You asked and here I am diligently delivering my first recipe blog post in approximately 743 years.
I will try to continue to populate the food part of my blog post with all the dishes we make on a weekly basis – the easy, cheap recipes that make for pretty delicious and low fuss weekday dinners in case you’re ever stuck for inspo.
Although I gotta hold my hands up and say that the images will be particularly amateur and the posts will be basic, because well, I’m not a food blogger.
I’m starting with Shakshuka purely because we had it last weekend and guess what guys? IT WAS LIGHT AND I COULD PHOTOGRAPH IT.
What: Shakshuka. Eggs cooked in a delicious tomato and pepper sauce, served with warm flatbread.
Best for: Weekend brunch on a low hangover (would recommend a McDonald’s if you’re more than a 3/10 on the hangover scale).
Realistically how long: 30 minutes.
4 eggs (two per person)
1 x tin chopped tomatoes
1 x onion
1 x pepper
3 x cloves garlic
1-2 flat breads per person (you know better than I do how extreme your beige addiction is).
1 x teaspoon of paprika
1 x avocado
1 x pot sour cream
A bunch of coriander
Hot sauce to serve
1.Get a fairly deep medium-sized frying pan on a medium heat, add a beautiful glug of olive oil and crush in three cloves of garlic.
2. Thinly slice the onion and pepper and add to pan – cooking until the veg starts to soften.
3. Add tin of chopped tomatoes and then fill the can halfway with water and also add this to pan.
4. Season with salt and pepper and paprika if using. You can also add a sprinkle of dried chilli for heat if that’s your bag.
5. Leave to cook on a medium heat for around 10 minutes or until it starts to reduce.
6. If it’s possible to (sometimes the sauce is still too runny) make wells for the eggs and crack them in, trying to avoid them touching each other in the pan – not actually an issue if they do touch, do not panic!
7. Preheat your grill – again medium heat.
8. Continue cooking the sauce and eggs for a further 10 minutes – you should see the egg whites start turning actual white and not snot-colour.
9. Take pan off heat and place under the grill.
10. Now is the time to stick your flatbreads in the toaster and chop up any avocado and coriander if you’re using it.
11. Keep an eye on the eggs and remove from the grill when they looked cooked to your liking – probably within a few minutes. Stick a knife in to check.
12. Place the pan on a wooden chopping board or heatproof stand and take straight to the table.
13. Top with chopped coriander, lashings of hot sauce, spoons of sour cream, crumbled feta and avocado.
14. Eat straight from the pan with a spoon in one hand and a flatbread in the other.
Hope ya like!