You guys, it's been a long week. The last 10 days before school starts is usually excruciating (note to self: take a road trip at the end of August next year) and there have been some icky work-related and renovation-related situations causing me stress. I ought not elaborate except to say that I'll get through it, but you may notice a few more gray hairs around my temples and some extra wrinkles in my crows feet.
Meanwhile, the kids and I did manage to eke out a tasty dinner this past Wednesday night: chapatis with eggs poached in spicy tomato sauce! This is one of our very favorite late summer recipes, an indulgence when fresh tomatoes and eggs are plentiful. I don't have a lot of pictures to share here, mostly because it's starting to feel redundant to post pics of kids cutting vegetables and mixing up stuff in a bowl.
Here they are, mixing stuff up in a bowl:
If you follow me on IG, you saw a couple short videos of them mixing dough and Anya rolling out flatbreads. She's getting pretty good at it!
Here's some stuff cooking:
|Fresh herbs are so yummy.|
Sorry this was the best I could do this time around. It was good, though.
Eggs poached in spicy tomato sauce:
- 4 T. olive oil
- 1 large onion, chopped
- 1 T. chopped garlic
- 1 cup chopped bell pepper
- 6-8 cups chopped fresh tomatoes
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 T. chili powder or ground ancho powder
- 1.5 tsp. salt
- 6 eggs
- 1/4 cup fresh herbs (parsley, cilantro, chives are all good) chopped
- cheese of your choice to serve, such as goat feta, Monterey Jack, cheddar, queso fresco...
- hot sauce or cayenne pepper to serve (optional)
- flatbread of choice to serve (chapati recipe below)
- Warm the oil on medium low heat and cook the onions until soft, about 7-9 minutes.
- Add bell pepper and cook another 3-4 minutes.
- Add garlic, cumin, coriander, chili powder, salt and tomatoes and cook down into a sauce, about 20 minutes.
- Break the eggs into the tomato sauce and poach whole for about 5 minutes, gently turning the eggs over if necessary to cook through.
- Sprinkle chopped herbs over the top of the mixture right before serving with cheese, hot pepper or sauce, and flatbread of your choice (chapati recipe below).
- 2 cups chapati (atta) flour
- 2 T. oil
- 1/2 tsp. salt
- 1 cup (or less) warm water
- extra all-purpose flour for rolling
- Mix flour and salt. Add oil and some of the water and mix into a dough, adding more water if necessary. You want a round, soft ball of dough that isn't sticky.
- Let the dough sit at room temperature for about an hour.
- Divide into balls about 1-1.5" across.
- Roll each ball into a flatbread about 5-6" across and immediately cook on a hot cast iron skillet 30-60 seconds on each side, or until lightly browned and puffy. Keep flatbreads warm in a folded towel until ready to serve.