You will be surprised how good this tastes!
Anyone else out there who likes to clear out all the fresh produce in the fridge before restocking? If you’re heading to the end of the week and the fridge is almost bare, it can be tempting to grab a quick fix but by keeping a few cupboard staples on hand, you really can whip up something delicious with minimal ingredients. In this case, a lone capsicum and an eggplant were the main stars for a dinner side dish which doubled up as the next morning’s brekky bowl.
Serves 4
Butter or ghee, for frying
1 onion coarsely chopped
1 red capsicum sliced
1 eggplant cubed
2 tins chopped tomato
¼ teaspoon garlic powder
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
Salt and freshly ground black pepper
MELT a little butter or ghee in a frying pan over medium heat, add the onion, capsicum and eggplant and cook for about 5 minutes.
ADD the tomato and spices and season with salt and pepper. Gently simmer with the lid on for at least 20 minutes until all veg are soft. Allow to cool and refrigerate any leftovers to be used the next morning.
RETURN tomato mix to a pan over low heat. Once heated through, make 2 small wells in the mixture and crack in your eggs. Allow to cook with lid on until the eggs are done to your liking.
OTHER SERVING SUGGESTIONS
- Add a handful of spinach leaves on top of the tomato egg mix and allow to wilt while eggs are cooking
- Serve topped with diced fresh avocado and a squeeze of lemon
- Bulk up the tomato mixture with any other veg (fresh or leftovers) before heating up. Think broccoli, peas, zucchini…
Learn to #EATSMART with The Robards Method 7:2:1 nutritional formula
