With continuous ripening of tomatoes, I have to use them more to keep up, before transforming the excess to conserve. Other than using in lunch and dinner, also thought of serving in breakfast as Shakshuka, with my twists.
First I cut tomatoes into halves and bake for 10 minutes at 180˚C, much faster to use in meals and skin slips off easily.
-Baked Shakshuka with potato
Much easier than the cook on stove version, this one I prepared the small baking dishes with tomatoes, cooked potatoes and seasoning. The next morning crack an egg into each and bake with lid on, at 190˚C for 20 minutes, straight from the fridge and no preheating of oven.
Serve with a drizzle of basil oil on top.
-Shakshuka cross over with Chinese Tomato scramble egg
Cook the typical childhood dish of tomato scramble egg as you like, using the half cooked skinless tomatoes, season generously with paprika, turmeric, curry powder, salt. Add whisked eggs into the mixture and serve when set. Place lumps of fresh cheese and drizzle basil oil on top.
Fresh cheese is made from milk a dairy farmer friend brought to my house in her visit. Noticing it is too much to use up in time, decided to turn into fresh cheese, set with rennet, following instructions on rennet bottle.
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