This is less a recipe than a method. As a matter of facts you will get instructions but no precise measurements, because I firmly believe every day food should be intuitive, a matter of trying, testing, and getting comfortable with ingredients and error.
This is what everyday go-to meals look like in my house : yoghurt everywhere, a runny egg on top, some bread, and probably a homemade dip and greens.
For this bowl, you need :
- 3-4 tbsp good quality yoghurt
- 2-3 tbsp homemade Ajvar (see below)
- a handful of cress, sprouts, or any greens you have on hand
- one organic egg
- toasted bread
Alright, let's do this.
- For a perfectly cooked egg like the one on the picture, that runs all over your plate and tastes decadent, I put it in fully boiling water for 5 minutes exactly, remove it with a spoon, run it under ice cold water for about ten seconds, then leave it on the side while I take care of the rest.
- Spoon the yoghurt on the bottom of the plate. Season your greens with a pinch of salt and some olive oil and lemon juice. Toast your bread if needed. Spoon some Ajvar on top.
- Crack the cool egg delicately, peel and place on top. Now slice and cross your fingers for a runny yolk !
Ajvar is a red pepper dip from the balkans, a cousin of the Spanish Romesco sauce and the syrian Muhammara. To be honest, mine is a bit of both, and changes every time I make it : simply put it is a roasted red pepper dip that makes everything just a tiny bit better, and these days I always have it on hand.
Take these measurements as clues but make your own, with what you have, what you like, change the garlic for black garlic, put less (or more), change the herbs, the nuts, the oil... But please, keep the red peppers, they're the reason this recipe exists !
- 4 red peppers
- 2 garlic cloves
- 2 tbsp olive oil
- 2 tsp salt (I'm a salty girl)
- a big handful toasted almonds
- a big handful parsley
- 3 dates
- 2 tbsp lemon juice
- 1 tbsp smoked paprika
- 1tsp sumac
- 1tbsp cumin
Roast your red peppers, don't be scared to crank your oven up a bit (think 220°C at least), they should get nice and charred on all sides. Place the peppers in a dish otherwise juices will run all over your oven. Cook for a good 20-30mn, or until the skin starts to blacken, turn them around every ten minutes or so so they get an even tan.
Once the peppers are roasted and cool, take the water out by piercing them with a knife. Take the stem out, place in a blender or food processor.
Add the peeled garlic cloves and all other ingredients : blend. I like to leave a bit of bit but if you want to use this as a sauce for say, pasta or pizza (sorry Italians) you can add a bit of water to make it nice and smooth.
Let it cool, trust me.