’s colleague and said it was really divine as if this was made by a professional. Ha! Also, one of my friends asked me to make this for her kids as she doesn’t know how to bake and she said her kids loved Nutella, too.

See? This is super amazing! If you are a certified Nutella lover, I am sure you’d want to keep the whole pan for yourself.

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Nutella Brownies

Ingredients

  • 1 cup unsalted butter, melted & cooled
  • 1 ¼ cups brown sugar, packed
  • 1 ¼ cups Nutella
  • 2 eggs + 1 egg yolk, room temperature
  • 1 ½ tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
  • Nutella, for topping/swirling, optional

Instructions

  1. Preheat oven to 350F. Prepare a 9×9 baking pan, lined with parchment paper. Set aside.
  2. In a bowl, mix flour, cornstarch, baking powder and salt. Set aside.
  3. In another bowl, mix melted butter and brown sugar. Add in 1 ¼ cups Nutella and mix well. Add eggs and egg yolk on at a time, mixing after each addition. Add in vanilla extract.
  4. Add in dry ingredients to the wet ingredients and mix until well incorporated.
  5. In a separate, medium-sized bowl, whisk together flour, corn starch, baking powder, and salt.
  6. Pour into the prepared baking pan.
  7. Add dollops of Nutella over the batter and use a skewer or toothpick to make a swirl.
  8. Bake for 35 minutes or until a toothpick comes out with few crumbs, but not wet batter.
  9. Cool completely before cutting.

Source recipe: Nutella Brownies by Sugar Spun Run

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{Whole30} Harissa Sweet Potato Fries

A very nice replacement to naughty deep-fried potatoes and this is Whole30 compliant. This has lesser oil, no flour or breadcrumbs for the coating – so this is gluten-free, too. 

I haven’t been getting enough sleep lately. I wake up in the middle of the night and it is very difficult to go back to sleep again. When I get up for work, I thought I just took a nap. Still, I don’t feel that sleepy. It’s like I’ve swallowed a bunch of energizer battery. I am not complaining – I love being hyper. But having that much of energy in the middle of the night is not good!

Do not tell me about drinking chamomile tea. I tried – it didn’t work. I tried again, it didn’t work. I even bought dried chamomile flowers – still didn’t work. Do I have to drink the whole packet of dried flowers? Hmm, I guess my body has too much energy that a cup or two of chamomile tea is not strong enough to calm me down.

I’ve stayed like that for weeks – I wanted to get up and do the laundry at 1am or iron my clothes, or even do this harissa sweet potato fries again… only if I bought a huge bag of sweet potatoes.  I would have enjoyed this all by myself. But with that very lovely smell coming from this – I don’t think so. The neighbors might ring the bell, too. 😀

This sweet potato fries is flavored with harissa and contains less oil. The coating doesn’t include oil except the oil that comes from harissa. I’ve used the harissa I’ve made and it was irresistibly good!

I served this with harissa-tahini sauce and it was crazy good! I have also tried with homemade harissa and wow – also really good! I haven’t tried the store-bought harissa, but I guess it would do just fine. I am sure this would be great with mayonnaise and ketchup, too. 😉

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Harissa Sweet Potato Fries

Ingredients:

  • 1 large sweet potato
  • 4 tsp harissa
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper greased with little olive oil.
  2. Scrub the sweet potatoes and wash thoroughly. Slice into fries and place in a bowl or ziplock bag.
  3. Add in harissa, garlic powder, onion powder, salt and pepper. Mix to coat the sweet potatoes.
  4. Place in the prepared baking pan, making sure to put them in a single layer, not crowded.
  5. Bake for 20-25 minutes or until cooked and tender.
  6. Serve immediately with harissa-tahini sauce, mayonnaise, ketchup or harissa.

Source recipe: Harissa Sweet Potato Fries by Wall Flower Kitchen

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Roasted Eggplant Shakshuka

Shakshuka with smoky roasted eggplant – what more should I say? I bet you know how amazing this one is!

I took a break from the Whole30 program. It happened before Ramadan. It was difficult. Although I paused for a while, I didn’t really lost it – I didn’t go back to my old eating habits. Well, I did eat non-Whole30 compliant foods, but I did not go back to the old me like I would swallow the whole dish of pasta in one go. Just kidding – my tummy can’t hold the whole dish, maybe half. 😀

What made me happy taking a break from Whole30 is I could eat whatever I want – rice, bread, pasta, sweets – yes, anything bad for my body. But hey, I did not overeat. I had self-control and it was great! I did not lose or gain a single pound, so I guess I did great. I am still cheering for myself.

So if you know the Whole30 rules, you know that cheese is a NO. I listed down stuff I wanted to eat when I took a break and one of them is cheese. I eat cheese like that’s the last cheese on earth. The only thing resisting is my migraine. That’s time I need to stop. I love shakshuka with feta cheese! It tastes amazing with lots of crumbled feta on top. I took a break from the program, but I tried balancing stuff. And when I said balancing stuff, I didn’t mean cookie on one hand and cupcake on the other. I mean a Whole30 compliant ingredients with a little healthy-ish on top (and yes, that’s feta cheese)!

I used smoked paprika in this dish coz I love smoked paprika. Did I say that it is my favorite spice powder? The shakshuka came out really nice. I did not eat this with bread – I was happy with lots of crumbled feta cheese. 😀

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Roasted Eggplant Shakshuka

Ingredients:

  • 2 medium eggplants, sliced into 1cm round
  • olive oil, to brush the eggplants
  • 3 garlic cloves, crushed
  • 1/3 parsley, chopped
  • 1/3 coriander, chopped
  • 1 tbsp smoked paprika
  • 3/4 tsp cumin
  • 1 tsp red chili flakes
  • ¼ cup onion, chopped
  • 4 large firm and ripe tomatoes, roughly chopped
  • 1 x 400g can whole peeled tomatoes, pureed in a blender*
  • 1 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • 4 eggs (or more)
  • Coriander, for garnish
  • Crumbled feta cheese, to serve
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix garlic, parsley, coriander, smoked paprika, cumin and dried chili flakes. Set aside.
  3. Brush each sliced eggplant with olive oil.
  4. Roast for 15 minutes on one side, and another 10 minutes on the other side. Remove cooked eggplants from the oven and chop into quarters. Add to the bowl of herbs-spices mixture. Stir to coat.
  5. In a large skillet with medium heat, add olive oil. Add in onion and cook until translucent. Add in chopped tomatoes and cook until soften and juices has been released (about 5 minutes). Add in pureed tomatoes and simmer in a low heat for about 5 minutes. Add the eggplant mixture and stir to combine. Simmer again for 5 minutes. Add brown sugar, lemon juice and vinegar. Mix thoroughly.
  6. Make about 4 indents (you can make more if you want to add more than 4 eggs) and crack an egg in each indent. Put on a lid and cook until eggs are set according to your preference.
  7. Season the eggs with salt and pepper. Garnish with chopped coriander and crumbled feta cheese.
  8. Serve with crusty bread, if desired.

Source recipe: Roasted Eggplant Shakshuka by The Brick Kitchen

Note: You can also use pureed tomatoes. It’s just that whole peeled tomatoes was the only one I had. 

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