A big, big, big thank you to Jamie Oliver for this fantastic recipe. Although he calls it a ‘brekkie’ recipe, it is also ideal for brunch, tea or supper. My husband would eat it any time of the day as he reckons it is so delicious.
Healthy, really easy to make, and using ingredients that I usually have in the kitchen. The only thing I had to buy was the cottage cheese but I could have substituted it with natural yoghurt. I served a couple of slices of my Cauliflower Turmeric Flatbread on the side which went down a treat.
INGREDIENTS for 1 serving
1 red pepper
4 spring onions
½ ripe avocado
1 sweet potato
2 large free-range eggs
2 tablespoons cottage cheese
½ fresh red chilli
A few sprigs of fresh soft herbs, such as parsley, mint or coriander
De-seed the pepper and then slice it into fine strips.
Trim and finely slice the spring onions.
De-stone the avocado and then peel and slice it into thick slices.
Peel the sweet potato and pare it into very thin strips with the peeler.
De-seed and finely chop the red chilli.
Spoon the cottage cheese into a bowl and sprinkle the chilli over it.
Heat 1 tablespoon of olive oil in a large pan and add the spring onions, avocado and pepper and fry for three to four minutes, or until slightly charred.
Add the sweet potato ribbons and fry for a further three minutes until the ribbons start to char.
Make two spaces in the pan and crack an egg into each one. Tilt the pan so that the whites run into the veg to bind everything together.
Season with sea salt and black pepper, cover – reduce heat to medium and let the eggs cook for about 3 to 5 minutes depending on how runny you like them.
Slide the vegetables and egg on to a plate, sprinkle over the fresh herbs and serve with the cottage cheese and chilli.
Such a beautiful, colourful plate of scrumptious food. Very nourishing and filling.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.