One-pot cooking at its finest…
I’ve always enjoyed cooking and when it comes to doing it at home I find little more satisfying than preparing irresistible meals using the least amount of time, energy and equipment possible. In my view cooking should be a pleasure not a chore, and I often find that the more time and effort a dish takes to prepare the less likely I am to really enjoy the experience.
And this is where bubble and squeak comes in. Prepared in just 20 minutes and packed full of protein with tons of flavour and a mix of vitamins from whatever veg I can find in the fridge, this dish is as simple and versatile as it is tasty and nutritious, and something I can’t seem to get enough of at the moment. I love cooking and eating this dish so much in fact that I can enjoy it any time of day, any day of the week, all year round, forever and ever and… Urm, you get the point!
Below is a vegetarian recipe for you to follow, but one of the best things about bubble and squeak is that you can include whatever ingredients you want/can lay your hands on. There really is no perfect formula, so feel free to add/remove anything you like. For example, you might like to try adding a little chorizo, bacon or black pudding, or have a go at replacing the grated potato with squash – it’s yours to experiment with so get stuck in and have fun!
Bubble and Squeak with Baked Eggs
Prep Time: 5 Minutes
Cooking Time: 15-20 minutes
Serves: 1 or 2 people (depending on how hungry you are!)
1/2 white onion (thinly sliced)
1/4 white cabbage (thinly sliced using a sharp knife or mandolin)
1/2 large white potato (peeled and grated)
1/2 courgette (grated)
1/2 carrot (grated)
6 cherry tomatoes (quartered)
1 garlic clove (thinly sliced or crushed)
2-4 free-range organic eggs
1 tsp. chilli powder (optional)
50g butter or 4 tbsp. oil (vegetable or olive)
Salt and black pepper to taste
Equipment: You will need a medium-sized frying pan and access to a grill.
1. Fry the onion, garlic and cabbage in all of the oil or butter along with a large pinch of salt. After 3-4 minutes use a wooden spoon to stir in the tomatoes, carrot, courgette and potato and continue to fry for around 5 minutes, adding more oil or butter as needed and stirring every so often to prevent too much sticking. You can also add a little water to deglaze the bottom of the pan if needed.
2. When the vegetables have softened, turn on the grill to the hottest setting and crack the eggs into the pan. Continue to heat over the hob until the egg begins to turn white, at which stage you can place the pan underneath the hot grill. Leave for 2-4 minutes until the eggs are completely white and the yolk is cooked to your desired consistency, then leave to cool for a minute or two.
3. When the pan has cooled a little, use a spatula to carefully scrape the contents out of the pan and onto a plate without disturbing the yolk. Finish with a sprinkling of chilli powder to add a spicy kick, and enjoy as a tasty breakfast, lunch or dinner dish.