The cookbook world has been inundated with healthy and diet cookbooks. As a nation, this can be translated to that we must be on a quest to either lose weight or became healthier happier people. I love how other nations on the continent in-cooperate their healthy eating so naturally and is part of their every day diet. The Ultimate Mediterranean Diet Cookbook by Amy Riolo shares recipes, diet and lifestyle secrets from countries that border the Mediterranean sea. There is a thorough introduction and a diet pyramid on how to enjoy the Mediterranean diet starting by being physically active and enjoying meals at the bottom with meat being advised to eating less. The benefits of a Mediterranean diet includes: longevity, reduced inflammation and improved mental capacity. I liked flicking through the recipes here and there are still many recipes for inspiration, either for a quick snack, a healthy breakfast and light yet sumptuous suppers.
The chapters in this book include:
- Benefits of the Mediterranean diet.
- Plant-Based Foods (a comprehensive chapter covering grains, fruits and vegetables), stand out recipes include Mediterranean - Style Corn Bread, North African Spice-Dusted Sweet Potatoes, Arabia Rice and Lamb Skillet and Spanish Dried Fruit, Nut and Cheese Plate.
- Fish and Seafood, recipes to try include Italian Halibut with Grapes and Olive Oil, Sicilian Swordfish Bundles and Trout Cooked in Parchment.
- Dairy: Farm-Fresh Flavours, recipes to try Cypriot, Watermelon and Basil Kabos, Turkish Yoghurt, Garlic and Dill Sauce and Spiced Greek Yoghurt with Apricots.
- Poultry and Eggs, recipes to try include Calabrian Chicken, Pepper, Tomato and Potato Stew, Jereusalem-Style Chicken with Rice, Golden Raisins and Pie Nuts and Israeli Shakshouka-Style Eggs.
- Meat and Sweets: Mediterranean indulgences, stand out recipes include Middle Eastern Lamb and Okra Stew, Corsican-Style Garlic-Laced Beef Stew and Sweet Carrot and Cardamom Torte.
The recipe that I chose to share is Israeli Shakshouka-Style Egg, perfect as a hearty breakfast or a light lunch or dinner. I served this for dinner with warmed pitta bread and not only did this dish tasted incredibly awesome, it was nutritious and good for me.
|Israeli Shakshouka-Style Eggs.|
|Israeli Shakshouka-Style Eggs.|
Recipe for Israeli Shakshouka Style Eggs
Described as the Tunisian, Algerian, Moroccan and Libyan origin and extremely popular in Israel.
2 tbsp extra-virgin olive oil.
2 tbsp harrisa sauce (I use paste).
2tbsp tomato paste.
2 large red peppers, trimmed, seeded and cut into small pieces.
3 cups chopped ripe tomatoes.
6 large eggs.
1/2 cup of plain Greek yoghurt.
4 pieces whole wheat pitta.
Heat the olive oil in a large skillet over a medium heat. Add the harrisa, tomato paste, paprika, onion and peppers. Stir well to combine and allow to cook until peppers are tender 5 to 7 minutes. Add the tomatoes, stir and increase heat to high. When the mixture begins to boil reduce heat to low and simmer until sauce thickens, about 10 minutes. Taste and adjust seasoning.
Make 6 wells in the sauce. Break the eggs into the wells. Using a fork gently swirl the egg whites into the sauce. Simmer uncovered until the egg whites are set but the egg yolks are not hard, 6 to 8 minutes. Remove from the heat and allow to set for a few minutes before serving. Serve with yoghurt, labenh and hot pitta bread.
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