Avocado Toast with Fresh Basil Scrambled Eggs

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Avocado Toast with Fresh Basil Scrambled Eggs

Ingredients:

2 pieces multigrain bread
1 ripe avocado

2 Eggs                  

2 tbsp Milk

½ tsp Ground Black Pepper
1 tbsp olive oil
½ tsp Chilly flakes

1 tbsp Fresh Basil (Chopped)

1 tbsp Butter
1 tbsp chopped pistachios (optional)

Salt to taste

Method:

Toast the bread. Cut the Avocado in half, remove pit and scoop the flesh into a bowl.  Mash the avocado with a fork, keeping the texture slightly chunky. Spread half the mashed avocado onto each piece of toast and drizzle with olive oil, and sprinkle with salt and Chilly flakes to taste. Top with pistachios, if desired. Crack the eggs into a bowl. Add milk and pepper, and then use a fork to beat them well. Now add a pinch of salt and whisk. Put a medium saucepan over a low heat and add the butter, carefully pour in the eggs. Stir slowly with a spatula. Keep stirring gently until the eggs are done. Add the chopped fresh basil and then remove from the heat. Serve along with Avocado chilly toast.

Shakshuka

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Shakshuka

Ingredients:

1 large Onion (Finely sliced)

1 large Red Bell Pepper (seeded and finely sliced)

3 Garlic cloves (Finely sliced)

1 tsp ground Cumin

1 tsp Kashmiri Red Chilly Powder

4 Medium Ripe Red Tomatoes

¼ tsp black pepper powder

1¼ cups Paneer [Cottage cheese] (optional)

6 large Eggs

3 tbsp Olive oil/refined Oil

3-4 Sprigs of Fresh Coriander Leaves

Salt to Taste

Method:

Boil water in a vessel. Make a cross at the bottom end of the tomatoes and place them in a vessel of boiling water. Leave them for 1 – 1 ½ minute. Immediately remove them and place in cold water and once they cool completely, drain the water and peel and chop the tomatoes. Heat oil in a cast iron skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 10 minutes. Add garlic and cook until tender, now add in ground cumin, chilly powder, and cook for a minute. Pour in tomatoes and season with salt as per taste and pepper powder; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled Paneer (optional). Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover the skillet with lid and reduce the heat and simmer for 8-10 minutes or until eggs are done. Garnish with chopped coriander leaves and serve with Bread or Nan.

Spanish Omelette

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