You’ve probably been wondering where Arike has been, not to worry I am back to share with you a recipe on how to beautify a simple breakfast menu. I have taken my time to perfect this recipe and hope you enjoy it as much as I have.
Do you know that your food doesn’t have to look dull just because you’ve decided to become a flexitarian, actually it gives you the opportunity to experiment with colour:
Food tends to look more inviting, delicious and edible when it has THAT hint of colour, so here’s the recipe I use to give the simple potato and egg abundance of life and colour:
1. Freshly washed potatoes – 4 or 5 tubers of 🥔
2. Medium sized brown onion – 1
3. Salad/Vine tomatoes – 2 or 1 respectively
4. Variety of bell peppers (for this recipe I used a combination of red, green and orange peppers).
5. Free range eggs – 5 (there are alternatives to eggs out there which can also help vegetarians to recreate this recipe).
6. Sunflower 🌻 oil – 2 tablespoons.
7. Medium sized prawns – a whole pack (if straight from freezer, remember to defrost). If you don’t eat prawns you can substitute with your favourite vegetable.
8. Salt – 1/2 to 1 teaspoon
9. Thyme – 1/2 teaspoon
10. Knorr seasoning – 1/2 a cube (there are vegetarian versions of this should you be exclusively vegetarian).
11. Stainless steel frying/deep pan
This is for those who want to add a bit of heat or veg to the egg mixture and are feeling adventurous:
1. Chilli jalapeno pepper – only 1 ( except you really like hot foods)
2. Washed baby spinach – a handful ( don’t forget to chop). This is a good option if you want to make a vegetarian version of this meal (meaning prawns can be substituted with spinach).
1. Wash your hands (preferably with antibacterial soap and do so between all preps) and wipe all work surfaces in the kitchen before and after you start cooking with antibacterial wipes.
2. Peel and wash the potatoes, chop them to the size you want, place the chopped potatoes into a pot, add enough cold water to cover top of the potatoes, add 1/2 or 1 teaspoon of salt, turn the burner to high to bring the water to boil, then reduce to medium low, cook the potatoes for 15mins in gently boiling water and use a fork to check the level of tenderness at regular intervals (do this to get the potatoes to the level of tenderness that best suits you). Once done, drain the potatoes using a colander, after which the potatoes are ready to eat.
3. Place 2 tablespoons full of sunflower or vegetable oil in the pan and put pan on medium/low burner.
4. Chop onions and add to the pan, lightly fry for 1min.
5. Add the already defrosted prawns to the pan and lightly fry for another 2mins, at this point you want to add a 1/2 teaspoons of thyme and salt.
6. While the mixture is allowed to lightly fry for another 2mins, begin to chop the tomatoes, varieties of bell peppers (and/or jalapeno pepper and spinach).
7. Add the chopped bits to the mixture in the pan and allow to fry for another min whilst using a spatula to turn it so that the sides won’t get burnt (lower the gaze of the flame at this point).
8. Crack all 5 eggs into a bowl and beat until very fluffy (this will allow the egg to rise well when frying), increase the gaze back to the medium level and add the eggs. At this point, allow the mixture to begin frying for 1min, after which lower the gaze, open the Knorr cube and sprinkle around the egg and turn at regular intervals again to prevent burning.
9. Once the egg is done and has acquired your desired colour, plate/serve the meal: the freshly boiled potatoes with the beautiful egg, make a cup of hot chocolate and enjoy your breakfast.
Don’t forget that Arike caters (small chops) for a maximum of 25 people and if you have any questions please leave a comment below.
Till next time enjoy your meal.