Well, we´ve been home a week and, as expected, it´s been a week of running around seeing folk, catching up with all that awaits you after a 2 month absence and lots of eating and drinking!
When I first used to visit Big Man before I lived in Spain, he was puzzled as to why I used to complain at the lack of vegetables in our diet. Spain has beautiful vegetables pretty much all year round. The problem is, when you live in the mountains and are eating in restaurants, the focus is on heavy mountain dishes – predominantly meat. Of course, this week, he´s come to understand what I was talking about and started groaning that he couldn´t face another meat heavy meal.
No problem, the little bit of veggie gardening we managed to do this year was tucked happily in our freezer and our lovely hens were happy to oblige with delicious free range eggs. The result? A delicious, home cooked, not too heavy, but satisfying meal made entirely from home grown ingredients.
It´s similar to a Spanish dish called Huevos a la Flamenca, which I´ll show you another time, but today it was less about the jamon and the chorizo, and all about the vegetables. Leave out the eggs and you have a vegan meal, add them in and it´s vegetarian.
Ingredients for 2 people as a main course
- 1 sweet onion, halved and thinly sliced
- 4 cloves of garlic, peeled and thinly sliced
- 1 cup of crushed tomatoes
- 3 mixed peppers, cut into thick slices
- About a cup of a favourite green vegetables (I used our runner beans, thinly sliced)
- 2 tablespoons of tomato purée
- A sprig each of oregano and rosemary
- A glass of wine (or water) Salt & Pepper
- Olive oil
Start by gently frying the onions and garlic in a little oil until they start to soften then add in the peppers. Cover with a lid and when the peppers start to soften add the rest of the ingredients. Cover with a lid and allow to simmer gently for about 20-30 minutes until the peppers have broken down and are very soft. Taste and adjust the seasoning and if too liquid, cook for a minute or two to reduce the sauce and remove the herbs.
Transfer into individual (heat proof) serving dishes if you like, then crack two eggs into each portion. You can either pop the dishes into the oven on a medium heat for about 10 minutes until the eggs are set, or continue to cook on the stove top (this is what I did). If you like a soft yolk, using a chop stick or the “wrong” end of a spoon, gently stir the white into the vegetables as it cooks, avoiding the yolk. The white will “scramble” into the vegetables and the yolk will stay soft.
Eat with plenty of crusty bread and listen to your body thanking you for giving it a welcome hit of Vitamin C. A glass of wine also helps, but then it´s made of grapes and grapes are fruit…right?!