The best thing about the weekends is the luxury of time. Sunday mornings are best for indulgent breakfast spreads with warm bread and fresh eggs. There will be none of that iced coffee and instant oatmeal in my cubicle in front a computer.
This time, it will be a creamy avocado toast with bright sun-dried tomatoes cradling a deliciously shiny egg. Just sneak in a slice or two of bacon, and I’ll be golden.
What you need:
- Sun dried tomatoes
- Salt and pepper
Slice the bread and top with avocado, sliced or spread depending on its ripeness. Add thinly sliced sun roasted tomatoes, season with salt and pepper, and bake in the oven at 300 for around 10 minutes. Top the baked toast with a fried egg.
Maybe I’ll still have that iced coffee, now.
This dish is for those nights when you’d rather order takeout but want something a little more substantial than a Big Mac. Maybe even something with a little kick to it. Inspired by Aslan’s dinner on essiebuttonvlogs (he’s a pro at video editing!), this dish is filling, savory and pretty quick to put together.
What you’ll need:
- Can of chickpeas
- half a log of chorizo
- garlic (as much as you want)
- tomato sauce
- chicken broth
- whatever vegetables you have lying around
The first thing to do is saute the garlic and chickpeas in a deep pan just until the garlic is fragrant. Next, put in about 1/4 cup of tomato sauce and 1/2 cup of chicken broth. Add about 1/3 cup of water. Stir and let it reduce until the chickpeas are just coated with the sauce.
In another pan, cook the chorizo until (as my BF so astutely describes) “it looks like dog food”. Add in eggs. I wanted a more subtle chorizo flavor so I added 2 eggs. Stir until it looks like scrambled eggs/chorizo.
Once all of that’s ready, serve the chickpeas and top it off with the chorizo. It may not look sexy but, trust me, it is so good!