Budget Semolina, Carrot and Onion Skillet Cake with Warm Yogurt Paprika Sauce

Instructions

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   1. In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the onion, half of the garlic, 1/2 teaspoon of salt, and a pinch of black pepper. Cook for 6 to 8 minutes, stirring, until the onion is soft and lightly golden.

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   2. Add the grated carrot to the onion and cook for 3 more minutes. Stir in 1/2 teaspoon of sweet paprika and the dried oregano. Mix well and remove from the heat.

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   3. In a large bowl, combine the wheat semolina with the warm water. Let it rest for 5 minutes so it can absorb the liquid.

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   4. Add the beaten eggs, grated cheese, the onion-carrot mixture, the remaining salt, and the remaining black pepper to the semolina. Mix until you have a thick, even batter.

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   5. Heat the remaining tablespoon of vegetable oil in a 24 cm / 9.5 inch oven-safe nonstick skillet. Pour in the mixture and level the top with a spoon.

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   6. Cook over low heat for 8 minutes until the base is set. Then transfer the skillet to a preheated oven at 392 °F / 200 °C and bake for 10 to 12 minutes, until the surface is golden and the center is cooked through.

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   7. Meanwhile, make the sauce: in a small saucepan or skillet, combine the plain yogurt, the remaining garlic, the remaining sweet paprika, and 1 tablespoon of parsley. Warm over very low heat for 1 to 2 minutes, without letting it boil, just until warmed through.

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   8. Remove the cake from the oven and let it rest for 3 minutes. Unmold or serve directly from the skillet. Finish with the warm yogurt sauce and the remaining parsley on top.

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   9. Cut into 4 portions and serve hot or warm.