MIDDLE EASTERN FRIED BRUNCH

MIDDLE EASTERN FRIED BRUNCH

Rough and rustic one pot brunch. Still settling in, grounding and getting used to my new kitchen. Very grateful to have a bigger space and a yard to create in. Trying to get used to the light and shooting my dishes. I love breakfasts like this, where Im scrabbling to create something out of minimal ingredients along with some bits from the night before. I had some pre salted and cleaned, aubergine - about a small handful left over. I kept the oil I cooked my aubergine in which had Isot biber, tatli biter, coriander seeds in and I had tahini, cashew crema left from an idea I was trying. I put this together with 1 small sweet potato and a handful of spinach and 1 garlic clove, 1 spring onion.  

You can create a beautiful little meal with very little, even if you take out some of the chefy bits from above. It all about being resourceful, I could of thrown away the aubergine as there was hardly anything left, but it made the dish. This can relate to ourselves yes we are a small part of the whole but we are very powerful and have a great part to play. 

Method

To make this dish, fry off the sweet potato first for a few minutes, in some coconut oil. Then add aubergine with a whole garlic clove and some fennel seeds, sauté off until golden and soft, add spinach and cook this off for a few minutes. Move your veggies to the edge of your pan, then add your egg. Remember to season as you go. 

Serves 1 

1 organic free range egg (optional) used local fluffets eggs from Dorset 

1/4 Aubergine 

1 small sweet potato 

1 handful spinach 

1 garlic clove

1 tsp fennel seeds 

1 spring onion 

1 tablespoon coconut oil OR Rapeseed oil 

Garnishes

Parsley, lemon juice, chilli oil, tahini