Cupboard cooking

Eggs in tomato sauce with couscous and cucumber raita

Eggs in tomato sauce with couscous and cucumber raita

It’s one of those days; you forgot to buy the meat, your herbs have lost their touch in a sun drenched window sill and you don’t really feel like cooking. This is a perfect recipe for those moments. It’s easy to make and it’s most likely that you have all the ingredients in the house.

Serves 2

Ingredients

For the couscous
150 gr. Couscous
250 ml. Vegetable stock

For the raita
1/2 Cucumber
1/2 Apple (sweet or sour to your own taste)
100 ml. Yogurt (see suggestions below the recipe for lactose free options)
1 tsp Mustard
1 tsp Dill
Pinch of salt and chili pepper

For the eggs in sauce
1 Courgette
1/2  Paprika
1 Onion
1 can of chopped Tomatoes (400 gr.)
1 tsp Paprika powder
Pinch of salt and chili pepper
2 Eggs

Preparation

– Bring the stock to a boil, then turn off the heat. Add the couscous and stir well. Put the lid back on the pan and and leave for 5 min.
Preparation of the couscous may vary per brand, so always check package instructions for the amount of water/ stock you’ll need to add to get the best result. 

– Mix the yogurt with the mustard, dill and season to taste with salt and chili pepper.
– Wash the cucumber and remove the seeds (and peel it if you wish). Do the same with the apple. Grate them roughly. Squeeze out most of the liquid and put in the bowl with the yogurt. Mix well.

– Chop the onion, courgette and paprika finely. Saute the onion in a bit of butter or oil. Add the paprika and courgette and bake for a few minutes. Add the can of tomatoes and season with the paprika powder, salt and chili pepper. Leave it to simmer for 10 minutes.
– Break the 2 eggs in the pan on top of the tomato sauce and put a lid on the pan. Leave on a low heat for 5 min. until the eggs are done.

Serve the eggs in tomato sauce with the couscous and raita.

Suggestions

To make it lactose free: replace the yogurt for a lactose free version (soy for instance). Or make a vinaigrette: mix 1 tbsp of vinegar, 3 tbsp olive oil, 1 tsp of mustard and a pinch of salt and pepper. Stir that through the apple and cucumber.

To add a bit more flavour: add fresh herbs to the couscous as well as the sauce. Parsley, coriander and mint would do well in this dish. Also, tomato puree, Worcestershire sauce or red wine would be a good extra.

For a veggie twist: use 1,5 paprika (red and yellow) and some fresh cherry tomatoes instead of the courgette.

 

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