I couldn’t tell you what it is about eggs that make me completely uninterested these days. Nevertheless, that’s what happened, and the reason why I haven’t posted a brunch recipe on here in a while. Brunch used to be one of my favorite meals of all time because it’s the best of both worlds in every sense! Its leisurely because you can still get your breakfast fix during a lunch time hour, so you don’t have to wake up super early for it. And its indulgent! Let’s face it, any meal where a stack of waffles with whipped cream is considered a ‘side dish’ is pretty unbeatable.
But, then I realized … that brunch is actually the antithesis of leisurely. Brunch is usually a Sunday thing, a day of rest… they don’t call it a ‘lazy Sunday’ for nothing. You always imagine yourself rolling out of bed at 11 am, calling up your group of friends, getting ready and then go to grab a leisurely brunch with your girlfriends, right? Wrong. In reality by the time you get ready and meet your friends, all the good brunch spots in town are completely packed, and you end up standing and waiting for at least 45 minutes, building up an even bigger appetite you came with. By the time you sit down you're so hungry that you chow down your food as fast as possible and in 30 minutes you're out the door. Not so leisurely.
However, it definitely is indulgent. Here is my problem with brunch, I always find myself having an internal battle in having to choose between what you should eat and what you shouldn’t. Fresh seasonal fruit with yogurt, granola, and hard boiled egg on the side? Or a deep fried crab cake topped with a poached egg and coated in hollandaise sauce? There’s never an option in between… but fuss no more! This recipe here is definitely the ‘in between’ that you are looking for. Its hearty, delicious, satisfying and healthy because its not drenched in a buttery eggy sauce. Try it for brunch this weekend!
1 can of crushed tomatoes
1/2 tsp of cumin
1 tsp of paprika
1/2 a medium onion, diced
2 Thai green chilies, deseed and finely chopped
3 tsp of mirin sweet cooking vinegar
4 garlic cloves, minced
2 handfuls of spinach, coarsely chopped
Cilantro and parsley to garnish
Salt and pepper to taste
1/2 cup of crumbled feta
Preheat oven to 425 degrees.
In a large pan, heat olive oil and sauté onions and garlic until soft. Add cumin, paprika and chopped Thai chilies and sauté for another 1 to 2 minutes. Add crushed tomatoes, sweet cooking vinegar and coarsely chopped spinach and season with salt and pepper according to your preferences. Cook until spinach is wilted - this should only take 1 to 2 minutes. Taste and season with more salt if necessary.
Pour spicy tomato sauce into an small oven safe baking dish, you can also use individual oven safe ramekins. With a spoon, make a small well in the middle of the sauce and crack eggs. Sprinkle with feta cheese and pop it in the oven for around 10 minutes. The time will vary depending on your oven. You want to watch your eggs while they bake - the second the egg whites are cooked the eggs are ready. You want your egg yolks to be runny unless you prefer them fully cooked.
While you wait for your eggs to bake, slice up bread and lightly toast. Garnish eggs with chopped cilantro and parsley. You can also throw on some more feta if you fancy. Serve with several slices of toast.