De­light­ful break­fast

Hearty serve of baked eggs will set you up for the rest of your busy day

Chinchilla News - - LIFE - Shannon New­ley­ley@dai­lyex­am­

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.

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