The Hemsley sisters' new book Good + Simple is full of the recipes the duo have become known for – simple, nourishing fare that's full of fresh and flavoursome ingredients. This meal makes for a delicious weekend breakfast or brunch.
Serves: 2
INGREDIENTS
4 large handfuls of spinach, chopped roughly
4 eggs
1 large handful of fresh coriander, leaves and stalks chopped roughly
1 small handful of grated mature cheddar
Tomato sauce
1 large onion, diced
1 tablespoon ghee or coconut oil
2 garlic cloves, diced
2 red capsicums, halved lengthways, deseeded and sliced into strips
2 bay leaves
1 teaspoon smoked paprika
A pinch of cayenne pepper or finely diced fresh red chilli, to taste
2 x 400 gram tins of tomatoes or 800 grams fresh tomatoes
200ml water (100ml if using fresh tomatoes)
Sea salt and black pepper
Guacamole
1 large ripe avocado
1 tablespoon extra virgin olive oil
Juice of ½–1 lime
2 spring onions or 1 small handful of fresh chives, chopped
1 handful of fresh coriander leaves, chopped
METHOD
To make the tomato sauce, fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally, until softened. Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2 minutes.
Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted. Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.