Breakfast has always played a very special role in my family. We used to have huuuuge late breakfasts on weekends full of freshly baked rolls, cold cuts, cheese... you name it, we had it. Yep and we very creatively named them BIG BREAKFASTs.
When I lived in Berlin a few years ago, this tradition carried on and a lot of our daily lives seemed to revolve around breakfast. Berlin is full of lovely cafes and breakfast bars that serve the most delicious warm and cold dishes to suit every taste. But because we were students (or unemployed artists ;)) budgets were tight, so we would literally spend whole mornings eating vast amounts of homemade food. My brother used to bake the loveliest bagels, made french toast and pancakes (I am sure I'll share those recipes at some point as well).
One dish that is particularly special to me, though, are Cowboy Eggs, with paprika, chilli and onions, made by my lovely mister. They're sweet, smokey and comforting and the best breakfast ever for those terrible, hungover weekends.
We went a bit crazy the other day and decided to add some roast tomatoes and peppers. Good choice!
SERVES 2
PREPARATION 5mins
COOKS 30mins
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INGREDIENTS
- 4 large eggs
- splash of cream or milk
- 1tsp smoked paprika
- 1tsp chilli powder
- 1/2 onion, finely chopped
- sprinkle of brown sugar
- handful cherry tomatoes, halved
- 1 yellow pepper, cut into strips
- salt and pepper
- Buttered toast to serve.
PREPARATION METHOD:
- Pre-heat the oven to 180˚C. Place the pepper and tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper.
- Place the veg in the hot oven and roast for 30 minutes.
- Heat some olive oil in a frying pan. Once hot, fry the onions for a few minutes until they start to soften. Sprinkle with the brown sugar and stir until the sugar has dissolved. Keep frying on a medium heat until the onions start to brown. Add the paprika and chilli powder and stir until all the ingredients are well coated. Add a small splash of water and leave to bubble away until the water has evaporated.
- Beat the eggs with the milk or cream and season with some black pepper.
- Add the eggs to the pan and keep gently stirring until the eggs, onions and spices are well combined. Push around the pan for about 3 minutes until the eggs are cooked but still moist.
- Serve on some buttered wholegrain toast, season with some more salt and pepper and top with your roast vegetables.
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