If you follow me on Twitter, you’ll know that I’ve become slightly obsessed with eggs. Aside from my usual scrambled eggs and avocado for breakfast or trusty boiled egg for an afternoon snack, I’ve been having them more and more for dinner (e.g. hot tuna nicoise and baked eggs with kale). Not only are they cheaper than buying meat or fish but they are quick, versatile, and most importantly, super healthy.
One of my favourite family dinners of all time is fried eggs with slowly fried tomatoes and lots of basil, served up on a slice of sourdough. In that vein, I would recommend serving them with whatever is in season and seeing how it goes - poached, fried, baked, boiled or scrambled, you’re sure to find a combination that works for you. Last night, I fried off some garlic, chilli and anchovies with fresh tomatoes and English asparagus and served it up with some feta and a couple fried eggs. Delicious.
Ingredients - Serves 1
1 tbsp olive oil
2 anchovy fillets
1 large garlic clove, crushed
1 tsp easy chilli or dried chilli flakes
3 large tomatoes, chopped (about a cup)
As much asparagus as you want (I used about 6 spears), cut into large chunks
30g feta
2 eggs
Steam the asparagus for 6-8 minutes until tender and set aside. In a medium sized frying pan, heat the olive oil and gentle fry the anchovies, garlic and chilli until the anchovies have melted away. Throw in the tomatoes and asparagus and cook on a medium heat until the tomatoes have reduced and everything has combined well together, for about 8-10 minutes. When ready, turn off the heat and let it rest (I know this is generally a meat term but it’s what I mean!). Heat a pan and fry some eggs, just how you like them. Serve up the tomatoes and asparagus and crumble the feta. Serve the eggs on top so that the feta slightly melts into the tomatoes.
