Sunday, 20 February 2011

Today post will be super fast and short... Do you ever have these moments in your life that you just can't manage with all your responsibilities and tasks at once... And you would probably want to extend the day to 72 hours? This is exactly where I am at this moment... huge exam at Uni is just round the corner, my brain evaporates, yet so much valuable knowledge to explore but the time is playing up here with me... :) for last few days, we've been eating only comforting quick food.. just to survive... to Tuesday... Therefore, today super extra fast eggs... 

Eggs in a cups
inspired by Cenk's recipe and modified by me a bit

6 large eggs
3 large tomatoes
3 cloves garlic
fresh basil
salt and pepper to taste
a few slices of pastirma
olive oil
A little bit of parmesan cheese

Preheat the oven to 180 degrees.
To prepare a three-minute tomato sauce, peel the tomatoes and squeeze the juice, remove the seeds (if you do it in a bowl, you can use the juice and seeds to the salad later). Finely chop the tomatoes and cook with 1 tablespoon of olive oil for about 2 minutes. Season with garlic, salt and pepper and set aside.
Take a muffin tin (if you don’t have one, you can use soufflĂ© cups instead) and oil the cups with 1 tsp of olive oil, place the slices of pastirma inside, leaving a quarter inch overhang from the edge of the cup (be careful not to leave any gaps between or beneath the slices, though). Add a spoonful of tomato sauce and eggs on top. Season with salt and pepper to taste and bake in preheated oven for about 10 minutes. After removed from the oven, sprinkle with grated Parmesan cheese and serve hot.

Great with fresh bread or as an alternative to fried eggs, which are usually served in our home with mashed potatoes and steamed vegetables and of course with sour milk. Great food for my hungry brain... :)

Enjoy a warm and peaceful Sunday!

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