[Cook] Shakshouka

When I first encountered a Shakshouka recipe, it piqued my interest. What an interesting dish that I have never heard of. It looks yummy and simple enough. So from the green version I first encountered combined with this Eggs in Hell recipe, I came up with my version of Shakshouka. Though it is classically cooked entirely on the stove, I'm going for the baked version.

The end result was a delicious, spicy dish. The sauce was spicy and flavorful, with a strong cumin aroma. I think could use a little bit more tomato. The spinach and mushrooms served as the core of the dish with the jalapeno and cheese providing extra awesome flavors. Eggs were sad, it seems baking eggs creates some kind of plastic like layer on the top. The eggs look nice outside but inside they were already over cooked. I had expected it to be runny. Maybe if I had not gone the bake way, the eggs would have come out much better.


INGREDIENTS

Onion	2
Garlic	3 tsp
Jalapeno	3
Tomato puree	2 tbsp
Paprika	1 tbsp
Cayenne	0.5 tsp
Cumin	1 tbsp
Parmesan	0.5 cup
Spinach	100g
White Button Mushroom	200g
Eggs	3

STEPS

In cast iron skillet, saute onion until soft. Add in garlic and fry till brown.
Preheat oven to 175 degrees Celsius.
Add jalapeno, mushrooms, cumin, paprika and cayenne powders and fry till fragrant. Constantly stir.
Add Tomato puree and a cup of hot water (stock if any)
Add in spinach. Reduce and season till the desired consistency and taste.
Remove skillet from stove, sprinkle Parmesan and crack in eggs.
Pop skillet into oven and bake till eggs reach desired doneness. 
* I did for about 10mins which is overcooked. Probably 6 or 7 mins would have been enough.

[Cook] Roast Chicken with Brussel Sprouts

A fairly simple way to cook a delicious chicken dish.

INGREDIENTS

Whole Chicken Leg	4 pieces
Lemon	0.5
Dried Rosemary	handful
Sea salt	as you like
Olive oil	as needed
Brussel Sprouts	200g

STEPS
- Marinade chicken with olive oil, dried rosemary, salt and pepper. Squeeze in half a lemon. Leave for a few hours.
- Remove from marinade. Pat dry with paper towel to get crispy skin.
- Heat olive oil in cast iron pan, put chicken legs skin side down for 5 mins.
- Preheat oven to 220 Celsius.
- Move entire pan from stove into oven.
- Cook for approx 40 mins (depends on chicken leg size).
* One way to test chicken is cooked, poke thickest part of chicken, if juices run clear it is done.
- Move chicken legs out on a plate to rest.
- For some gravy, put pan back on stove with low heat, scrape off all the wonderful bits stuck on the pan. Add chicken stock and corn flour to thicken. Season as needed.

I have also added brussel sprouts. What an interesting looking vege, it is my 1st time encountering it.
Kinda look like tiny cabbages. Tastes phenomenal.
These are optional.
Cooking time for these are about 20-25 mins.
- In a bowl add olive oil, salt and pepper. Using hands mix together with brussel sprouts and ensure each one is well coated.
- After chicken has been cooking for 20 mins, toss in brussel sprouts into pan.

Overall a very nice dish, the brussel sprouts were very awesome.
Crunchy on the outside and melt in your mouth insides.

*** These are cooking notes/experiments and are not perfect recipes.