Days are getting shorter, afternoons are darker. And generally it is quite cold since we are back from our holidays. I need something to warm me up. And sometimes I just do not feel like spending hours in the kitchen.
So today for supper we prepared very simple dish that is quick and tasty. It is a British twist on Mexican classic. You prepare everything on one pan, than let your oven do the rest of the work. Serve with fresh baguette and glass of white wine. Adapted from September issue of BBC Good Food.
P.S Update regarding Gerson diet detox. Darlings! Since I returned from my holidays I am kinda lazy and we have to go to work still everyday, additionally I am going this weekend for my cousin's wedding to Poland.
So unfortunately we have to move detox for the month of October. I want to do it right, prepare comprehensive articles, shopping list and publish recipes daily on that week so with a little delay - Gerson week is to begin on 1st of October, join the event here: https://www.facebook.com/events/280513275394962/
for 2 portions:
- 1 tbsp olive oil
- 1 small onion
- 1 garlic clove
- 1 small green chilli
- 400g can chopped tomatoes
- 1 red pepper
- 250g bacon
- 50g baby spinach
- 2 medium eggs
- pinch cayenne pepper
- few basil leaves for decoration
- crusty bread/baguette to serve
- salt, pepper
Chop the onion, crush garlic clove. Cut bacon into slices. Deseed and finely chop chilli pepper. Pre-heat oven to 175 °C. Deseed and slice pepper into slices, sprinkle with some salt, drizzle with olive oil and place in the oven. Grill for 20 minutes.
Heat the oil in a small ovenproof pan. Add the onion and cook for 6 minutes until softened. Stir in the garlic and chilli and cook for a couple mins more. Add the tomatoes with sauce and additional half cup of water. Season well and stir through the peppers and bacon. Bring to simmer and cook for 10 minutes until the sauce has started to thicken. Add the spinach, stirring through to wilt.
Make two hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 minutes until the whites of the eggs have set. Sprinkle with freshly ground pepper and garnish with basil leaves. Serve straight away with crusty bread or baguette.