Hey All,
I hope you've all had a good week - mine has been interesting (I will not comment any further, haha).
I am really enjoying work so far - everyone there is so lovely, helpful but most importantly for me - funny. Hilarious even. I am looking forward to the next year I have with them, and all the fun we're likely to have. Laughing most of the day definitely takes away from the tiredness I feel having to wake up at 5:45AM each day to leave half an hour later in the hope I'll make it to work before 8AM - on a good day. As you can imagine, those hours in the morning leave me little time to enjoy a breakfast before I leave - and I hate that, as I always feel terrible after I've finished my 20 minute walk to the train station, and having to stand on a overly-packed, over-heated train for the best part of an hour (or longer), before standing for a further 8 to 12 hours at work.....So on the weekends I like to treat myself. And this Saturday I had baked eggs.
INGREDIENTS
One or Two Large Free Range Eggs
400g of Chopped Tomatoes
20g of Coriander
One Medium White Onion
1 Garlic Clove
50g of Pancetta
Salt (Depending on how salty the pancetta is)
Pepper (Not entirely essential)
METHOD
PREHEAT your oven to around 180C/375F. PEEL and CHOP up your onion and garlic and FRY the onion in small ovenproof frying pan over a low to medium heat, in your choice of oil. After around 2-3 minutes ADD your garlic and pancetta and COOK until the pancetta is crispy and has RENDERED most of its fat. DRAIN off any excess oil, return the pan to the heat and add the full tin of chopped tomatoes. STIR the contents of the pan and TASTE for seasoning. ADD salt and/or pepper, then crack in the two eggs. PLACE the pan into the oven and COOK until the eggs are set, but the yolks are still runny.. Well that's how I like my eggs - cook to your liking :)
Chop up your coriander leaves and SPRINKLE it on top of the eggs. Leave to cook for around five minutes, then serve and enjoy. I would have mine with toasted wholemeal bread, or some crispy, warm baguette..
I hope you try it!
Happy Sunday,
Christina x
INGREDIENTS
One or Two Large Free Range Eggs
400g of Chopped Tomatoes
20g of Coriander
One Medium White Onion
1 Garlic Clove
50g of Pancetta
Salt (Depending on how salty the pancetta is)
Pepper (Not entirely essential)
METHOD
PREHEAT your oven to around 180C/375F. PEEL and CHOP up your onion and garlic and FRY the onion in small ovenproof frying pan over a low to medium heat, in your choice of oil. After around 2-3 minutes ADD your garlic and pancetta and COOK until the pancetta is crispy and has RENDERED most of its fat. DRAIN off any excess oil, return the pan to the heat and add the full tin of chopped tomatoes. STIR the contents of the pan and TASTE for seasoning. ADD salt and/or pepper, then crack in the two eggs. PLACE the pan into the oven and COOK until the eggs are set, but the yolks are still runny.. Well that's how I like my eggs - cook to your liking :)
Chop up your coriander leaves and SPRINKLE it on top of the eggs. Leave to cook for around five minutes, then serve and enjoy. I would have mine with toasted wholemeal bread, or some crispy, warm baguette..
I hope you try it!
Happy Sunday,
Christina x
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