ONE-PAN BRUNCH: GREEN EGGS AND OLIVES

 
 
 
JasmineHemsley_GreenEggsOlives_NickHopperPhotography_-1932.jpg
 

This dish is so simple, you can almost look at the pic and know how it goes, but hey, mouthwatering images like this are the inspiration we need to get into the kitchen and cook our own meal!

Here I’ve taken tender stem broccoli which I’ve rough chopped, leeks, spring onions, watercress,  a grated courgette, and a handful of olives that needed using up — basically the contents of my fridge one Saturday morning. I had some toasted pumpkin seeds left over from a previous recipe and that went on top as a garnish along with a sprinkling of Korean chilli flakes, which are my go-to for colour and piquant tastes without too much heat… but then again… hang on a minute... this is Kapha season so if there’s any time that we can welcome a dish with some heat to warm and perk us up, it’s now! Kapha season is also the reason that the greens in this easy winter-going-on-spring recipe works so well. Those bitter, astringent tastes of Vata from these light and airy veg help offset the heavy, oily Kapha qualities of eggs and salty Kapha qualities of olives — sprinkle with Pitta chilli for some warmth and you’re onto a winner.

 

INGREDIENTS

Serves 2 or 4 with sides

4 eggs
2 tbsp ghee or your favourite cooking oil
200g tenderstem broccoli, cut into 2cm on the diagonal
1 tsp ground coriander
1 tsp ground cumin
1 tsp fennel seeds
1 medium leek
1 medium, courgette, grated
50g watercress, rough chopped
Handful of olives (chopped or sliced if you like)
Sea salt and a good grind of black pepper
¼ tsp Korean red pepper flakes or pinch of cayenne or dried chilli flakes

METHOD

  1. In a large pan, heat the ghee on medium-high heat, add the leeks, followed a minute later by the courgette, broccoli, coriander, cumin and the fennel seeds and sauté for 3-4 minutes. Add the watercress, olives and mix thoroughly with a pinch of sea salt.

  2. Make 4 wells in the greens and drop an egg into each.

  3. Season with salt and black pepper then add a lid. Turn the heat down to medium and cook for 3-5 minutes depending on how you like your eggs. A clear glass lid makes it easy to check.

  4. Finish with some chilli flakes and serve immediately.

East by West tips:

  • If you’re feeling very Kapha, have one egg, reduce the olives and totally up the greens!

  • If you’re feeling very Pitta, skip the chilli and olives.

  • If you’re feeling very Vata, reduce the chilli, enjoy the olives and choose more watercress over broccoli, which is actually one of those green leaves that is Vata-pacifying. Perhaps add some sweet potato or carrot to the dish to make it heartier.

 
WINTER, VEGETARIAN, LUNCH, BREAKFASTJasmine Hemsley