These eggs make a delicious breakfast, brunch or light supper. The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
Potato and Gochujang Braised Eggs (4)
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Blog Archives
Courgette Soup with Parmesan, Egg and Croutons (4)
Butter Bean, Goat’s Cheese and Chard Frittata (4)
We love to eat frittata and I am always delighted when I get a recipe for a new version. This is from the recently published ” One Pan Beans” by Claire Thomson. This chef and food writer lives very near to me and we share the same local shops on our doorstep. I eagerly await every new publication and am slowly but steadily cooking my way through her books. I think the latest count is 11. She also now has her own recipe website named after her first book 5 Oclock Apron.
Cheddar and Gochujang Cornbread (4-6)
Fried Egg Salad (2)
Brown Shrimp Omelette (2)
Malabar Hill Eggs with Tomato Chutney (2-4)
Greek Potato Hash (2)
Jalapeno Cornbread with Chipotle Butter (1 loaf)
Fried Brown Rice with Brussels Sprouts, Fried Eggs, Greens and Chilli (4-6)
Eggs with Potatoes and Cumin (2)
The Syrian name for this comforting dish is Muffaraket Batata and I found the recipe in ” Syria Recipes from Home” by Hab Azzam and Dina Mousawi. In the introduction to this dish they descibed how they met a group of young Syrians cooking this in a public park in Lesbos while waiting to register as refugees. Lets hope that many of these displaced individuals can now return to their homeland if they wish to do so. The dish is also popular with pregnant women as it is belived to be a good detoxifier.
Egg, Turmeric and Coconut Curry (4)
An easy gently spiced and fragrant curry, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve. In the version shown here I used chopped fresh beetroot leaves instead of frozen spinach, adding and cooking them for a few minutes before adding the coconut milk.