Hearty serve of baked eggs will set you up for the rest of your busy day
WHEN I was younger, in primary school, it was virtually impossible to get me out of bed in the morning.
I remember receiving threats that I would have a glass of cold water thrown over my face if I didn’t get up and get going. My mum didn’t make idle threats so I am not sure why I didn’t take this one seriously.
One morning it must have gotten all too much for her and sure enough an icy cold splash of water landed on my face, blankets, sheets… the whole lot.
I’m not sure it cured me of my dislike of getting up in the morning, but I certainly jumped out of bed after that.
My job now means it doesn’t matter how much I do or don’t like getting up early, so each morning as I lie snuggled in my doona I make little bargains with myself so I can get up and going.
“Okay Shannon, if you get up now you can stop in and get a coffee on the way to work… no plunger coffee for you.”
“All right, if you get up in three minutes time, you can wear your new work pants today.”
But this is the one that really gets me going:
“Shannon, if you don’t press snooze again, for the fourth time, you can have a cooked breakfast.”
There’s nothing like a cooked breakfast to motivate me, it is after all my favourite meal of the day. This is one of my favourite breakfast dishes and one that has various versions.
It’s another great “throw together” dish mainly using staples from the cupboard and fridge with a few fresh herbs as well. If you are not a fan of coriander, then basil and parsley also work well.
This is a dish worth getting out of bed for and the leftover tomato and chorizo mixture with al dente penne pasta is a perfect, quick and easy dinner.
Now you would have thought I would learn my mum’s threats were serious, but a few years after the water in the face incident, I said I didn’t want what she was cooking, so she threatened that if I said it again I would have to do my own grocery shopping and cook my own dinners. Not long after I found myself on a diet of white rice and Mac and cheese for a month.
Baked eggs Ingredients
♦ 2 eggs
♦ 1 tin tomatoes
♦ 2 cloves of garlic, crushed
♦ 1 chorizo sausage, diced
♦ 1 small brown onion, diced
♦ Half a cup of water
♦ 1 teaspoon of sugar
♦ ½ cup coriander stalks and leaves, diced plus extra for garnishing A sprinkle of cumin Olive oil
Method Preheat oven to 200 degrees Put a splash of oil in a stove top and oven-safe pan. Fry the onion, garlic and chorizo until onion is translucent. (If you don’t have an oven/stove safe pan, use a frying pan and transfer fried ingredients to small baking dish after next step) Add tomatoes, water and sugar and coriander, bring to boil. Reduce heat and simmer for 15 minutes. Take off heat (if using a baking dish, pour liquid into it now). Lightly crack eggs on the top of the sauce, in the centre of the dish. Sprinkle cumin over eggs. Put dish into oven and bake until egg whites are cooked through (about 15 minutes). Garnish with coriander and serve with crusty bread.
Chef's tip The tomato and
chorizo sauce can been cooked
the night before.