A pan of vegetables, egg, avocado and goats cheese..

How often do cooks/food bloggers contemplate ‘what constitutes a recipe?’? I’ve seen so many other bloggers ponder the same question, especially when they want to share a dish that they don’t feel fulfils the requirements of a ‘recipe’; likewise, I’ve discarded many photos and ideas because I don’t feel that there’s sufficient substance to share…

But then, what IS a recipe? It is one persons view of a set of ingredients that go well together that they’d like to share with other people in case they might enjoy it. 

And how should those recipes then be used? Should they be followed to the letter? (I’m not talking about baking here, which tends to need to be quite precise). 

For me, a recipe is a suggestion, sometimes an education, often a starting point…I read recipes out of interest to see how someone else has put flavours together and I glean inspiration from their creativity and let it roll around my brain; I read recipes to learn about other cultures and cuisines; but I rarely follow a recipe absolutely nowadays. And I know that also comes with time and confidence…years ago I would have been absolutely paranoid about following a recipe perfectly, because I wasn’t yet a comfortable, or confident, cook. Nowadays I ‘interpret’ recipes to suit my food choices and tastes, whilst embracing the overall aim of the recipe, if that makes sense?! 

Anyway, all that is to say that I wasn’t going to share this dish as a post, because it’s something I threw together, but it was so tasty and satisfying that I do want to share it, and not just on Instagram, so that maybe, just maybe, it might inspire someone else…

This was so good, I made it again the next day! If its your thing, it’s also packed with protein, good fats and low in carbs, IF that’s your thing. 

What’s in it? 

Coconut oil

Red onion, chopped

Garlic cloves, chopped

Cherry tomatoes, halved

Rose harissa, several tablespoons 

Spinach, big handful

Baby avocado, chopped into cubes

Eggs, 2 

Goats cheese, crumbled 

Salt to taste 

In went about a tablespoon of coconut oil, followed by the red onion, which I cooked for a few minutes on its own so that it would caramelise a bit; then I added the garlic and tomatoes; then I stirred through the harissa, and added the spinach; I allowed the spinach leaves a couple of minutes to wilt, then stirred them in too; then added the avocado and made two spaces in the middle of it all to break the eggs into; as they cooked as sprinkled the goats cheese over the top to start melting slightly. 

And then I ate it all straight from the pan! (And almost cried when I finished it!!! I didn’t want it to end!) 

So, I give you, and everyone at this week’s Fiesta Friday, my non-recipe recipe! Enjoy for breakfast, brunch, lunch or dinner! 
This was also followed up later in the week by another version using my chipotle en adobe sauce…

This one is coconut oil, red onion, garlic, red pepper, chipotle sauce, baby plum tomatoes, eggs and ricotta. 

Again, eaten straight out of the pan! Yum!!!

Now head over and join the wonderful co hosts of this week’s Fiesta Friday, the lovely, lovely Linda, and Margy…now there’s two ladies whose amazing dishes will always inspire you! 

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65 thoughts on “A pan of vegetables, egg, avocado and goats cheese..

  1. Anita Kushwaha

    I love your discussion about what constitutes a recipe. I’d never asked myself that question! It’s breakfast time here and I wish I had some of your creation to eat out of the pan too. I’m almost weeping from not having any, ha ha! Happy Friday, mon amie, and hope you enjoy the weekend too. πŸ™‚ xo

    Liked by 1 person

    Reply
      1. Anita Kushwaha

        Ha ha, fortunately I have a very active imagination. πŸ˜‰ Thank you and I hope you enjoy your weekend too!! πŸ™‚ xo

        Liked by 1 person

  2. Angela Coleby

    I love the sound of this as it’s some of my favourite things. I smiled are the “what makes a recipe” as sometimes I just throw things together to get an easy dish, and wonder to myself should I publish it. Then it would mean measuring everything out and I decide not to!

    Liked by 1 person

    Reply
  3. Maggie

    Elaine, you’ve echoed PERFECTLY something that has been going around my head a lot, especially recently when I’ve just been getting back in the swing of cooking and so I’m experimenting a lot and trying to figure out if I like xyz as is or if I want to change it.

    Both of your recipes above sound amazing! Especially the first one. It’s right up my alley. I will definitely make this one I’m back from my wee break away this weekend.

    Thanks so much for sharing this non-recipe and for your thoughts.

    Liked by 1 person

    Reply
  4. chef mimi

    Lovely. My cooking is all about non recipes. My blog has many. Not only not offering exact amounts, but substitutions that are available. Different oils, different dairy or non-dairy products. It all works. I used to do cooking demonstrations using “non traditional” products and people were also so shocked that it still worked – soups, pancakes, whatever. It’s sad to me to have to follow a recipe to the “T.”

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Excellent! We know that so many things can work, but I do think there’s a rite of passage to become comfortable in the kitchen to then know that you can make substitutes and just throw ingredients together πŸ™‚

      Like

      Reply
  5. Sophie33

    Once every 2 weeks, I make a similar dish like this tasty one,…it looks fab & so,tasty,…Yum Yum Yum. The only thing, Inchznge is the goat’s cheese,…I prefer sheep’s cheese. Yum. πŸ‘πŸ»πŸ‘πŸ»

    Liked by 1 person

    Reply
  6. sallybr

    I am on a full coconut oil swing these days, love its flavor,and don’t quite understand how some people seem so against it, claiming “off-taste.” Maybe different brands or type of processing?

    your colorful concoction would be welcome at my table anytime, even dinner! All I would need is a slice of sourdough bread to mop the drool-inducing juices πŸ˜‰

    ALOHA!

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      I love coconut oil, especially for sautΓ©ing vegetables. Red onion cooked in coconut oil is lovely πŸ™‚
      Bread would definitely be a good addition to the dish, maybe sitting the whole concoction on top of tortilla??

      Like

      Reply
  7. Mary Frances

    I love the idea of “interpreting” a recipe, it is so true! It’s a guideline and suggestion for delicious flavors, and then you get to take liberty and make it your own with some tweaks and love.

    Liked by 1 person

    Reply
  8. kellie anderson

    I do something a bit similar and consider it a recipe (Gardener’s Green Shakshuka)! I too ponder the line between shareable recipe and obvious suggestion, but mostly err on the side of posting as what seems a “non-recipe” to me might just be a completely new way of looking at not only a collection of ingredients but also technique and cuisine type (e.g spinach for breakfast). πŸ™‚

    Liked by 1 person

    Reply
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