Some mornings I need a bit of a jump-start. This dish brings the zing and blows away the cobwebs like a power-washer. Hugely satisfying without weighing you down with immediate regret.
This is my twist on Jamie Oliver’s Silky masala eggs recipe for this year’s Food Revolution campaign. It’s based on the classic Huevos rancheros and combines jazzy flavours in a quick and simple plate of goodness.
Ingredients: (for 1 person)
- 1 garlic clove, finely sliced
- olive oil
- 12 baby plum tomatoes, halved
- chilli flakes
- balsamic vinegar
- salt & pepper
- 1 wrap/tortilla
- 2 eggs
- fresh coriander
- rocket leaves
- ½ avocado, sliced
- fresh chillies
- 25g feta cheese, crumbled
Heat a splash of olive oil in a small pan and gently fry the garlic until it just starts to colour. Add the halved tomatoes and a pinch of chilli flakes, stir in a splash of balsamic vinegar and cook for about 5 minutes, stirring frequently until they start to break down. Season with salt and pepper, and loosen with a drop of water if it becomes too dry.
Meanwhile, pop a tortilla into the oven to warm through and fry a couple of eggs to your liking.
Assemble your plate with the tortilla, eggs, tomato, rocket leaves and fresh coriander. Top with as many fresh chillies as required to get your blood pumping, and balance it out with creamy avocado slices and crumbled cheese.
Recipes are merely guides – feel free to give it your own spin! Everyone’s kitchens are different, and cooking is all about making it work for you, with what you have. Yes, you can use tinned tomatoes, cherry tomatoes or whatever you have to hand. A squeeze of lime over your salad leaves? If you want to go more down the shakshuka path and save a little washing up, just pop your eggs into the tomatoes so they poach. Fried, scrambled – it’s up to you – this is merely how I do it. Dry-fry your tortilla in a pan to give it a crispier texture and charred flavour if you like, and swap in/out condiments and flourishes that bring joy to your heart.