Shakshuka breakfast recipe

 From Nutrition by Kylie https://nutritionbykylie.substack.com/p/5-minute-high-fiber-breakfast-shakshuka

Single-Serve High-Fiber Shakshuka (with Marinara + Cannellini Beans) Recipe

Ingredients (1 serving)

• 3/4-1 cup leftover marinara sauce

• 1/2 tsp ground cumin

• 1 tsp paprika (smoked or regular)

• 1/2 cup canned cannellini beans, drained and rinsed

• 2 eggs

• 1–2 tbsp Parmesan, finely grated

• Chopped parsley, for topping

• Toasted bread, for dipping

• Optional: splash of water to thin sauce, pinch of salt/pepper, red pepper flakes

Directions

1. Warm the sauce: Add the marinara to a small skillet over medium heat. Once it starts to gently bubble, stir in the cumin and paprika.

2. Add beans: Stir in the cannellini beans and simmer 1–2 minutes to warm through. If the sauce feels too thick, add a splash of water.

3. Add eggs: Use a spoon to make two little wells in the sauce. Crack an egg into each well.

4. Cover + cook: Cover with a lid and cook for 3–6 minutes, depending on how runny you like the yolks (start checking around 3 minutes).

5. Finish: Remove from heat. Grate Parmesan over the top and sprinkle with parsley.

6. Serve: Eat straight from the skillet with toasted bread for dipping.

Soph’s tofu chunks

 From part of a recipe from @sophsplantkitchen on Instagram

https://www.instagram.com/sophsplantkitchen?igsh=cGtpMWxhcTFsd2tr

Ingredients: 

Block of extra firm tofu

1-2 Tablespoons cornstarch

Olive oil for frying

Marinade ingredients:

2 Tablespoons olive oil 

2 tsp nutritional yeast 

1/2 tsp turmeric 

1/2 tsp curry powder 

1/2 tsp garlic powder 

1/2 tsp salt

1 tablespoon lime juice

Method

1. Preheat oven to 425 degrees and move rack to the top shelf. 
2. Prepare marinade by mixing all ingredients in a small bowl. Add more olive oil if a runnier consistency is desired.
3. Tear tofu into rough chunks and toss in cornstarch to coat. Fry in oil on medium high heat until golden and crispy, then spread on a baking sheet.
4. Pour marinade over tofu chunks and bake on top rack for 15 minutes.

Sage sausage pasta

 

https://www.theburntbuttertable.com/best-creamy-sausage-pasta-recipe/

Ingredients

• 200 grams dried pasta see notes
• 2 tablespoons butter divided
• ½ large yellow or brown onion cut into thin slices
• 1 lb roll of sage sausage or 220 grams sausages about 3 sausages casings removed and meat squeezed out (I use pork and fennel)
• ¾ cup cream or half n half
• ½ teaspoon black pepper
• 50 grams parmesan finely grated
• 1 tablespoon fresh lemon juice
• Lemon zest and extra parmesan to serve (I left out)

Instructions

• Cook your pasta in a large pot of well salted water according to package instructions (I undercook dried pasta by a minute so it can bubble away in the sauce at the end and not overcook).
• In a large skillet melt 1 tablespoon of butter over medium heat and gently fry the onions for 5 - 6 minutes, adding a pinch of salt half way through. Cook until soft and glassy. You don't want lots of colour on them so lower the heat if you need and keep moving round.
• Set them aside on a plate.
• Melt the remaining 1 tablespoon of butter over a medium-high heat and when sizzling add the sausage meat. Break up with a wooden spoon but don't move around too much as you want some nice colour on it. 
• Cook for 3 - 4 minutes until cooked through.
• Add the sage and fennel seeds if using and cook for a 30 seconds - 1 minute.
• Lower the heat, push the meat to one side of the pan and add the cream, you only want a very gentle simmer, it shouldn't ever be boiling. 
• Don't worry if the cream looks a bit dodgy with the butter and sausage fat at top, it will come together once you whisk the cheese in.
• Add the parmesan to the cream, in a two separate lots, letting it melt into the cream before adding the next lot. I like to use a whisk.
• Add the black pepper and lemon juice and mix quickly with a whisk.
• Add your cooked pasta straight into the sauce along with the onions, toss well and let it all bubble away gently for a minute or two.
• Taste for seasoning and add a pinch or two of sea salt if it needs it.
• Add a splash of pasta water to loosen if you need.
• Serve with extra parmesan and lemon zest on top if desired