Saturday, October 10, 2015

My indulgent Saturday brunch: simple vegetable stew

Every Saturday morning, I go through the same ritual – grab my bluish-grey Ikea cup, fill up with tap water, and microwave for 2 minutes. Add in 3 teaspoons of instant coffee, 2 teaspoons of creamer, and 1 teaspoon of brown sugar. Sip the cup while watching a documentary. When my coffee runs out, I make a simple yet extremely comforting vegetable stew, loaded with peppers, tomatoes, and onions, for my brunch.

What I love about this recipe is that it is extremely non-demanding and foolproof. It is one of those dishes, where I can throw everything together in a pan, and simply wait while I check my emails. When the timer is up, I know the outcome is as delicious and glorious as any dishes with few ingredients. When I cannot predict anything in my medical school life, it is good to know that some things will always turn out the way I expect.

Extraordinary things really do happen when ordinary ingredients are given enough attention. The long stewing process brings out the natural sweetness from the vegetables and creates a magenta-tinged broth that is instantly salivating. The eggs nestled among soft vegetables, with their soft velvety runny yolk, screams out brunch. When I open the lid, the aroma from all those various vegetables really make me want to just eat from the pan right away. Well, in fact, that’s what I do. If I cannot do anything I please on Saturdays, what’s the point of being alive?

shashuka


Ingredients
  • 1 large red onion (sliced)
  • 2 plum tomatoes (sliced)
  • 2 peppers (julienned - any color is fine, I prefer one green and one red)
  • 2 tablespoon of tomato paste
  • 3 cloves of garlic (minced)
  • 2 tablespoons of olive oil
  • A sprinkle of chili flakes
  • 1 teaspoon of brown sugar
  • 3 eggs
  • Salt and pepper to adjust the taste
  • Garnish with cilantro


Instructions
  • Heat up the oil in a large sauté pan.
  • Add all the vegetables and tomato paste together.
  • Add ½ cup of water.
  • Cover and simmer under low-medium heat for 45 minutes.
  • Add in chili flakes and brown sugar, and adjust the seasoning with salt and pepper.
  • Crack the eggs over the soft vegetables, and cover and simmer for another 10 minutes, until the white becomes opaque.
  • Serve it with bread or over rice while piping hot.





4 comments:

  1. Mmm it looks taste and easy to make. Putting it on my list to try out.

    ReplyDelete
    Replies
    1. Yes, Jill, this dish is extremely easy to make. Stuff everything into a pan, leave the heat on low and you can easily go back and take a nap :D

      Delete
  2. Great low calorie meal. I'm making something similar, but to be honest I'm adding some turkey mince and thin slices of potato and throw everything in the oven

    ReplyDelete
    Replies
    1. Oh this is actually a good idea for one-pan wonder. I will actually try this next time :D

      Delete