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SPICY SWEET POTATO HASH WITH BAKED EGGS

You’re probably on a first-name basis with potato hash but have you tried a sweet potato version? I try and substitute these sweet spuds in most recipes that call for potatoes not just because of their better nutritional profile, but also because I love their subtle sweetness especially when paired with something deeply savoury like… Read more »

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EGG AND SILKEN TOFU FRIED RICE

   If sticky-rice fried rice is something you enjoy eating, then this might be the recipe for you (fyi, and achieved without using sticky rice). Silken tofu is broken up into small curds—resembling scrambled eggs—and when tossed with the rice, gives it the most desirable soft-set consistency. The tofu completely disintegrates into the rice and… Read more »

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TURKISH FRIED EGGS

   The idea of putting yogurt and eggs together may sound unconventional and even slightly eccentric. Yogurt plays an integral part of Turkish cuisine and is used liberally on everything sweet and savoury. It cools a dish down by reducing spice levels, adds acidity and creaminess, and in this case where the yogurt is cold… Read more »

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SHAKSHUKA WITH ROASTED BANANA PEPPERS

   Back in Uni, eggs for dinner was a standard end-of-the-month staple (as was cereal, but let’s not go there.) Hard-boiled and tossed with dried oregano, salt, and pepper, and piled high on what Nigella calls ‘plastic’ bread – the cheapest kind you can find. Needless to say, I can never eat eggs the same… Read more »

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Black bean, egg and mushroom fried rice

Chinese black bean has been all the rage in our household for a while now. Known as Douchi in Chinese, they are essentially black soy beans that are heavily salted and fermented and used extensively to flavour everything from stir-fried vegetables and meats, eggs, to rice dishes. These little umami-laden nuggets are salty and sweet… Read more »

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Chorizo, spinach & tomato frittata

Anything that is meant to be set just right “with a slight wobble to it” intimidates me. Cheesecake, crème caramel, quiche, custard pies..I fear you. The first recipe that I came across for a frittata looked pretty simple to follow, ingredients accessible, but the oven timings “varying widely” bit really got to me. I chickened… Read more »

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Cinnamon French toast with stewed apples

I think this is my first breakfast dish on here. Which when I think about, doesn’t make any sense since I’m that person that loves to eat breakfast foods at any time of the day. No strict time restrictions in my head. A full English breakfast for lunch? Oh yes, please. Dosa for dinner? Hell… Read more »

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Baked eggs with purple Amaranth

Confession – I bought this without knowing what the hell it was, because it was purple. Didn’t have a name, and didn’t know what I was going to do with it. But I had to have it. A quick Google search along the lines of “purple spinach like plant” threw up a ton of options… Read more »

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CARAMEL CUSTARD

I go through these phases. For instance, when I discovered the joys of herby mushrooms on toast, I remember eating it almost everyday for more than 2 weeks straight! An addictive personality or an obsession, I can’t seem to figure out. You have those dishes that come into your life with a bang and most… Read more »