That looks so delicious and vibrant. Another idea for you is to turn it into instant "Shakshuka", by cracking as many eggs into it as you want for those sharing it, once you get your sauce to the consistency that you like. Gently poach the eggs, till the desired consistency. You can then just eat as is or with some evil crusty (sour dough) bread. 😄😄 Thanks for sharing.
+Klara K oh that sounds so good it should be illegal LOL. What a great idea for breakfast on the rare off chance there are left overs. Camp oven?!!!! Even as a dip when served just warm or at room temperature. I couldn't believe how tasty this was, didn't go all mushy and the veges actually keep their colour and texture. I made it 3 times in one week. Thanks for the great recipe suggestions and for watching.;-))
+marie Savino thanks Marie, love your Bruschetta idea. We normally have it with home made pasta, my favourite is the thick egg pasta that I make from cutting lasagne sheets about 3cm wide with plenty of crusty bread to soak up the sauce. Very high carb but really great winter comfort food. Thanks for the feedback, sharing another way to serve this yummy meal and for watching.;-))
That looks so delicious and vibrant. Another idea for you is to turn it into instant "Shakshuka", by cracking as many eggs into it as you want for those sharing it, once you get your sauce to the consistency that you like. Gently poach the eggs, till the desired consistency. You can then just eat as is or with some evil crusty (sour dough) bread. 😄😄 Thanks for sharing.
+Klara K oh that sounds so good it should be illegal LOL. What a great idea for breakfast on the rare off chance there are left overs. Camp oven?!!!! Even as a dip when served just warm or at room temperature. I couldn't believe how tasty this was, didn't go all mushy and the veges actually keep their colour and texture. I made it 3 times in one week. Thanks for the great recipe suggestions and for watching.;-))
Yum!I actually love ratatoouille. on bruschetta. Lovely!
+marie Savino thanks Marie, love your Bruschetta idea. We normally have it with home made pasta, my favourite is the thick egg pasta that I make from cutting lasagne sheets about 3cm wide with plenty of crusty bread to soak up the sauce. Very high carb but really great winter comfort food. Thanks for the feedback, sharing another way to serve this yummy meal and for watching.;-))