After a couple of weeks of Christmas indulgence, I decided that this weekend would be a perfect chance to get my spatula out of hibernation and cook up something a bit healthy. My husband is currently suffering from a nasty bout of man-flu, so I thought a few veggies wouldn’t hurt!
I decided to try one of the recipes from the much discussed book, Lean in 15 by Joe Wicks, The Body Coach. I recently bought this book for someone’s birthday and after taking a sneaky glimpse of the recipes, I purchased another copy for myself.
Anyway, the husband decided that Tomatoes, Eggs and Chorizo was what he wanted, so I got to work.
The recipe was simple enough to follow and, more importantly, quick to prepare and cook.
First, I chopped up 150g chorizo (the hard stuff, not soft cooking chorizo) and 4 spring onions, before frying them up with a pinch of chilli flakes for approximately 2 minutes. Wow, did the kitchen smell good at this point!!
Next, I added one 400g tin of chopped tomatoes. If following the recipe correctly I should really have added two tins, however the frying pan was already pretty full by this point.
I waited until the tomatoes were bubbling and then turned the hob down and simmered the mixture for around 5 minutes.
Finally, I cracked 4 eggs (normal eggs would do, but I treated us to some gorgeous looking duck eggs) on top of the tomato mix before adding a sprinkling of Parmigiano Reggiano D.O.P.
I then covered the frying pan with foil and allowed it to simmer for a further 5 minutes before serving.
This was a low-carb recipe but I did cheat and serve up the eggs on slices of wholegrain toast.
The meal was HUGE but absolutely delicious. In future, I think either one egg would be sufficient or I could leave out the toast (as per the book!).
The verdict from the husband – a very tasty brunch/lunch and a request that I make it again soon.
I will definitely be trying out more recipes from this book in the near future.