Curried Okra & Roast Tomato Frittata

I love it when what begins as a random throw-together of ingredients becomes something delicious! I usually make a curry when cooking with okra, or ‘lady’s fingers’, but this time I tried my hand at something a little different.

Truth be told I’m not a big tomato fan but I had some big organic tomatoes from the farmer’s market that needed to be used up so I halved them and popped them into the oven with some olive oil to roast – which for me makes them instantly more appetizing! How long they take depends on their size but after approximately 20 mins at 200.C flip them so they roast evenly on both sides then return for another 15 mins.

Then I set about frying 2 cloves of garlic in 1 tsp coconut oil with some sea salt over medium heat. After 1-2 minutes I added a chopped fresh red chili (seeds and all!). Once the garlic had started to turn golden I added 1 tsp of curry powder for 1 min, to release the flavour, then I added 1kg of chopped okra and 1 tbsp coconut oil. These veggies really soak up the oil and in order to get them soft and tender more oil than I would usually use is needed.

Leave the okra to cook over medium-low heat, tossing continuously for 25-30 mins.

Once the tomatoes are roasted, make space to fit them, flat side down on pan and continue to cook over a low heat for a further 10-15 mins. **Note: Don’t turn the oven off – you’ll need it again soon!


Also, throughout this recipe, while the veggies are cooking you don’t need to stay tied to the stove – leave them to cook while you go about your business in the house and just toss occasionally to ensure they are cooking evenly and that the temperature is not too high.

Finally, crack 6 eggs into a bowl and whisk then pour over the okra and tomatoes so that all are covered and transfer the pan from the stove top to the oven to bake until set (approx. 6-8 mins).

Allow to cool slightly then slice and enjoy! Or this recipe also tastes great re-heated the next day so bring leftovers for lunch 🙂


Indian Pancakes

After moving to Al Barsha area this year I have become obsessed with the all-veg Indian restaurant chain, that is, Saravanna Bhavan, and their lust-worthy dosa. In less than 3 weeks I have visited 5 times – I know.. I may be O-D-ing but it is just so simply good – and only a 5 minute walk from my apartment!

So you could imagine my delight when I found stocked in the Blue Mart supermarket, next to my apartment, the Saravanna dosa pre-packaged dosa and idly mixture!! ❤


Now admittedly mine are not a patch on the thin, crispy crepe-like dosas that Saravanna are serving up but it was fun for me to experiment and try my own take on Indian pancakes!

The mixture is also very simple to replicate at home consisting of rice flour and water with some salt, pepper and fenugreek for flavour.

There is a considerable amount of mixture in the bag and because I made them thicker than usual dosas and bigger than usual idlys, I trialled a few different versions, including stuffed, served with okra curry and Sri-Lankan egg hopper style, but the general method remains the same.

Heat oil in a pan. Pour the rice mixture in a swirl so it covers the entire pan.

For the first version I added some kale leaves then folded half the pancake over, cooking until golden on both sides.



In the meantime I re-heated some Okra I had cooked with chillies and coconut milk and I served them together with some fresh basil and dill.


Version two started the same as above but instead of adding kale I instead made a slight well in the centre of the pancake and inside cracked two eggs and added a sprinkle of curry leaves and ground paprika.


 I then placed the lid on the pan so the eggs would steam-cook.


Once the whites were set I removed the pan from the heat.


Transfer to a plate, add some more fresh herbs and DIG IN! If you want your yolks set just leave for another 2-3 minutes on the heat but I love them runny!


A Paleo Breakfast – Carrot & Chia Hash with Poached Eggs

The perfect light, but filling, alternative to bread with added chia healthy bonus points!


1 carrot

1 tbsp chia seeds

2 tsp coconut oil

2 eggs

Dash of nut or rice milk

1 bunch of asparagus


Grate 1 carrot into a bowl, add the chia seeds and a dash of milk so the seeds can absorb the liquid and bind the grated carrot pieces together. This will take a couple of minutes so shape into your desired hash size/s and leave to firm while you prepare the rest of the dish.

Wash, dry and cut the end stem from the asparagus. Season with salt and pepper, then drizzle with 1 tsp coconut oil and grill for 4-5 minutes under medium-high heat.

Bring a saucepan of water to the boil then reduce to a simmer, this will be used to poach the eggs in a moment.

At this point you can add the other 1 tsp coconut oil to a pan over a high medium-high heat and begin to try your carrot-chia hash/s.

While the hash/s are frying and asparagus are grilling, poach your eggs. Crack the eggs into a cup or milk jug first. Swirl the now simmering water in the pan with a spoon to create like a whirlpool. Gently pour the eggs into the centre of this whirlpool, this will help to keep the eggs together. Cook until the whites are set – less than 3-4 minutes.

While the eggs are busy poaching, flip your hash/s nd your asparagus should now be ready to remove from the grill. Transfer to a heated plate and enjoy as a side. Once the eggs are cooked, serve immediately on top of your hash/s.

Carrot & chia seed hash with egg & asparagus

Bon appetito!

