A fabulous one pot dish thats suitable for breakfast, lunch or dinner. This tends to be my go-to quick mid-week supper fix. All you need is a pot, a spoon and the below ingredients and you have dinner ready to go in 30 minutes. This dish is also remarkably versatile, you can add any vegetables you desire/whatever you have in the fridge. I sometimes pack this dish with grated carrot, peppers and kale for an extra veggie hit.
If eating for dinner then a green leaf salad goes wonderfully, or if its lunch then I tend to accompany it with a slab of sourdough and some avo. My posh dippy egg & soldiers for grown-ups.
Ingredients – serves 1 (for lunch)
1/2 red onion, finely diced
1 garlic cloves, crushed
1 tsp ground coriander
1 tsp turmeric
2cm grated ginger
1 tsp paprika
1 tsp ground cumin
1/2 tin chopped tomatoes
1 diced red pepper
2 handfuls of spinach
1 bay leaf
Place a medium sized saucepan over heat and add a glug of oil. Add the diced onion, garlic and spices and sauté for 5 minutes.
Add the diced red pepper and cook for a further 5 minutes. Next add the chopped tomatoes then add about 100g water to the pan. Add the bay leaf and a few turnings of black pepper and bring the pot to a boil. Stir occasionally, reduce heat and allow the mixture to simmer and reduce slightly for approximately 7 minutes. After this stir in the spinach.
Make slight wells in the tomato mixture and crack the eggs in one at a time. Cover the pan and leave to cook for about 10 minutes or until the egg white is set.
Season with salt and pepper, garnish with some green herbs and then you’re ready to tuck in. I personally enjoy eating this straight from the pot. Maybe with a dollop of yogurt.
Make it hot – For those who like it hot, try adding a tsp of cayenne pepper with the spices.