The other night I was in the kitchen making dinner, dreaming up the next recipe I wanted to share with you guys when I sort of had an epiphany moment. Why am I not sharing what I am making right now? I didn’t really know, I mean it was absolutely delicious and incredibly easy (my weeknight meals tend to be quick, dirty and effortless, all the best in one) but for some reason I had no intentions of sharing it. Sometimes I feel like I make completely random dinners and lunches that probably wouldn’t appeal to anyone else yet they make rotations in my house time and time again, because of the fact that they are quick, dirty, effortless and full of flavour. If I am going to create ease and simplicity in the kitchen it definitely does not mean I am skimping on taste, I want the flavour factor to be on high alert.
I posted what I called “Sweet pepper, jalapeño eggs with roasted vine tomatoes and garlic, basil toasted sourdough” (so just a fancy name for "Spicy Mexican Eggs ;)" on Instagram (like I do most of my weeknight meals) and you guys seemed to love it so I have decided to post more simple meals that may seem quirky but they work. They may not be elaborate but they are incredibly tasty, have that home cooking comfort vibe and the ease that goes into these meals is palpable.
So here is to extra posts every so often of the concoctions I create on a day to day basis; the meals that rotate my nightly dinner menu, bursting with flavour, always nourishing, filled with an abundance of freshness and warming to the heart.
These eggs are all of that and more. The sweetness of the roasted tomatoes mixed with the spiciness of the jalapenos and then the freshness of the basil and garlic, I could eat this every single night and be completely content!
They take all of 20 minutes to throw together and then you have the rest of your night to read a good book, watch a family movie, head out for a starlit walk, whatever it may be, these eggs give you the extra time we all cherish on our weeknights....
spicy sweet pepper & jalapeno eggs + roasted vine tomatoes
4 slices of sourdough
10 small vine tomatoes
1 small red/orange or yellow sweet bell pepper
4 garlic cloves
1-2 tbsp of olive oil
2-3 tbsp of butter
a handful of basil
salt and pepper to taste
Preheat the oven to high broil.
Slice the tomatoes into halves and place them in an oven safe pan (I use stainless steel). Cover with olive oil, salt and pepper and broil for 7-8 minutes.
Finely chop the garlic and basil. Combine with 2-3 tbsp of butter and then spread the mixture onto the slices of sourdough.
Slice the sweet pepper and jalapeno and set aside.
Once the tomatoes have cooked down and are starting to get some roasted colour (around 8 minutes) take the pan out of the oven and move the tomatoes to the outside edges of the pan.
Crack 4 eggs into the middle and place the sliced pepper and jalapeno (you may not need the entire jalapeno or pepper) around the whites of the eggs. Season with salt and pepper and place back under the broil for another 5-8 minutes. Until the whites are cooked and the yolks are done to your liking.
At the same time place the garlic/basil sourdough slices under the broiler to toast while the eggs are finishing.
To serve, top each slice of sourdough with an egg, tomatoes and garnish with fresh basil.