This one was a tough one just because my husband hates tomatoes. He eats ketchup and also my spaghetti sauces containing tomatoes. He also would not pick the tomatoes out of a salad but if he prepares one then you know there will not be any tomatoes in there. I am also not a huge fan of hardboiled eggs. I do eat them but they are not my favourite thing to eat.
So instead of making a soup I made a sauce to go over my buckwheat noodles and my arugula salad. This is accompanied by an egg that was baked in the oven. To give the sauce an extra punch I added a chipotle chile in ancho sauce and some tumeric for the colour.
Hop over to Joanne’s website for this week’s pick and the original recipe.
My version includes
2 cloves of garlic
thumbsized ginger grated
1 chipotle chili in ancho sauce
1 tsp tumeric
1 tsp curry powder
1 tsp ginger masala
1 cup tomatoes crushed
1 cup of coconutmilk
1 Green Pepper
Cooked buckwheat noodles
In a bit of oil I fried the spices and then added one ingredient after the other and let it simmer for about 15min. In the meantime I cooked the buckwheat noodles and arranged some arugula salad on a plate.
Preheat oven to 180C. Carefully crack one egg in a fill in a ramekin. Some people oil the ramekin I did not since I would eat it straight out of the dish. Season with salt and pepper and pour 1-2 teaspoon of milk over the egg to keep it from drying out. Bake it in the oven for approx. 10-12min. The eggwhite should be firm and the yolk not too hard. I am always extra careful with eggs and prefer my yolk on the firmer side. Enjoy!