Quick breakfast

Easiest breakfast that got whipped up out of nothing. I love days like this!

I was going to do a fried egg, but then I saw a tomato from the corner of my eye and I had some homemade pizza sauce in the fridge so I added about 2-3 tbsp of tomato sauce in the pan and began washing the tomato and draining it in the strainer. One of my biggest pet peeves in this world is tomato peel, or maybe it's a phobia because no matter how tiny it is ground up I am pretty sure I'll choke on it.

My kettle just finished boiling so I poured the water over the tomato in the strainer and then began peeling it, peel came off so easily! No blanching necessary.

It was a super ripe tomato so I chopped it up and added it to the skillet.

I couldn't stop there, what about some green pepper!

A few slices of green pepper went in. Cut off a chunk of red onion and thinly sliced that.

Crushed a large garlic clove and threw it in. Sliced up a thick chunk of ginger and nestled it between the tomatoes (can be removed later)

At this point I thought why not spice it up?

A dash of cinnamon, turmeric, black pepper, ground coriander, cumin, paprika, crushed chilli.

Once this simmered and almost dried up I created a nest in the middle of the skillet by pushing the vegetables to the side and then cracked some eggs in the middle. Covered and cook to desired doneness.

Season with salt and a little sprinkling of pepper on the eggs and good to go!
Serve with flat bread and some fresh cilantro (I love cilantro!) and a nice big cup of moroccan mint tea.

Moroccan beet salad

Moroccan Beet Salad

Why haven't I made this before?!!
It's such a delicious and EASY salad...  I read up on a few different recipes, most mention boiling the beets but I like to roast mine so here's my take on it.

Two beets went into this salad but I would do three (or more!) next time because it's yummy and usually the beets are sold in a threes here. 

To roast beets simply cut off stalks and stems, wash and wrap in a foil then place in a baking dish and bake for about 90 minutes on 400 F. 

The skins will be very easy to remove using the back of a knife, scraping in a downwards motion and the skin will come off almost like a jacket but make sure they cool so you don't burn your hands. 

Now to prep the dressing, in a bowl add the following ingredients to taste: 

- A squeeze of lemon

- A dash of white vinegar

- Olive oil 

- Salt

- Black pepper

- Ground cumin (just a small pinch)

- A dash of cinnamon (optional) 

Also chop some onion, red or white, I like red and sliced them thinly. 

Finely chop some italian parsley as well. 

When the beets are easy to handle slice them like an orange in segments or in rings, or even cubes, whatever you prefer. 

Toss the beets and onion into the prepared dressing and sprinkle with parsley. 

Enjoy! :)