Catalyst’s decided to get better at cooking, so we asked Bethan Wainman to help us. Here’s her first entry in a series of recipe columns for a cheap student feed.
by Bethan Wainman
Capsicum and egg tagine – serves 2
This recipe is inspired by the Moroccan egg tagine called ‘Shakshouka’. I cheated a little by using curry powder instead of individual spices but it still tastes just as good. I usually make this for brunch but it’s excellent for dinner too. Eat with a slice of toast.
I picked up the green capsicums at a supermarket for $0.99c a bag. Only about a third of the bag was used for this recipe. Instead of green capsicum, you can use red, yellow or a combination of all of them