EGG-cep­tional

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Self-taught cook and food blog­ger Leah Itsines is hap­pi­est when she’s pre­par­ing de­li­cious food for the peo­ple she loves. She’s on a mis­sion to help oth­ers make healthy eat­ing an easy life­style choice by pro­mot­ing cre­ativ­ity and con­fi­dence in the kitchen.

Her book The Nour­ish­ing Cook will in­spire you to have a go and learn for your­self just how ef­fort­less it is to cre­ate nu­tri­tious meals that ev­ery­one will want to eat.

Fol­low­ing is one of her recipes:

BAKED EGGS with BLACK BEANS

In­gre­di­ents

■ 1 Tbsp olive oil

■ 1⁄2 onion, finely diced ■ 1 gar­lic clove, crushed

■ 1 × 400g can whole peeled toma­toes

■ 100g canned, drained black beans

■ 1⁄2 tsp dried oregano

■ 1⁄2 tsp chilli flakes (add more if you like it ex­tra hot)

■ pinch each of salt flakes and freshly ground black pep­per

■ 4 eggs

■ 2 Tbsp grated parme­san

Method

Pre­heat the oven to 180C.

Heat the olive oil in a saucepan over medium heat, add the onion and gar­lic and fry, stir­ring oc­ca­sion­ally, for 5 min­utes, or un­til the onion is soft­ened. Stir in the toma­toes, black beans, oregano, chilli flakes and salt and pep­per and sim­mer for 5 min­utes.

Spoon 1 ta­ble­spoon of the tomato mix­ture into the base of two 2-cup ca­pac­ity oven­proof bowls. Crack 2 eggs into each bowl, then cover with the rest of the tomato mix­ture.

Sprin­kle the parme­san over the top and bake in the oven for 10 min­utes (for runny eggs) or 15 min­utes (for medium — well-done eggs). — Serves 2

The Nour­ish­ing Cook, by Leah Itsines, Macmil­lan, $39.99

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