Chelsea Winter. Winner of Masterchef NZ in 2012, author of two (nearly three, eeeeeek!) cookbooks, and my go-to gal when I’m in a recipe funk. At My Table and Everyday Delicious are the most-used and most-recommended cookbooks in my kitchen, so I’m making it my mission to try every recipe.
There is something about the combination of runny egg yolk and a smoky tomato sauce that gets me drooling every time. Spanishy-Style Eggs features in the Breakfast section of Everyday Delicious, but we’ve eaten it for dinner (accompanied by fresh ciabatta and a green salad) numerous times and it is deliciously filling and superbly tasty.
The sauce features capsicums and olives, but I’ve also tried adding grated carrot and zucchini to bulk up the vegetable quota when I know my boys are feeling less inclined to eat their greens (or oranges). I also prefer to chargrill the capsicum before adding it to the sauce, but that’s mostly because I find the skin gets stuck in braces.
This meal, like most tomato-based dishes, tastes even better the next day – the depth of flavour is so full and intense. Yum. I feel like a bowlful right now!
Tall, Short, Tiny & a Pickle 