Today is a special day…
Greg and I have both got a day off from work! It’s also our first day off since going back to work after the festive period (I know I know, it hasn’t been that long!) – but the reason we have this day booked off, is to travel back to Leicester to visit family, friends and attend Greg’s private view for his latest exhibition.
We are truly lucky. To celebrate such an occasion, even though it may not seem like an occasion to some, we’re starting the day off well. We woke up when natural light was coming in (very rare for a weekday right now, isn’t it?), took a few pictures of the wonderful view we have from our top floor flat and even did some yoga to set up for the long drive later.
But of course, we made sure to sit down to a real breakfast, that took time to make and enjoy eating.
The dish I prepared is an all time classic to have when you want something big, something with eggs, something that has a kick to it and can be scooped up with many slices of toast slathered in butter. It’s my take on Mexican eggs (Huevos Rancheros) and I encourage you to give it a go when you want a slow and easy start to the morning…
Recipe (serves 2):
- Olive oil
- 2 garlic cloves, chopped
- 2 pinches of cumin seeds
- 2 spring onions, sliced and seperate the white and green ends
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground red chilli
- 40g tinned chopped tomatoes
- 1 tsp tomato puree
- 4 sprigs of fresh thyme, removed from their stems
- Splash of tobasco and drizzle of sriracha
- 3 – 4 eggs (on preference to how many you’ll eat!)
- Salt and pepper
Heat up enough olive oil to cover the bottom of a heavy based pan (that has a lid for it) or in a tagine, as I use most the time nowadays. Add the garlic and cumin seeds for 30 seconds then add in the white part of the chopped spring onions. Cook on a low heat for 5mins till the spring onions soften, then add the ground spices for 30 seconds and follow with the chopped tomatoes, puree and thyme.
Add a bit of water, stir the mix, cover and simmer for 20mins, stirring 10mins in and checking if it needs any more water to prevent it from sticking at the bottom. After 20mins it should be a bit sweeter and glistening with the oil having risen to the top.
Add the tobasco, sriracha and season generously. You can add a bit more water and let it simmer for longer if it’s still a bit sour, otherwise gently make a little hole in part of the sauce and crack an egg into it, doing the same for the other eggs you use. Cover again and simmer for a further 5mins, or till the whites have formed.
Switch off the heat, sprinkle the green part of the spring onion over and serve with very heavily buttered toast, some juice and get ready to start your day, the right way 🙂