Fried Egg with Tomatoes, Feta, and Avocado

In keeping with our breakfast items for dinner theme this week, I thought I’d share one of my go-to last minute dinners. This isn’t really a recipe to write home about. It’s just a bunch of delicious things piled on a plate and called a meal; however, the simplicity of it really lets you taste all of the flavors and they are beautiful together!

If you follow us on instagram you already know this, but we have a tomato!! That my friends is something to write home about. We grew that! From a seed! {Please note that this is the first thing I’ve ever grown in the history of ever, so please pardon my over-enthusiasm for our tiny little tomato baby. This is a big day.} I can’t wait for the rest of them to really come in so I can try this recipe with fried green tomatoes!

Fried Egg with Tomato, Feta, and Avocado

Fried Egg with Tomatoes, Feta, and Avocado

olive oil
4 eggs
2 smallish tomatoes
1/4 cup feta, crumbled
1/2 of an avocado
4 fresh basil leaves
fresh ground black pepper

Start heating a pan on medium high heat. While its heating up, I go ahead and slice the tomatoes and place the slices on our plates. I also crumble the feta, slice the avocado, and slice the basil into strips.

Once the pan is hot, add a bit of oil to the pan {just so the egg doesn’t stick}. Crack an egg into the pan and let it sizzle away for about 3 or 4 minutes. Then, very carefully, flip it and let it cook for 1 or 2 more minutes depending on how runny you like your egg. When its finished, transfer to a plate and repeat for the remaining eggs.

Once all the eggs are cooked and in place, top with the avocado, feta, basil, and black pepper and enjoy!


Don’t forget to vote for us in The Kitchn’s Small Cool Kitchens 2013!

TheKitchn Small Cool Kitchen 2013: Lauren's Tiny Yet Airy Kitchen

Advertisements

Watermelon, Mint, and Feta Salad

It. is. so. hot.

I’ve started writing this post 5 times today and had to stop to go stick my head in the fridge. {TMI?} Come on, you know you do it too when it’s 50 million degrees outside. It’s days like this I miss air conditioning the most.

Our apartment is on the top floor of our building and we have huge windows in each room and the ceiling in the hall is a sky light. Please don’t get me wrong. I love, love, love all of our windows, but it’s a little like living in a green house and right now, that blows. Or rather doesn’t. Naturally we have all of the windows and doors open to create a cross-breeze which would significantly cool things down if the wind was blowing–which it’s not.

So I’ve resorted to sticking my head in the fridge and wishing it was big enough crawl inside. And while I’m there I might as well eat some watermelon, yes? And now that I’m thinking about watermelon I’m reminded that we have a lot of it. And since there is no way on God’s green earth I’m firing up that stove tonight, so I should probably figure out a salad.

Melon+mint is always a winner, right? Yes. Yes, it is.

Watermelon, Feta, and Mint Salad from Kiwi and Peach

Watermelon, Mint, and Feta Salad

The Salad Fixings
100 grams of mixed field greens
3-4 mint leaves
1/4 cup roasted pumpkin seeds {or sunflower, or flax, or etc.}
1/3 cup feta cheese, crumbled
1-2 cups watermelon, cubed {It’s kind of hard to actually measure. I used about 10 pieces on each salad.}

The Dress
{adapted from Tupelo Honey}
1/4 of a sweet onion, sliced
1 clove of garlic
juice from 1/2 of a lemon {about 1 Tbsp.}
2 tsp white wine vinegar
2-3 fresh oregano leaves
3-4 fresh basil leaves
big pinch of sugar
pinch of salt and black pepper
1/4 cup olive oil

Wash and dry your greens and mint leaves well. Thinly slice the mint leaves, and then mix them, the greens and the rest of the salad fixings together in a large bowl.

Toss all of the dressing ingredients {except the olive oil} in the food processor and pulse a couple of times. Add half the olive oil and process for about 10 seconds. Then add the other half and continue processing until it’s a consistency you like.

Pour the dressing over the salad fixings and toss well. Enjoy!

Greek CousCous with Zucchini

What are your feelings about meatless meals?

I love them. In fact, some of my favorites {see Lauren’s Summer Favourite and Avocado Pasta} contain no meat at all. Give me a plate of veggies and grains over a slab of pork any day.

However, I live with a carnivore. While he has adjusted to only having meat with his dinner a few times a week, I am careful, when planning a meatless meal, to make sure that what I’m making will have the same staying power as meat.

While deceptively light, this incredibly versatile Greek CousCous packs a punch with its feta and walnuts in terms of staying power, and it’s a great week night meal because you can knock it out in less than 20 minutes. It’s also yummy cold, so it can be perfect for lunch the next day. If you absolutely must have meat, I bet it would be absolutely delicious with a side of lamb!

Kiwi+Peach: Greek CousCous with Zucchini

Greek CousCous with Zucchini

{adapted for two from The Fit Cook}

The Veg
1 tsp olive oil
½ of a zucchini, sliced and quartered
½ tsp cumin

The Grain
½ cup boiling water
½ cup cous cous
½ tsp thyme
1 tsp oregano
1 tsp garlic salt
black pepper
2 tsp olive oil

The Goodies
¼ cup freshly shelled walnuts, chopped
2 ounces {50 grams} feta cheese, cubed
1/2 of a lemon

Heat the olive oil in small skillet. While that’s heating up, slice and quarter your zucchini. When the pan is nice and hot, throw the zucchini in there, sprinkle some cumin over it, and give it a stir.

Boil your jug {or for us Americans, bring your water to a boil in a small pot}. In a small pot, combine cous cous, thyme, oregano, salt and pepper, and olive oil. Make sure the olive oil it mixed in well and add your boiling water. {If you’re boiling your water in said pot, then mix your cous cous and spices in a separate bowl and add it to the boiling water. OR you could go buy a jug. Trust me—they make like so much easier!} Cover and let sit for 5 minutes.

Give the zucchini another stir and then get to cracking your walnuts. {insert “that’s what she said” joke here} By the time you get finished shelling the nuts, the cous cous should be finished. Take a fork and fluff the cous cous.

The zucchini will need about 10 minutes to get appropriately soft. When it’s finished, add it, the walnuts, and feta to the cous cous and squeeze a bit of lemon juice on the top. Toss well and serve it up!