Shasushka

Shasushka

1 large red or yellow capsicum (bell pepper), chopped
1 large onion, chopped
2 tsp crushed garlic
1 can chopped tomato
1 - 2 Tbsp tandoori paste
salt and pepper to taste
4 eggs

Saute capsicum, onion and garlic in a little oil a large frying pan.  I use olive oil and then use a low heat.  Stir in tandoori paste when onions are nice and soft, but not brown, and add tomatoes Taste and adjust seasoning.  Simmer for about five minutes to thicken and meld flavours.  Form four indentations and drop in four eggs.  Cover and cook until eggs are cooked to your liking.  This keeps in the fridge and heats up surprisingly well.

Italian style meatloaf

Italian Style freeform meatloaf

1Kg  (2lbs) minced (ground) Beef
1 Onion, finely chopped
1 cup finely grated zucchini    
I cup finely grated carrot     
1 Tbsp crushed Garlic 
 2 eggs, beaten    
1/2 cup breadcrumbs or oats 
1 tsp dried Italian herbs
1 tsp lemon pepper seasoning 
200g (4oz) feta cheese, crumbled - optional   
3 Tbsp tomato paste    
1/4 cup red wine

Place all ingredients except the meat and eggs in a large bowl and mix gently but thoroughly together.  Add extra salt and pepper if needed.  Add eggs and meat and mix again.  Form into an oblong shape and place on a baking paper lined cookie sheet.  Bake at 180*C 350*F for about 1 1/2 hrs.  I always roast some vegetables at the same time to serve alongside, and make full use of the oven.  Roasted mushroom, carrots, and potatoes are nice.