Conor and I usually have breakfast together. He would probably use the word “breakfast” lightly, because majority of the time it’s just coffee and a couple slices of toast (which suits me just fine). It’s all we can manage whilst we’re still trying to shake off sleep and mentally prepare for another day at work. Occassionally we decide to be ambitious and recreate the breakfasts we used to share when Conor was working nights and would walk in with a bag of goodies just as I was brushing my teeth and wrestling out of my pjs. Bagels, toast with toppings (scrambled eggs and beans – one time Conor bought curry beans and that was a mistake), eggs whipped into omelettes, or boiled with a soft centre and paired with soldiers. Okay so we ate a lot of eggs, but I went to work with a full belly and didn’t consider eating my lunch at 10 o’clock.
This past week I’ve been off from work, whilst Conor is still dragging himself to his, so we don’t see each other till lunch time and breakfast has become even more redundant. Gone is the toast, and sometimes even the coffee. Today? I had ice cream, some fruit leather and stale popcorn left over from a bag I opened yesterday. I still feel hungry, and kind of sick. I can’t be entirely sure but I don’t think Conor is doing any better than I am.
All to say, we should probably eat more responsibly. Conor’s brothers are coming over to stay and we need to set a good example. So we’re stocking up on cereal and semi skimmed milk.
Weekends have now become the only time during which we do actually make some effort with breakfast. Mostly because we get a couple extra hours of sleep and don’t have to rush out the door. Instead we take our time and eat a proper meal. I intended to make this shakshuka for breakfast, but didn’t have all the ingredients until lunch time – but I reckon it works pretty well as part of any meal of the day. It’s quite versatile and easy to put together, plus you can’t go wrong with cracking an egg on top.
- 1 tbsp olive oil
- ½ large white onion, diced
- 1 garlic clove, diced
- ½ red pepper, diced
- 3 tomatoes, diced
- ¼ cup tomato sauce or passata
- 1 tbsp tomato paste
- ½ tsp chilli powder
- 1.2 tsp cumin
- 1 tsp paprika
- Salt and pepper
- 1 egg
- 1 tsp basil or parsely
- Handful of spinach
- Heat the olive oil in a skillet over medium heat and cook the onions and garlic until softened. Add the red pepper and tomatoes and continue cooking for another 5-8 minutes.
- Pour in the tomato sauce or passata and the tomato paste. Stir to combine everything together. Cook for a furthur 1 minutes.
- Add the chilli powder, cumin, paprika, salt and pepper and stir.
- Crack an egg on top. Place lid on top of skillet and allow egg to cook untouched.
- To finish sprinkle with basil or parsely, and add a handful of spinach.