Another gluten free, FODMAP friendly veggie one. I’m going to have to deep fry something soon, else I’ll get a reputation for being a healthy blogger. Chimichanga, anyone?
This is a great recipe, courtesy of the wonderful River Cottage Veg cookbook, which is a real eye opener for a confirmed carnivore such as myself. It sounds an exaggeration, but when a meat free dish is as creamy and satisfying as this, you do wonder if meat is so necessary.
Also, it’s another foodstuff you can sing along to a great song, in this case, Babooshka by Kate Bush.
- 1 tbsp Garlic oil
- 2 tbsp. Olive Oil
- 1 tsp Cumin seeds
- 1 Red Pepper
- 1 Yellow Pepper
- 2 tbsp grated carrot
- 400g tin chopped tomatoes
- 1 tsp paprika
- 1/2 tsp turmeric
- 4 eggs
- Salt and pepper
In a frying pan (oven proof, if you have one), heat the oil over a medium heat. Add the cumin seeds, and cook out for about two minutes.
Add the peppers and carrot and put the heat low. Cook them out, stirring regularly for 20 minutes, till everything has wilted and is really soft.
Add the turmeric (feel free to use saffron, if money’s no object, or you live in the Middle East) and paprika, and stir through, then add the tomatoes, and salt and pepper to taste, then simmer away for 10-15 minutes. Set the oven to 180c in readiness.
If your pan isn’t ovenproof, transfer the mix to an ovenproof dish. Either way, make four wells big enough to hold an egg (As you’ll see I failed in this regard, and the end result, while delicious, was messy!). Crack an egg into each of these, sprinkle a little pepper on, and bake for 10-12 minutes. You want the whites just about set, and the yolks still runny.
Remove, serve with a side salad, or some crusty bread, eat, and enjoy!