1/ Vegetable ragout with quinoa
Quinoa, water to cook (2Q.)
Olive oil, garlic, salt and pepper
Heat a medium sized pot. Add quinoa and cook, stirring for a few minutes until dry. Add the chakchouka garlic the water, bring to a boil, add salt and pepper to taste, reduce heat and cover. Cook until water is absorbed
2/ chakchouka Appetizer
1 jar of Chakcouka
2tbs olive oil, garlic, salt &pepper to taste, 2eggs, parsley
Put a skillet on a medium heat with the olive oil, pour the chakchouka, add 4 tbs of water, crushed garlic salt&pepper and stir until warmed up. Still on medium heat break the eggs and cook 2-3 minutes until the whites are set. Serve and sprinkle with parsley.