The good
thing about following food blogs, reading cookery books and watching chefs
prance around on TV is inspiration. Having quite a good memory (albeit
increasingly unreliably as I dive deeper into my thirties) I can often recall
interesting ideas picked up from all these recipes I come across. I don’t tend
to spend money on buying the associated books – it is just their ideas I am
after. As a cook I tend to be quite bold – to make things up as I go along.
This comes in quite handy since I have a tendency of cooking using the
ingredients at hand rather than buying ingredients for a specific recipe.
Shakshuka
came to me in this way. I vaguely recalled seeing the dish raved about by Yotam
Ottolenghi in his Mediterranean Feast series on Channel 4. I also stumbled upon Hemsley and
Hemsley’s take on it, “Anytime Eggs”. I always have eggs, tomatoes, onions and
garlic in the house, and quite often some greens as well. Cumin and smoked
paprika are my staple spices, as will be very clear in this blog. Over a few weekends I ended up trying out
different ways of preparing it and have ended up with a dish that is the
perfect weekend pick-me-up. By no means of the imagination should this be seen
as an authentic version of the dish. I do think anyone who tries it wants to
have it again.
The greedy cook/photographer didn't get a chance to snap until it was almost too late. Photo: Helene Frossling |
Perfect
breakfast for one VERY hungry person
1-2 tsp
olive oil
1 banana
shallot, or a couple of smaller shallots
1 garlic
clove
4 ripe
tomatoes, chopped
1 tsp
balsamic vinegar
1 tsp
ground cumin
60 g
spinach, washed
2 free
range eggs
To serve:
Smoked
paprika powder, plain yoghurt, fresh dill or mint (chopped), bread.
Peel and
slice the shallots thinly. In a small frying pan (approx 20 cm across) heat the
olive oil and fry the shallots on a gentle heat until cooked through and
beginning to get some colour. Crush the garlic and add to the pan for half a
minute before adding the chopped tomatoes, the balsamic, the cumin and a
tablespoon or two of water. Cook on a gentle heat until it looks like a
somewhat dry tomato sauce. Add the spinach and put a lid on to let the spinach
wilt into the mixture for a couple of minutes. Stir and season. Now make two wells in the tomato and spinach
mixture, large enough to hold an egg each. Crack one of the eggs into a cup,
remove any errant pieces of shell then tip the egg into one of the wells in the
frying pan. Repeat with the second egg. Put a lid on the pan and leave it until
the egg white has set, which takes around 5 minutes.
To serve,
dollop some yoghurt over the top, scatter with some paprika powder and chopped
fresh herbs. Eat straight from the pan using a fork and pieces of bread.
Amazing.
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