Good morning! Hope you all had a gorgeous (even though it was blooming freezing) weekend! Friday Evening me and my boyfriend met my Dad at the monthly outdoor food market in Sheffield for Pizza and a gin and tonic. It was quite a quick tea as it was very very very cold so we caught a taxi back home and had hot chocolates and baileys in front of the fire, watched goggle box and then I fell asleep for an hour and a half haha! Sunday was a chilled morning before we went off to Peddlers again as Rob wanted to do some filming for his Uni work and we all had a mixed lamb, chicken and falafel flatbread with slaw and tahini. Then we headed back home incredibly cold and so Rob could gather his things to head home and so we could pick up one of my girlies from the station as we were off out to town for cocktails and a dance. Sunday we chilled all day, I napped and cleaned my room and didn’t move from my PJ’s. Monday I was up early and making five batches of chocolates, posting orders, going to the dentist and working till 10pm to catch up on all my admin. a 13 hour day! Tuesday was very very similar and Today will be too. All in preparation for Netheredge food market!
So today I’m sharing a gorgeous recipe I whipped up last week. One of my favourite egg one pan recipes I’ve made in a while.
Enjoy my loves!
Ingredients – serves two
To fry –
1 can of chickpeas
120g frozen peas
2 large hands rocket
2 tsp dried harissa spice blend
1 tbsp oil
salt and pepper
55g feta, crumbled
1 pomegranate, deseeded
2 clementines juiced
2 tsp tahini
1 tsp honey
salt and pepper
Drain the chickpeas and pour them into a large pan with the peas and rocket. Fry over a high heat until the water has absorbed.
Pour in the oil, harissa, a pinch of salt and pepper and the pomegranate and fry until crisp.
Make four holes and crack in the eggs, scatter with the feta and cover with a lid.
Cook for 3 minutes or until the white of the egg is cooked through.
Meanwhile whisk the dressing ingredients together in a bowl until combined.
Remove the lid and divide the egg one pan between two plates.
Pour over the dressing and dig in.