It has been a fairly uneventful week in the kitchen, which means it’s been quite tidy. The children made their own tomato, sweet potato and carrot soup which they promptly refused to eat, even with the addition of grated cheese. They also refused to eat Bee’s lentil chilli for her book group which was delicious. They normally eat most things put in front of them, so I’m assuming they were just being annoying.
The one dish that stood out was the simplest and quickest, but the tastiest. We had it with chickpea pancakes as part of our low carb eating. You can make your own garam masala or buy it. Up to you. Mine at the moment is very heavy on cinnamon and cloves which worked really well here, so add a little more of that if you fancy and increase the other ingredients as you see fit, this served two.
1tbsp coconut oil
3 handfuls of baby spinach
A handful of cherry tomatoes
2 spring onions, sliced
1tsp grated nutmeg
1tbsp garam masala
1tbsp chilli flakes
1tsp chia seeds
1tbsp toasted pine nuts
Salt and black pepper to season
A handful of chopped coriander leaves
Heat the oven to 200c
Heat the oil in an ovenproof sauté pan and add the spinach and nutmeg and season a little. Let this cook for about a minute then add the tomatoes and crack the eggs, well spaced into the pan.
Sprinkle over the garam masala and chia seeds and chilli flakes, season a little more then bake for 12-15 minutes depending on how well done you like your eggs.
Add the spring onion, pine nuts and coriander and serve hot in the pan.