A Travel & Lifestyle Blog

Mother's Day Brunch

I am always in favour of quality time, spent with your mother over a cup of tea, or being silly over a bubbly lunch or even sitting together in bed looking at magazines and old photos. I don't quite understand the whole concept of buying gifts on Mother's Day. I do believe that you have to show appreciation to the person that will un-selfishly look after you all your life, but I don't think that exchange of stuff is necessarily the best choice.

This year we opted for a family, home-cooked brunch, it felt like less pressure for some reason!
So, Pink Martini - a Retrospective playing in the background, Mimosas in hand, we sat down to brunch:

The Menu
Eggs "Kayiana" (Rustic eggs in a spicy Tomato Sauce)
Croque Monsieur
Rosewater - Yogurt Breakfast Pot
Mimosas

This menu is perfect for vegetarians and the eggs Kayiana is the absolute Mediterranean comfort food, especially if you are fed up with scrabbled eggs.

You can use tin tomatoes, no-one is going to point a finger at you; but fresh grated tomatoes have a certain tanginess, which you offset with a touch of sugar and the whole dish remains lighter and intensely flavoursome. You'll see that I've missed out on onions for the tomato sauce, it's optional; it just makes it heavier, as far as I'm concerned and also it starts resembling the base for a bolognese or tarka for a curry;
I like to keep this one simple, it's brunch after all!
 

Eggs "Kayiana" (Rustic Eggs in a spicy Tomato Sauce): 
 
Three tablespoons of olive oil
Four fresh tomatoes, grated
Quarter teaspoon of sugar (only if you are using fresh tomatoes)
Half a teaspoon of salt
Two cloves of garlic, grated 
Half a teaspoon of cinnamon
One red chili, finely chopped
Four eggs
Chives for sprinkling

Start with warming the olive oil and cinnamon powder in a frying pan, over medium heat. 

Once the cinnamon starts bubbling, add the red chili and the garlic and let them fry to a minute or so. 
Pop in the  grated tomatoes, sugar and salt and let it simmer at low heat for about 10 minutes.
Once the tomatoes have broken down, clear four spaces amongst the sauce and crack an egg in each space, cover  with a lid straight away and allow for the eggs to cook for 3-5 minutes, depending on how runny you like them. 
Chop and sprinkle some chives over the eggs and grab some crusty bread to scoop up the lovely sauce! 

Get the look:  

No comments

Post a Comment

© Life Love London

This site uses cookies from Google to deliver its services - Click here for information.

Professional Blog Designs by pipdig