Huevos rancheros

This breakfast dish is comfort food for me as it reminds me of my childhood, my aunties and my grandmother. This time of year is great for cooking this up as the eggs, tomatoes and spring onions are all collected from my backyard.

2 eggs

2 finely chopped spring onions

1 large overripe tomato or large handful of cherry tomatoes, diced

2 tablespoons extra virgin olive oil

salt and pepper

Put oil in pan on a medium heat. Add spring onions and soften for a minute. Add tomatoes and wait until it starts caramelising. Keep moving around the pan as this should only take a couple of minutes and it will start sticking. Crack eggs whole over the mix and loosely scramble. You still want to see the yolk and the white separate. It will only take a couple of minutes for the eggs to cook through. Season with salt and pepper to taste when serving.

Serve with arepas and baked ricotta. Serves 2.

 

Apricots, peaches, plums and nectarines

I have never appreciated stone fruit until moving to Adelaide. Maybe it’s because the fruit I was eating in the past was picked, under ripe and a long way from where I was eating it. If you can get the fruit before the birds do you’ll have an abundance of fruit right through January. Starting early are the apricots, then come the white plums, purple plums, yellow nectarines and million dollar peaches. Eating fresh straight off the tree is great, but these fruits generally ripen at the same time and need some preserving or sharing with friends and family. Some ways to use the excess fruit are to dry fruit either in pieces or as fruit leather, cooked in tarts and free form pastries or made into jam.