My Killer Breakfast
Breakfast is my absolute favourite meal of the day and is one that I think about the night before! I mean how good is a plate of perfectly cooked scrambled eggs? or a bacon sarnie with the old BBQ sauce? it's all good and depending on what you have, it can set the tone for the entire day because when you think about it.how happy can you be if you wake up to a bowl of Special K every morning? or even worse, All Bran?!! I know what I'd do jump in front of a moving truck! So to help you be your best at what ever it is you do, I've come up with the most perfect start to the day my North African eggs. It has everything you need to get the mind, body and soul going and trust me babes it's a dish that once you have, you don't go back! Get what I'm saying?
north african eggs|Serves 2-4
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1 onion peeled and finely diced
2 cloves of garlic finely diced
1/2 tbsp ground cumin
1 tsp smoked paprika
pinch of chilli flakes
7 ripe tomatoes roughly chopped (add a pinch of sugar if they aren't completely ripe)
handful of parsley leaves roughly chopped
Sea salt and black pepper
Olive oil for frying
Labneh to serve
1. Heat a frying pan over a medium heat with a few tablespoons of olive oil then sweat the onions for 3-5 minutes until soft but not coloured. Add the garlic and continue to fry for a further 2 minutes then add the spices and cook for a further minute to release the flavour.
2. Add the tomatoes, half the parsley then season and cook for 10-15 minutes or until they have collapsed to form a thick sauce consistency. Add a few tablespoons of water if the tomatoes aren't moist enough and adjust the seasoning to taste.
3. Make 4 wells in the tomato sauce and break an egg into each well. Cover the pan and cook for 4-5 minutes or until the egg whites are set and the yolk is still runny.
4. Serve with remaining parsley and a dollop of labneh on top to add a smooth richness, plus some crusty bread on the side. Obvs.
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Posted in Food Post Date 01/25/2017