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We look forward to Sunday’s… we can laze around in our PJ’s and cook up a hearty breakfast in the middle of the morning
Sunday’s consist of waking to the wonderful feeling of no work, no commitments (1Food doesn’t count because we love what we do) and the only day of the week that my husband and I get to spend together. There are 4 commandments for our Sunday’s at home:
Whether it’s some homemade peanut butter on a toasted slice of seeded bread or a poached egg with some of our capsicum dip, it’s always a tasty brekky – yet totally under appreciated when compared to our massive collection of all other recipes! But Sunday’s are different, so we thought we’d share our love for lazy Sunday’s and one of our recent recipes with you.
For this recipe we used a combination of fresh and tinned ingredients, because as our Sunday traditions go – we’re not going anywhere. So if we’re out of the fresh ingredient we go for the alternative. If anything, it just makes it quicker!
We served these spicy baked eggs with a chunky slice of pressed ciabatta to mop up the saucy mixture – and it was yummmmmy! Enjoy x
2 x large, free range fresh eggs |
1 medium red onion |
120gm tin plain kidney beans or 4 bean mix |
120gm tin plain corn |
1 small/medium red capsicum |
1 long red chilli |
2 tbsp. no added salt tomato paste |
1 tsp. salt & pepper |
1/2 tsp. smoked paprika + extra for garnish |
1 tsp. dried marjoram |
1 garlic clove, minced |
1 tbsp. extra virgin olive oil |
Spring onion, sliced, for garnish. |
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