Cornflake-crusted fish f...
It may be the meal kiddie dreams are made of, but fish fingers can be so much mo...
Prep 5 mins
Cooking 15 mins
Want to turn the humble fried egg into something that’s good enough for breakfast, lunch or supper? Then try our turmeric eggs. The unmistakeable earthily exotic perfume of this spice really elevates fried eggs, especially when plated up with hummus, pancetta, roasted tomatoes and kale!
Preheat oven to 180 °C. Line an oven sheet tray with baking paper. Dab a pastry brush in the olive oil, lightly dot kale with oil and sprinkle with sea salt. Place kale on one end of baking sheet. Place pancetta in the middle of the sheet and the tomatoes, also dabbed with olive oil, on the other end. Place in oven until kale is slightly browned and crispy, pancetta is crisp and tomatoes blistered – about 5-7 minutes – but keep an eye on it, it may be necessary to remove the pancetta earlier.
Warm the rest of the olive oil in a non-stick pan and fry eggs. Once whites are just cooked, add the turmeric to the oil in the pan and swirl to coat the eggs with the turmeric oil. (NB: if you add the turmeric at the start of cooking, the spice will burn.)
Plate up eggs with an artistic schmear of hummus and yoghurt, add tomatoes plus pancetta and roughly tear over kale. Sprinkle with mixed seeds and serve right away.
Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za