Well here is another one...One I call Lazy Morning Eggs....You know, the kind of eggs you make the morning after a hang over or mind blowing sex....or just one of those mornngs where you wake up so tired you're ready to go back to bed...
It all starts in a medium pot with plenty of olive oil and garlic, like most good things do. Then a big pinch of crushed red chile flakes from the portable spice rack. Next up: a mess of tomatoes, whichever ones I’m afraid might burst with juice before we’ve gotten to them. Cherry tomatoes go in whole. Beefsteaks and heirlooms I roughly chop first. When the skins start to split and everything starts to look nice and saucy, I crack eggs right into the tomato mixture, throw a lid on the pot, and let them poach. While that’s going, I toast bread and tear up some leafy greens for a salad—a mix of tender Swiss chard or lettuce and herbs is ideal—and season it with lemon juice, salt, and a drizzle of oil.
Here...you check out the entire thing...Chickpea, Spinach, and Chorizo Frittata...(They'll be more of these recipes coming..)
- 1 small onion
- 2 cloves of garlic
- olive oil
- 1 roasted red pepper
- 200g cooked chickpeas
- 150g chorizo
- 1 teaspoon smoked paprika
- 2 big handfuls spinach
- 5 eggs, beaten
- Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
- Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
- Saute everything together until the orangy paprika oils run from the chorizo.
- Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
- Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
- Preheat the grill then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.
- Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view.
- Sprinkle with a little sea salt.
- Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.