Our moving from Kansas City, MO to Peoria,IL started on Monday last week and is still not over yet. Monday had been the packing and wrapping day, Tuesday the truck had been loaded by a moving company and we filled up a small U-haul trailer with a bed, a table, two chairs, only the very needed kitchen stuff and two foldable lawn chairs. That’s all we would need until Friday, that was what we thought, little did we know…
As soon the moving guys had loaded our belongings, I said farewell to the house that had been our home for the last year and headed north east to our new home. We arrived in the middle of the night and after unloading everything we felt asleep right away.
The next morning came earlier than expected, a thunderstorm reduced my sleeping time from short to just a nap. All I needed was a strong coffee and smart-me I packed my French press – but forgot my mug. Sleep-deprived I was thinking about drinking the coffee right out of the coffee maker but luckily I found a few bowls. I spend my first morning in my new home sitting outside in the morning sun, slurping my coffee out of my muesli bowl and felt a little French. Not that bad!
Our stuff didn’t arrive as expected on the following Friday and nope not on Monday, but on Wednesday the moving company finally showed off. Boxes had been everywhere!
Today the overall situation is still a little chaotic but glimmers of hope are a nearly finished kitchen and I unpacked all my cookbooks. We are making progress but measured in baby steps.
All I needed was some comfort food to feel a little more “home” and I really love tomato-poached eggs, it is my go to lunch if I need something quick. This is the Indian version which I adapted from Anjum Anand “Anjum’ s New Indian”.
serves 3 for lunch and 4-6 for brunch
You can change the whole meal by only adjusting some spices: make an Italian version with basil, oregano and olive oil. This is Marco Canora’s version from his cookbook “Salt to taste” .Combinations are endless: how about cumin, feta, parsley and paprika powder.
Anjum Anand recipe calls for 1 medium onion, I like to use fresh green onions, I used red chili flakes instead of pure red chile powder and instead of 6 fresh tomatoes I used more and canned tomatoes. This is getting hot, if you don’t like it spicy use less cayenne pepper and red pepper flakes, you can still add more later.
3 tablespoon vegetable oil
2 large cloves of garlic
3-4 fresh green onions
3/4 teaspoon ground cardamon
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
3/4 teaspoon garam masala
1/4 teaspoon sugar
salt to taste
1/2 green bell pepper
2 cans diced tomatoes (400 g / 14.5 oz. each)
2 teaspoon white wine vinegar
Chop the garlic, cut the green onions and separate the green and the white part. In a small bowl measure and mix the spices and the sugar. Wash, core and slice the green bell pepper.
Heat the oil in your skillet over medium heat. Add garlic, green bell pepper and the white parts of the green onion, cook stirring for 1-2 minutes. Add the spice mix and cook for 30 seconds.
Pour in the tomatoes, stir well and cook for 10 minutes, add the vinegar and the rest of the green onions and stir. Form 6 small hollows with your spoon, crack the eggs and let slide into the hollows. Continue cooking until the eggs are how you want them.
Serve with bread.
Take a bite:
Beautiful pictures and nice stories: beyond the plate