Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 11

BREAKFAST FOR 4 NORMAL PEOPLE, OR 2 GREEDY ONES:

3 tablespoons olive oil

½ teaspoon cumin seeds, pounded with a pestle

½ teaspoon fenugreek seeds, pounded with a pestle

½ teaspoon mustard seeds, pounded with a pestle

2 garlic cloves, peeled and crushed

1 fresh green chilli, seeds and membrane removed, and crushed

1 medium onion, peeled and thinly sliced

1 small potato, scrubbed and thinly sliced

1 small kohlrabi, washed and thinly sliced

⅔ celeriac, scrubbed and thinly sliced

A pinch of salt

4 eggs, 1 of which is washed thoroughly and dried

A handful of fresh parsley, finely chopped

Heat the oil in a large, deep frying pan, over a medium heat, and add the pounded spice seeds when it’s hot. Saute for a minute, stirring with a wooden spatula, and then add the garlic and chilli. Stir this about for another minute, then add the onion and keep frying for a few minutes until it’s going opaque. Add the potato, kohlrabi and celeriac, fry for a few minutes and then pour in enough water to nearly cover the vegetables. Throw in a pinch of salt, cover the pan, lower the heat, and leave to slowly simmer for about 10 minutes.

Check if the vegetables are cooked; if not, leave it to simmer for a couple more minutes. When they’re tender, sprinkle in the parsley and turn the mixture slowly with the spatula, taking care not to break the vegetables up too much. Level the vegetables out again, then take the clean egg and use the outside of the shell to make four dips in the mixture at regularly spaced intervals. Crack all of the eggs, putting one into each dip.

Put the lid back on the pan and slowly cook over a low heat until the egg yolks are poached to your liking. Cut into quarters with the edge of a fish slice and serve up with crusty bread and butter.