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One pot dinners
November 11, 2019
This is traditionally a North African breakfast dish but we love it with crusty sour dough or flatbreads for dinner.
I bulk it out with kidney beans and have been known to add bacon pieces or some chorizo for extra flavour.
2 tablespoons of olive oil
2 red peppers diced
4 garlic cloves finely sliced
1 teaspoon of cumin
1 can of chopped tomatoes
1 can of red kidney beans
4 large free range eggs
Coriander or flat leaf parsley diced (optional)
Feta cheese (optional)
Heat oil in a heavy bottom fry pan. Add peppers, garlic, cumin and fry until the pepper start to soften.
Add the tinned tomatoes and kidney beans and continue to cook until tomato juices are reduced slightly and the sauce is thick. About 10 minutes.
Make four small indents into the mixture and break one egg into each indent. Wave a fork through the whites a little being careful not to break the yolks.
Cook over a medium heat for about 10 minutes. The whites should be cooked and the yolks still runny.
Serve topped with chopped parsley or coriander and crumbled feta and plenty of crusty bread.
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