This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.

1 TBSP olive oil
1 large onion, diced
1/2 cup sliced fresh mushrooms
Salt and pepper to taste
1 cup diced red bell pepper
1 jalapeno pepper, seeded and sliced
1 TBSP C&C Shakshuka Spice
1 (540 ml) can crushed tomatoes
1/2 cup water, or more as needed
6 large eggs
2 TBSP crumbled feta cheese
3 TBSP fresh parsley chopped

Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Season with salt and pepper. Cook and stir until onions are translucent, approximately 5 minutes. Stir in bell and jalapeno peppers. Cook and stir until peppers begin to soften up, 5 more minutes. Add C&C Shakshuka Spice cook another minute then pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.

When sauce has reached the desired consistency, check seasoning and make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Cover and cook until eggs are to your desired doneness.

Top with feta cheese and fresh parsley.


Smoked Paprika Garlic Chicken

Smoked Paprika Garlic Chicken
3 TBSP yogurt
2 TBSP garlic, minced
2 TBSP C&C Smoked Paprika
1 TBSP olive oil
Your favourite hot sauce to taste
12 chicken drumsticks
Salt and pepper to taste.

Mix together yogurt, garlic, C&C Smoked Paprika, olive oil and a few dashes of your favourite hot sauce if desired. Pour mixture over chicken drumsticks, cover and refrigerate 3-5 hours.

Remove from marinate, pat dry, season to taste with salt and pepper. Place in a 9×13 baking dish and cook at 425F for 40 minutes until cooked to an internal temperature of 165F. Alternatively, drumsticks can also be BBQ until cooked through.

Greek Style Cannellini and Vegetables

Greek Style Cannellini and Vegetables

2 cloves minced garlic
1 1/2 cup onion, chopped
2 TBSP olive oil
2 cups carrots, diced
1 red bell pepper, chopped
1 cup orzo, cooked to package directions
1 zucchini, diced
1 TBSP C&C Greek Dressing Blend
2 cups (one 16 oz can) Cannellini (white kidney) beans, drained and rinsed
2 cups Italian style stewed tomatoes
Salt and pepper to taste
Red wine vinegar

Saute onion and garlic in olive oil over medium heat in a large skillet. Add carrot and bell pepper and cook about 10 minutes. Add zucchini, C&C Greek Dressing Blend, cook 2 minutes. Gently stir in beans and stewed tomatoes. Simmer for approximately 5 minutes, stirring occasionally.

When vegetables are tender, stir in orzo. Season to taste with salt and pepper and a splash of red wine vinegar.

Porcini Mushroom Pasta

Porcini Mushroom Pasta

3 TBSP dried crumbled porcini mushrooms
1 1/2 cup boiling water
1/2 cup diced onions
1 TBSP olive oil
2 cups sliced fresh mushrooms
1 TBSP C&C Mushroom Herb Blend
Salt and pepper to taste
1 TBSP white flour
2/3 cup dry red wine
1 TBSP soy sauce
1/2 lbs pasta cooked to package directions

In a pot or heat proof bowl, cover porcini mushrooms with boiling water. Cover and set aside.

Saute onions until translucent – about 10 minutes over medium heat. Add C&C Mushroom Herb Blend , fresh mushrooms and season with salt. While cooking, drain the porcinis, but save the liquid. Rinse to remove any grit. Strain reserved liquid through a coffee filter or cheese cloth.

When the fresh mushrooms soften, add porcini. Stir in the flour, then strained porcini liquid, wine and soy sauce. Simmer on medium-high until sauce thickens, stirring constantly. Season to taste. Serve over cooked pasta.

Tunisian Vegetable Stew

Tunisian Vegetable Stew

1 1/2 cup thinly sliced onion
2 TBSP olive oil
3 cups thinly sliced cabbage
Salt to taste
1 bell pepper, cut in strips
1 TBSP C&C Tunisian Blend
1 (28 oz) can undrained diced tomatoes
1 (16 oz) can chick peas, rinsed and drained
1/3 cup raisins
1 TBSP fresh lemon juice
Toasted slivered almonds for garnish* Optional

In a large skillet, sauté the onion in the oil until softened about 5 minutes. Add cabbage and sauté another 5 minutes. Stir occasionally. Add the bell pepper, salt and C&C Tunisian Blend and cook another minute.

Stir in tomatoes, chick peas and raisins and simmer covered for 15 minutes until the vegetables are tender. Add lemon juice, season to taste and serve with almonds if desired.

Vindaloo Sweet Potato Coconut Soup

Vindaloo Sweet Potato Coconut Soup

1 1/2 lbs sweet potatoes (approximately 3 large)
1 TBSP vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 TBSP C&C Vindaloo Curry Powder
1 can coconut milk
3 cups vegetable broth
3 1/2 TBSP lemon juice
1 tsp sea salt
1 TBSP toasted sesame oil
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.

Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes.Stir in C&C Vindaloo Curry Powder and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.

Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Sweet Potato Casserole

Sweet Potato Casserole

5 sweet potatoes
1/4 tsp salt
1/2 cup butter – split
2 eggs
1 tsp vanilla extract
1/2 tsp C&C Ice Cream Spice
3 TBSP all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, C&C Ice Cream Spice, and sugar. Transfer to the prepared baking dish.

In a medium bowl, combine the remaining 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course, clumping sand. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.