If to remember, my summers as a child were smelling of roasted bell peppers, eggplants, fresh fried eggs, feta cheese, unbearable heat and fresh bread. Watermelon and lots of water. Tomato, onion and plenty of sunflower oil salad. Cucumber sticks with salt. Smelly ice cubes, peace, freedom from parents.
Little did I know that years later I will find myself feeling the same. Roasted bell peppers, eggplants, fried eggs, feta, unbearable heat and rye bread. Overpriced watermelon and lots of water. Ice cubes, peace and freedom.
I don’t do well in heat. Let alone with cooking lately. Don’t wanna spend money on eating out nor I want to feed myself entirely on ice cream.
So maybe some fruits? Some veggies? But also something quick? Something light and healthy?
Found this recipe in the BBC Good Food Low Carb book and I thought to adapt it accordingly. In the original recipe, they veggies are entirely baked in the oven, I cooked mine on the iron cast skillet and popped it in the oven at the very end for the egg to cook.
And by all means, I ate it for dinner because nobody ain’t in the mood for baking in the morning.
So with no further due, you’ll need few ingredients, probably what you already have lying around your fridge, such as:
- 2-3 mushrooms
- cherry tomatoes
- 1 very small eggplant
- few mini kapia peppers
- 1 chilli
- 1 garlic clove
- olive oil
- some frozen kale or spinach
- 2 eggs
- salt, pepper
- chilli flakes
- micro greens for serving
- avocado and rye bread to serve (optional)
- preheat your oven at 180°C;
- thoroughly wash you veggies, cut the stem off the mushrooms, half your tomatoes if big and add them with a little olive oil or coconut oil into a iron cast skillet;
- allow it to roast on medium for a good 10 minutes or so, making sure you turn them every now and then so they won’t burn; a
- in another pan or in the microwave, add the frozen kale/spinach and defrost it; add some garlic, salt, pepper and some chilli flakes to it and set aside;
- once the veggies as almost done, add the kale/spinach in, make some gaps in between veggies to host your eggs and gently place them in there;
- bake until the eggs are cooked.
And serve with rye bread and avocado mash.
Until cooler weather stay healthy and hydrated,