The hungry homeworker's lunch, a variation on eggs and beans
I'm very fortunate in that I get to work from home on a fairly regular basis, something I value greatly because I can escape the exhausting commute and for at least a day have the *luxury* of eating breakfast sitting down at home rather than being elbowed on the train. I know some of you may think that 'working from home' really means a 'day off' but honestly, I actually work harder and more efficiently than I would if in the office. Come lunch time however, there is no easy solution for a meal with none of the cafes and sandwich bars that surround a city office and a trip around the local village shop not providing much in the way of healthy sustenance. On a cold day, a warm lunch provides enough of an incentive to carry on during the afternoon so with varieties of tinned beans and eggs always in the house, odds and ends from the fridge and pickings from the garden, this simple one pan lunch was knocked up in around 15-20 minutes.
The hungry homeworker's one pan lunch - serves 2
1 tbsp extra virgin olive oil
1 red onion, finely chopped
2 cloves garlic finely chopped
pinch of dried chilli flakes
1 red pepper, finely sliced
½ tsp smoked hot paprika
6 tomatoes, roughly chopped
1 tin of butter beans, drained
large bag of spinach
2 eggs
120g feta
large handful of parsley, chopped
salt and pepper to taste
Heat the oil in a large pan and sweat the chopped onion until soft, then add the garlic, dried chilli and red pepper and cook for a few more minutes. Stir in the paprika, then the chopped tomatoes and simmer, stirring, until the tomatoes have broken down a little.
Stir in the beans, then the spinach and cook until the spinach has wilted. Season to taste. Make two dents in the mixture and crack in the eggs, one at a time. Place a lid on the pan and cook until the eggs have set but the yolks are still runny.
Remove the lid and turn off the heat. Sprinkle over the crumbled feta and chopped parsley. Tuck in whilst watching the news before returning to work.
I served this with toasted slices of leftover bread (several kinds) using up what was left in house, so very satisfying on all levels.
The hungry homeworker's one pan lunch - serves 2
1 tbsp extra virgin olive oil
1 red onion, finely chopped
2 cloves garlic finely chopped
pinch of dried chilli flakes
1 red pepper, finely sliced
½ tsp smoked hot paprika
6 tomatoes, roughly chopped
1 tin of butter beans, drained
large bag of spinach
2 eggs
120g feta
large handful of parsley, chopped
salt and pepper to taste
Heat the oil in a large pan and sweat the chopped onion until soft, then add the garlic, dried chilli and red pepper and cook for a few more minutes. Stir in the paprika, then the chopped tomatoes and simmer, stirring, until the tomatoes have broken down a little.
Stir in the beans, then the spinach and cook until the spinach has wilted. Season to taste. Make two dents in the mixture and crack in the eggs, one at a time. Place a lid on the pan and cook until the eggs have set but the yolks are still runny.
Remove the lid and turn off the heat. Sprinkle over the crumbled feta and chopped parsley. Tuck in whilst watching the news before returning to work.
I served this with toasted slices of leftover bread (several kinds) using up what was left in house, so very satisfying on all levels.
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