Here's a dish called Red Eggs and Babinjan. It was made by my parents-in-law, Julie and Josh who were Jewish, and came originally from Iraq. The eggs are cooked for a long time and turn brown. I don't know why they were called Red Eggs, perhaps it's a mistranslation. Dishes cooked slowly on the fire … Continue reading Red Eggs and Babinjan
In a coffee shop I saw someone eating poached eggs and I was simultaneously envious and thinking I could make that. For the mess of vegetables: A beetroot with the leaves attached A handful of string beans A courgette Spinach A few cloves of garlic. Saving the leaves for later, peel the beetroot, top and … Continue reading Poached Eggs on a mess of vegetables.
This recipe is my approximation of a Spanish dish, Tortilla, with various additions. I haven't been to Spain, so no guarantees of authenticity here. It's good for vegetarians (provided they eat eggs) and also for people who can't eat wheat. Quantities are not critical for this dish, and you could try substituting tomatoes or red … Continue reading Tortilla / omelette