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1/ Vegetable ragout with quinoa

Quinoa, water to cook (2Q.)

Chakchouka salad

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.



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