I am so, so tired at the moment, nearly dropped off at work. Promised myself I’d come home, brush my teeth, switch on Radio 4 and just sort-of pass out on the nearest horizontal surface…..so of course here I am at 9ish at night, cooking two separate oven-baked dishes plus sorting out some defrosted-then-re-heated spicy lentil bake + salad for tomorrow’s lunch, having also done the washing-up, hung up some laundry and raided Sainsbury’s for Special Offer chickpeas (4 tins for a Paahhhnnnnddd….!).
According to the weather forecast, tonight is when we switch from the humid, temperate autumn we’ve enjoyed so far, with tasteful hints of gold and red on the leaves, and into a true Winter-Is-Bloody-Coming Hang-Onto-Your-Direwolves cold spell. I spent a few minutes leaning out of the window, enjoying the newly-sharp, clean air in contrast to the over-heated kitchen. I’m sure I’ll be cursing the cold weather soon enough, but right now it’s a surprisingly pleasant razorblade to the lungs.
Yoinks ago, I praised the dish Huevos a la Flamenca on this blog. Unfortunately the link I had no longer goes to that recipe, but I’d recommend a quick google for the many other versions out there, it really is a great recipe and pretty flexible if you’ve got any combination of eggs, vegetarian ham/bacon/mince, mushrooms, onion, tomatoes and spices, or spare chilli con carne or spicy tomato pasta sauce knocking around. Warming to this theme, I also made a version of this ratatouille with baked eggs, original recipe here: http://allrecipes.co.uk/recipe/4239/tunisian-ratatouille-with-eggs.aspx
Chopped white onion
Vegetables – in this case, very finely sliced and chopped potato, chopped leek and courgette, chopped yellow pepper, chunks of chopped and skinned button mushroom
Two tins chopped tomatoes
Small cup red wine
Olive or vegetable oil
Heat the oil in a wok, and add the onions and garlic, simmer gently.
Add the potatoes, and cook for five minutes.
Add the spices, mix thoroughly.
Add the rest of the veg, mix well, cook for a few minutes.
Add the tomatoes, wine, tomato puree and salt, cover and simmer for 10-15 minutes.
Pour into a casserole dish, and break the eggs onto the top of the mixture.
Bake in the oven at 150degrees for 25 minutes.