Nigella’s Tomato-y Eggs on Toast

Ingredients

3 tablespoons extra-virgin olive oil
8 small ripe tomatoes, about 12 oz total, Campari size, or at least bigger than cherry or grape tomatoes
1 tablespoon tomato paste
pinch of salt
pinch of sugar
2 large eggs
1 oz chunk pecorino Romano cheese
2 slices sourdough bread or whole-grain bread
small handful of basil leaves (may substitute leaves stripped from a few stems of thyme)

Method

  1. Heat the oil in a large, heavy skillet over medium heat.
  2. Cut the tomatoes in half, then into bite-size chunks, then add them to the pan. Cook for five minutes, stirring occasionally; the tomatoes should start to break down, oozing their juices.
  3. Stir in the tomato paste, salt and sugar. Cook for five minutes, by which time the tomato skins should be loosening and their juices mingling with the oil.
  4. For a creamier final consistency, pick the skins out and discard them.
  5. Crack in the eggs and stir as though you were scrambling them, until they form a creamy, tomato-y mass. This should take about three minutes.
  6. Remove from the heat, or cook them for a bit longer if you like your scrambled eggs firm.
  7. Grate or crumble half the cheese over the mixture in the pan. Let this sit while you toast the bread.
  8. Place a slice of toast on each plate. Spoon half the eggs onto each one, then grate or crumble the remaining cheese over, and tear and scatter the fresh herbs on top.
  9. Serve right away.

Makes 2 servings.

Source: Simply Nigella

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Tuna Melt Toast with Olive Salsa

Ingredients

1 small bunch fresh flat-leaf parsley, chopped
3 scallions (spring onions), light green and white parts only, finely chopped
1/4 cup pitted green olives (preferably Lucques), roughly chopped
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
Kosher (coarse) salt (optional)
8 ounces oil-packed canned tuna, drained and flaked
4 marinated artichoke hearts, drained and thinly sliced
heaping 1/4 cup shredded fresh mozzarella cheese (preferably buffalo mozzarella)
scant 1/4 cup grated mozzarella cheese (not fresh mozzarella)
1 teaspoon freshly ground black pepper
4 (3/4-inch thick) slices sourdough bread
pinch of red pepper flakes

Method

  1. To make the olive salsa and tuna, in a small bowl, mix together the parsley, scallions, olives, olive oil, and lemon juice. Taste and season with salt if needed.
  2. In a separate bowl, stir together the tuna, artichokes, both mozzarellas, and black pepper until everything is evenly mixed.
  3. Preheat the broiler (grill) to high.
  4. Arrange the bread on a foil-lined rimmed baking sheet. Toast the bread lightly on both sides, 1-2 minutes per side, until golden brown.
  5. Top each toast with the tuna mixture and sprinkle with some red pepper flakes.
  6. Broil until the cheese is melted and bubbling on top, 2-3 minutes. Serve hot, topped with the salsa.

Makes 4 servings.

Source: Chef Bill Granger

Ricotta Pancakes with Tomato and Arugula

Ingredients

300 g baby roma tomato
2 tbsp extra virgin olive oil
1 cup ricotta cheese
1 egg
1-1/4 cups milk
1-1/4 cups self-raising flour
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
30 g butter
1 tbsp white balsamic vinegar
250 g arugula
1/2 small red onion, about 50 g, sliced thinly

Method

  1. Preheat oven to 220ºC/425ºF.
  2. Place tomatoes in a small baking dish. Drizzle with half the oil, then season. Roast for l0 minutes or until skins just split.
  3. Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan. Season.
  4. Melt a little of the butter in a large frying pan over medium heat. Pour 1/4-cups of mixture into pan, allowing room for spreading. Cook pancakes for 2 minutes each side or until golden and cooked through. Stack pancakes and cover to keep warm.
  5. Wipe out pan with paper towel. Repeat step 4 with the remaining butter and batter to make a total of 12 pancakes.
  6. Place arugula and onion in a medium bowl with vinegar and remaining oil, season to taste. Toss gently to combine.
  7. Serve warm pancakes topped with arugula mixture and tomatoes.

Makes 4 servings.

Source: Everyday Powerfoods

Fried Eggs with Spiced Yogurt Sauce

Ingredients

2 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp dried mint
1/2 tsp sweet paprika
1 tsp cumin seeds
cooking oil spray
4 eggs
1/2 cup Greek-style yogurt, warmed
1 tbsp Japanese seven-spice powder
2 tbsp loosely packed fresh mint leaves
2 to 3 whole-grain pitta breads about 170 g, char-grilled

Method

  1. Place the yogurt in a covered microwave-safe bowl, warm in the microwave for 20 to 30 seconds.
  2. Heat oil in a 9-inch frying pan over medium heat. Cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Transfer spiced oil to a small bowl.
  3. Wipe out pan with paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat, cook eggs for 4 minutes or until whites are set and yolks remain runny.
  4. Add yoghurt to pan. Rmove from heat.
  5. Sprinkle eggs with seven-spice powder and fresh mint. Drizzle with spiced oil. Season. Serve with pitta bread.

Makes 2 to 3 servings.

Source: The Australian Women’s Weekly

Banana and Chocolate Almond Toasts

Ingredients

4 slices square sourdough bread
1/2 oz butter, softened
2 tbsp almond butter
1 tsp cacao powder
2 tsp syrup
1 medium banana, sliced thinly
1/4 tsp ground cinnamon

Method

  1. Preheat a jaffle or sandwich maker.
  2. Spread one side of each bread slice with butter.
  3. Stir almond butter, cacao and syrup in a small bowl until smooth.
  4. Place two slices of bread buttered-side-down on a board. Spread half the almond butter mixture on each slice, then top with banana, leaving a 1/2-inch border. Top with remaining bread slices, buttered-side-up.
  5. Cook sandwiches in jaffle maker for 5 minutes or until golden. Serve cut in half, dusted with cinnamon.

Makes 2 servings.

Source: Everyday Power Foods