Eggcellent Ideas!

 Eggs are not just for breakfast. The make a great brunch or lunch, giving you an important mid-day protein punch, or they can make a quick and light evening supper.

 Here are some of my favourite ways to enjoy them to inspire you…

Poached with spinach, sprouted mung beans and a drizzle of basil pesto.



With avocado and chilli flakes on toast.



For a real paleo treat– line a bun tray with turkey slices and crack an egg into each. Season then bake until whites are set.



Omlettes are ideal for using up any leftovers you have in the fridge – below is a spinach, cherry tomatoes and goat’s cheese version.



Baked in an avocado half – simple scoop out enough avocado so that you can break with egg into the centre and then carefully place under the grill until the white is set.

Baked avo egg


And don’t forget my previous post for Skillet Baked Eggs



Toss a soft/hard-boiled into a salad for extra sustenance on the go!

Roast sweet potato, figs, egg, herbs

So you see – the humble little egg really can jazz up many a meal!

How do you enjoy yours?


Foul Madammes

On a recent trip to Oman I had some delicious food including Gulf Shakshouka in Muscat, fresh Kingfish in Tiwi and Foul Madammes in Ras Al Jinz.


Foul Madammes, or Ful Medames, originates from Eygpt and I have had a few versions of the dish since moving to the Middle East where it is commonly found on breakfast menus. Some versions are spicier than others but this version I have made has a more mellow and sweeter flavour thanks to sautéed onion and garlic and then depending on your tastes you can optionally add chilli upon serving.

Foul Madammes

You will need:

A mixture of Fava beans, Kidney beans & Chickpeas – buy them pre-cooked or luckily for me my local deli has a self-service salad counter that allows you to choose your own quantity of these pre-cooked which I did so thereby I cannot tell you exactly how much I used but it was roughly 2-2.5 cans worth of cooked beans.

1 red onion

2 cloves of garlic

4 tomatoes

1 tsp cumin

1 tbsp coconut oil for frying

I find the beans own natural taste salty enough so I didn’t use salt and pepper in this recipe but feel free to adjust seasoning to your own taste preferences.

What to do:

Sautée onion and garlic in 1 tbsp coconut oil over medium heat.

Add the chopped tomatoes and allow to simmer and cook down for 10 minutes with the saucepan lid on.

Remove the lid and add the beans, mixing well and allow to cook for another 5-10 minutes on low-medium heat stirring frequently.

To Serve:

Enjoy as I did with fresh parsley, a sprinkle of chopped chilli to add some heat, a boiled egg and a slice of my Wheat-Free Bread for dunking in and mopping up the tasty tomato sauce.


Alternatively you could make a well in the beans while still in the pan crack an egg into this space and have your own Shakshouka/Skillet Eggs Dish, like one I previously post about. Find that recipe here. 

Skillet Eggs

Like I’ve mentioned many times before breakfast is my favourite meal of the day and on weekends I like to make something a bit more special so last weekend I decided eggs were on the menu. I made up this recipe as I went and it turned out really delicious. The ingredients I used were those that I had in my fridge/freezer at the time of making but could be easily substituted with whatever you have such as green peas, kidney beans or chickpeas instead of green beans or spinach instead of kale.

What you will need:

2 tomatoes

1 small onion

1 clove of garlic

Handful of kale

Handful of broad beans (cooked – lightly boiled/steamed)

1 tsp coconut oil

1 tsp honey

Salt & pepper

1 tsp paprika

2 eggs

Fresh herbs to garnish

What to do:

Melt the coconut oil in a pan & fry onion, garlic and chopped tomatoes until starting to become tender.

Season with salt, pepper, paprika & honey. Cover pan with lid and reduce heat, leaving to cook and infuse flavours for approx. 10 minutes.


Add kale and beans and re-cover leaving for another 5-10mins stirring occasionally.

Remove the lid, increase the heat and make two wells in the mixture. Crack one egg in each space and cover with lid once more until whites are set and this will leave eggs soft-medium. Leave slightly longer if you prefer your eggs hard boiled.

Remove lid and serve immediately in pan with a slice of my wheat-free bread for dipping in the yolk!


Weekend Brunch Board

So it’s the weekend and after a long week of work, school or studies, most of us want a break from cooking so here’s a really simple breakfast, lunch or brunch munch that’s not only wholesome and filling but super-easy to throw together with whatever leftovers you have in your fridge.


Mine has a poached egg, avocado with a sprinkle of nutritional yeast, rocket leaves, semi-dried tomatoes, black & green olives, lightly steamed asparagus, sugar snap peas (raw/straight from the packet so they are nice and crunchy) and hummus with fresh pomegranate. Divine!

**Nutritional yeast is a great vegan supplement has it packed full of B-vitamins which they may lack in their day-day diets. However, it’s a delicious, healthy addition to any non-vegans diet too. It has a cheesy taste to it so makes a great substitute for Parmesan on pasta dishes for example or can in fact replace cheese in any dish that requires it; for example cheese sauces or lasagne.