Eggs & Veggies

I’ve been a fan of the Hemsley & Hemsley cookbook ever since I came across their recipes popping up on my Facebook Newsfeed via British Vogue towards the end of last year.

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I purchased their book at the beginning of the year and love how each recipe is not only healthy but also delicious. Who says healthy food is tasteless? Here is my take on their Anytime Eggs using (you guessed it!), eggs and a whole lot of veggies!

For 2 people, you will need:

  • 4 Eggs
  • 1 Tbsp Butter or Olive Oil
  • Half an Onion, chopped
  • 2 Coves of Garlic
  • 1 Tsp Ground Cumin
  • 1 Tsp Paprika
  • 1/2 Tsp Cayenne Pepper
  • 1 Tsp Oregano
  • 1 Red Pepper
  • 3 Tomatoes
  • 1 Tsp Balsamic Vinegar
  • 2 Handfuls of Spinach, chopped
  • 200ml Water
  • Sea Salt & Pepper to taste

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In a large pan, heat the butter or olive oil and then lightly stir-fry the onions, garlic and spices till they turn slightly brown.

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Add the red pepper and stir-fry for a few more minutes. Then add in the chopped tomatoes and balsamic vinegar.

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Pour the 200 ml of water and let all the vegetable simmer for a few minutes or till the contents turn into a somewhat chunky sauce.

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Add the spinach in last as they will wilt immediately. Separate the vegetables and make four small holes. Crack the eggs into each hole and cook till you’re happy with the consistency of the eggs. Five minutes should be enough to cook the whites and keep the yolk slightly runny.

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Finally, sprinkle some pepper and sea salt over each egg, followed by scattering more herbs all over the dish.

Serve this straight out of the pan with some crusty bread to dip into the thick sauce! You should be left with a warm and hearty dish that’s great for not only breakfast but lunch or dinner as well. Add a few dollops of yogurt before you serve or crumble a handful of feta cheese.

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