Serves 2

Preparation time : 10 minutes

Cooking time : 10 minutes

Ingredients:

1. 2 tomatoes, blanched and coarsely chopped
2. 1 clove of garlic, minced
3. 1/2 red or green bell pepper, finely chopped
4. 1 small onion, slivered
5. 1 jalapeno or 4-5 bottled jalapeno slices, finely chopped
6. 1/4 tsp cumin
7. 2 eggs
8. 1 tsp olive oil
9. salt and pepper to taste
10. 1 tsp za’atar
11. 1 tsp sumac
12. fresh parsley, coarsely chopped

Directions:

Heat olive oil in a pan, add onions and bell peppers, salt, cumin and pepper, cook until soft. Next add jalapenos and tomatoes. Cook until it forms into a thick sauce. At this point you could add 1/4 cup of water to help your sauce cook better. Crack eggs into the tomato sauce, cover and cook. Once the eggs look like they are soft set  garnish with za’atar, sumac and parsley. You could also wait for the eggs to fully cook  if you don’t like the half cooked yolk.  It will not make any difference to the taste. Serve hot with pita bread.

Preparation time 15 minutes

Cooking time 10 minutes

Ingredients:

1. 2 cups whole black olives, drained
2. 1 red or yellow bell pepper
3. 2 cloves of garlic
4. 1 tsp coriander powder
5. 1 tsp cumin powder
6. 2 dried red chilies
7. 1 tbsp olive oil
8. salt and pepper to taste

Directions:

In a blender blend all the ingredients except olives until smooth. In a bowl add  the olives and add the mixture on it. Mix well. Chill for 4 -6 hours. Serve at room temperature.

Preparation time 20 minutes

Cooking time 20 minutes

Ingredients
4 cups mixed vegetables like zucchini, broccoli, spring onions,bell peppers, mushrooms, tomatoes,baby corn,chopped into bite-sized pieces
4-6 cloves of garlic, minced
1/2 cup balck pitted , drained
1 cup caramelised onions, either from a jar or freshly made
2 tbsp capers, drained
2 tsp ground cumin
2 tsp ground fresh ginger
2 cups red wine
1 tsp green chillies, ground
1 tsp olive oil
salt to taste
pepper to taste
1/2 cup fresh coriander
1/3 cup pomegranate

Directions
In a skillet heat olive oil and add garlic and ginger. Saute for a few seconds. Add all the vegetables and saute for a few more minutes. Next add capers, olives, chillies, salt and pepper. Then add wine and cover the skillet and let the vegetables cook well. Once the vegetables are tender yet slightly crisp. Transfer in serving bowl and garnish with coriander and pomegranate. Serve hot with couscous