This week I bring you an guest post from a lady that I know lots of you know and love in our blog world: the wonderful Jhuls from The Not So Creative Cook. Fabulous, funny, quirky Jhuls, who is SO creative that I think she needs to rename her blog!
For me to invite Jhuls to take part in this series was a real challenge for her as she and I are dietary opposites, but she jumped at the chance and really got to grips with it. She took the time to question me about what I like and worked hard to produce a post that she felt proud to send me. I’m so glad that Jhuls has joined this series and even more, that she enjoyed it!
So, Jhuls, what would you feed me?
No, you are not dreaming. I am really at Elaine’s blog. This girl who is so fond of eating sugary stuffs and no health restrictions at all is really here. 😀
Doing this for Elaine is fun and challenge at the same time. Let’s just say me and Elaine are somewhat like on the opposite sides. Elaine is completely famous with her Middle Eastern dips/sauces and mouthwatering vegetarian foods.
It’s funny how many questions I asked Elaine before making something for her. She requires healthy, gluten-free, sugar-free and vegetarian. Eggs and dairy are okay. I even bothered Selma to ask a question. 😀 And this is a secret, I stalk Elaine’s blog for days just to see if she eats this or this or that. I don’t want to disappoint her, you know.
Being a person with no health restrictions at all, I haven’t tried searching for vegetarian dishes until Elaine asked me to feed her. I was really amazed by how many recipes I found and my brain just malfunctioned. I did not know what to make – I can’t stick to only one recipe. I told myself I need to make up my mind before I lose it. 😀
I love tomatoes, I love eggs, I love beans. I guess that would explain why I chose to make Spicy Baked Beans and Eggs for Elaine. The thing I should make an experiment to sub the sugar as a sweetener, but I ended up putting all the caramelized onion to the dish. It came out tastes like tomato-ish, but I just loved it.
I hope you like it, Elaine. I hope your readers will like it, too. 🙂
• 1 can 400 net weight grams of white beans
• 1 500 grams of chopped tomatoes (I used Pomi)
• 2 cloves garlic, chopped
• White onion, sliced (for caramelizing)
• Onion, chopped (for sautéing)
• 1 tsp. dried chili flakes
• 1 tsp. paprika
• Salt & pepper, to taste
• Olive oil
• 2-3 eggs
• Honey, as sweetener (if desired)
(Skip steps 1-3 if you don’t want caramelized onion topped as a sweetener. Alternatively, honey or date syrup can be used as a sweetener. The measurements depends on your taste.)
1. If preferred to caramelized onion rather than sautéing, get a stainless steel skillet.
2. Heat to low-medium. Add olive oil. Add the sliced onions and keep on mixing with a wooden spoon until caramelized (brown). Be careful of burning them. This will take up to 30 minutes.
3. When the onions are caramelized, add 1 tbsp of water and stir again to get the browns from the sides of the skillet. Set aside.
4. In a pan, heat olive oil. Add garlic, onion and chili flakes. Cook until fragrant.
5. Add the drained white beans and tomatoes. Cook for 5 minutes. (if using honey as a sweetener, it can be added at this step.)
6. Add paprika, salt and pepper. Do a taste test.
7. Crack 2-3 eggs on top of the beans (depends on how many you like).
8. Cover to cook for about 2 minutes. (Alternatively, eggs can be cooker under an oven broiler or bake. However, this is the easiest and quickest way to cook the eggs.)
9. (If you follow steps 1-3, top with caramelized onion just before serving.)
After this guest post, I am inspired to try more vegetarian recipes. Yay! I feel so excited! Thanks, Elaine. I hope to do another guest post for you. 😉 This is really an honor. Love yah!
Jhuls, thank you so much for your fabulous post, I LOVE caramelised onions and the dish looks so tasty! And I love all of the effort that you made, thank you xxx