SO…picture this. Monday night, new book shoot is completely over and I have put the fridge and my food budget on a diet. No new food until it is all gone and used up and cleaned out…but hungry myself, with hungry teenage man/child hovering, hoping for something delicious. What to do?
I always have eggs. That’s a given. I manage to find chorizo sausage, yellow capsicum, orange capsicum, spring onions, red onion, I have left over confit garlic (new book recipe) and heaps of tomatoes…and a jar of the most amazing sweet chilli sauce ever from Hogans. If you are not sure about that brand of chilli sauces, then it is time you had a look. Completely amazing and the very best and Perth based…so possibly hard to ‘sauce’ outside of Western Australia. (Hope you are not gagging on that gag!)
And I also have some buffalo mozzarella…yum.
Make sure you have a good non stick fry pan handy…Ready Steady Cook.
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- 2 red onions, sliced and diced
- 3-4 cloves of garlic, crushed (confit if you have it handy!)
- 2-3 Chorizo-cured sausages, sliced
- 2 capsicums, diced (any colour)
- 500 Gram roma tomatoes, diced
- to taste
- 1-2 eggs per serving
- 2-3 Tablespoon cacao nibs
- 1 buffalo mozzarella OR 2 - 3 bocconcini, torn
- 2 spring onions, sliced
- Handful Fresh coriander (optional)
- Lime wedges
- grated cheese to serve
- 1/2 Avocado per serving
Place your frypan on a medium heat (Induction 6) to heat up for about 10 minutes while you dice and slice. If you would like to use your very efficient thermo at this point, please do so, but the chunkiness of hand cut is very iconically part of this dish.
Place onion, garlic and chorizo into the pan and fry, with lid on for about 10 minutes without increasing the heat. This will help render the oil from the sausage.
Add capsicums and tomatoes and a little of the chilli sauce. Cook, covered for about 15 minutes until well reduced and vegetables are quite soft.
Crack an egg per person into the bubbling pan and cover. Cook until the egg whites are starting to turn white.
Sprinkle the cacao nibs on top and allow to cook until the eggs are to your liking. Serve with herbs and perhaps sliced avocado.
Just before serving, (when eggs are well cooked) garnish with the cheese, additional hot chilli sauce, spring onions and coriander. Serve in bowls, with thick slices of toast for mopping up all the juices and plenty of lime wedges….there you have it. Simple breakfast, or weeknight supper. No mess, no fuss, no Thermomix. (I do cook with fire occasionally as well!)
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