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When Jack met Jamie OR when Shakshuka met Huevos Rancheros

Wednesday, 30 January 2019
Hello Dear Reader,

Without a doubt, my favourite blogger, Insta-star and simply amazing cook at the moment is Jack Monroe from Bootstrap Cooking/Cooking on a Bootstrap. Her recipes are quite wonderful with lots of flavour packed into every mouthful. And you probably already know that I adore Jamie Oliver, one of the most influential chefs of our time (well, at least I think so). So when I was reading Jacks latest book "Cooking on a Bootstrap" and found her recipe for Shakshuka and then the following day, Jamie's recipe for Huevos Rancheros came up on Instagram I knew I would have to make them both.

They were similar but just a little bit different from each other and I loved the sound of them both, so I decided to mash them together and todays recipe is what I came up with. A very economical and delicious dish that you can eat at anytime of the day, not just for breakfast, in fact I made this for our relaxed Friday night dinner last Friday and really loved it. Funnily enough one of my other food star crushes, Julie Goodwin, posted something very similar on Saturday morning on her Instagram feed. Touché Julie!

Ingredients for When Shakshuka met Huevos Rancheros, clockwise from right-a couple of handfuls of baby spinach, one medium red capsicum cut into batons, a good handful of parsley, finely chopped, 4 eggs at room temperature, 2 cloves garlic, grated on a microplane, 1 large onion, finely diced, 450 gram potato, peeled and diced into 1cm dice (then boiled/steamed till just tender) 2 teaspoons ground cumin, salt and pepper to taste, 2 teaspoons crushed chilli and 1 can diced tomatoes 

In a large, heavy based, non stick fry pan, sauté the onion and garlic in a little oil on low heat for 5 minutes then increase the heat to medium and add the cumin and chilli, again sauté for 5 minutes 

Now add the red capsicum and sauté till the capsicum starts to soften 

Add the can of tomatoes, rinsing out the can with a little water and adding that also. Let bubble away for 5 to 10 minutes or until slightly reduced and thickened then sprinke over 1/2 of the chopped parsley 

Next, add the cooked potato cubes and spinach and let the spinach wilt down for a minute or two

Make four little divots in the veggie mixture with the back of a spoon and crack in the eggs, turn heat down to low

Pop a lid on and cook till the eggs are just set (or to your liking)

Spoon out a generous serving of veggies with an egg in the middle and sprinkle with chopped parsley. I served ours with warm multigrain wraps to mop up all the goodness.

Over to you, what time of day would you eat this? And what else would you add? Are you also a fan of the lovely Jack?

Have a lovely day, 
💗Fi

Three Years Ago-My Favourite Knives

2 comments

  1. Oh my, that looks amazing! I'm going to have to try that. :)

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    Replies
    1. Hi Stephanie,
      It is a beaut little, all in one dish❤️And it’s easy😊Fi

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