I have been settling in nicely in Wanaka…many a friend date and some actual new friends which is always good! I think my boyfriend Jase is getting more relaxed now he doesn’t have to constantly babysit me.
We just moved into our new house which is amazing, for the first time ever I have a walk in wardrobe, an en suite and the bath has jets in it, I feel like I have made it! Now just need to find some work to pay for a it, did I also mention that it also has views of the lake…living the dream.
I have been having a funny time converting Jase to healthy eating. His entire family has all kinds of celiac and dairy intolerances and he has been in denial so it’s been kind of fun changing his diet and getting rid of the gluten to see how he feels. There have been a good few strops along the way but although he hated telling me the other day…it is working and he feels much better. Winner! Now I just need to find a good gluten free bread recipe so he can have cheese toasties which are apparently very important in his life.
The last week I have been playing around with Sunday brunch ideas and my recent obsession with eggs led me to make a version of Huevos Rancheros, it really is just a version because I didn’t actually know what went into it at all so made up the whole thing with a mexican theme, and apparently I am missing tortillas but thats fine because we are gluten free..phew!
Serves 41 tbsp coconut oil
1 red onion, finely sliced
2 cloves garlic finely chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tin plum tomatoes 400g, whizzed up till smooth
1 small red pepper, chopped
2 handfuls of kale leaves, or spinach
1 corn on the cob, or a small tin of sweet corn
1 tin kidney beans
4 free range eggs 1 avocado 1/2 lime juiced 1/2 chilli finely chopped chopped coriander
Preheat your oven to 180˚C and boil the kettle. Peel off the leaves from around the corn cob and chop it into 3 chunks. Simmer in a pan of water with some salt for about 10 mins until its soft enough to slice off the corn.
While the corn is boiling put a big heavy frying pan on a medium heat. Melt the coconut oil in the pan and add the onions. Soften them up nicely and let them brown a bit, when starting to colour chuck in the spices and the garlic and stir so they don’t catch. Leave the spices and garlic to cook off a bit for 2-3 minutes, then add the whizzed up plum tomatoes and the peppers. Add a bit of seasoning and leave to simmer for 10-15 mins. The tomato sauce will lose quite a bit of water while is cooks so I filled the empty tinned tomato tin half up with water and kept adding it to keep it saucy.
Add the kidney beans to the sauce along with the kale or spinach and simmer for about 5 mins until its all bubbly and hot, then add the corn kernels and check seasoning.
Pour the mix into an oven dish and sprinkle the feta over the top. With a spoon make 4 dips in the mix to crack the eggs into. Sprinkle on a bit of salt and pepper onto the eggs and bake in the oven for about 10-15 mins until the eggs are cooked but the yolk is still runny. I just check lots so I don’t over cook them, they will carry on cooking a bit once out so best to be a bit under if you like your yolk runny.
While the beans are in the oven make the avocado salsa, just chop the avocado up into a bowl, add the chilli, coriander, lime juice and sliced spring onion and stir away. Avocado needs quite a bit of salt so season it up and give a good crunch of black pepper. If you have any tomatoes lying around chuck them into the salsa too.
When the eggs are ready, sprinkle a bit of paprika over and serve alongside the salsa.
Photos Jase Hancox CoLab Creative