It’s one of my most favourite meals... and if you do it right, it can last you through the day.
By doing it right, we set the tone for your blood sugar to be nice and even, giving you prolonged energy.
Are you filling your tank as though you are a top-of-the-range fire-engine red Ferrari, or like a beat up old-seen-better-days yellow Sigma. (remember those?)
Today's recipe is an easy one to put together for vegetarians and non-vegetarians alike.
Sometimes called Spanish Eggs, this meal is so delicious.
There are no real quantities, but I’ll do my best to make it easy for you, then once you
gain confidence, you will be throwing this together in no time
This is your base….
1 spanish onion chopped
2 cans chopped tomatoes
Pour some olive oil into a pan. Add the onion
and allow to cook off over a medium heat, stirring occasionally, until the onion
is soft. Add the tomatoes, (and any other ingredients below),
reduce the heat, and allow to simmer away for 10 minutes
parsley or basil
a drained and rinsed can of cannellini beans
sliced red pepper (capsicum)
salt and pepper
a few capers
baby spinach leaves
….you get the drift!
Find flavours that work well together.
This sauce then can be used with pasta too…
(so make double to freeze….and there is another meal).
Now, pour the mix into an ovenproof dish
Make four hollows in the mix and crack an egg into each one
crumble goats cheese or feta over the top
Put into the oven at about 180 and bake until eggs are set…about 10 minutes (depends if you like them runny or not)
Serve with a side salad of baby spinach leaves and sliced avocado, and some yummy sourdough toast.
Oh my goodness….this has made me hungry……off to prepare some tomato base now in anticipation of the weekend!!
*whilst I generally stay away from meats that are processed, if you find a good butcher, they will usually stock a non “commercial” chorizo, or better still, make their own. They will have less rubbish in them, and they gave a great spicy flavour to this dish.