Over the year of 2014, I became obsessed with breakfast. Is it weird to plan your breakfast in your head for the next morning, AS you get into bed? (And we’re talking about weekdays here). Last year I shared my favourite breakfast smoothie, chia seed pudding, overnight oats, and 2 ingredient pancakes. And this is my favourite weekend breakfast. Not the kind where you wake up with regrets and a hangover, and crave bacon and ALL OF THE CARBS. But the kind where you wake up gently at a reasonable time, roll out of bed, into the kitchen, and turn on the radio as you get chopping away in your pjs.
One of the best things is that the sauce can also be prepared beforehand and stored in the fridge for a few days. Perfect for a load of friends coming to stay as this is a great meal for feeding the crowds, you just need to increase quantities and add more eggs when it comes to serving up.
Most of these ingredients might be in your cupboard already. It’s great because you can chuck almost anything in. Leave out the feta if you like, or add chorizo. If you’re feeling like a light brekkie then eat on it’s own, or add a hunk of crusty bread to mop up the sauce. I used good ol’ Yotam‘s recipe as a base but changed a few things (like adding cheese, of course). Here’s roughly what you might use for two – three portions depending on how hungry you are:
– half teaspoon cumin seeds
– 1 onion
– 1 garlic clove, crushed
– a glug of olive oil
– 1 red or yellow pepper, cut into strips
– 1 tin of tomatoes or a few fresh ones, chopped
– 1 teaspoons muscovado sugar
– 1 tablespoon chopped coriander
– 3 thyme sprigs, leaves picked and chopped
– pinch of cayenne pepper
– optional chilli flakes/ chopped fresh chilli to taste
– 1 large handful of spinach
– 2 – 4 eggs
– salt and black pepper
– Small handful of feta
Dry roast the cumin seeds in a large pan over a high heat for two minutes. Add the oil and onions and saute for 5 minutes on a more gentle heat. Add the peppers, sugar, and herbs and continue cooking on a higher heat for 5 – 10 minutes. Add the tomatoes, saffron, cayenne, salt, pepper and optional chilli. (I accidentally chucked in half a pot of chilli flakes so be careful at this stage!) Reduce heat and simmer for about 10 minutes and add water if it dries out.
At this point you can then pop it into a mason jar or similar (I got my gorgeous vintage French storage jar from The Other Duckling) and put in the fridge for another day, orrrr serve it right now (the better option).
You can either pop the eggs into your frying pan by making little holes in the sauce, cook them gently on the stove with a lid, then serve up as a big dish. Or if you have cute individual serving dishes – even better. My vintage falcon dishes are also from here. I baked mine in the oven for 10 – 15 minutes, or when the egg white is no longer see-through.
Add some chopped coriander on top, some fancy salt flakes, and some feta. I could eat this for breakfast, lunch, and supper… and I sometimes do.
This is not a sponsored post but these products were sent to me to review. All opinions are my own.