I’ve had the most amazing weekend, thank you very much. My beautiful friend E. got married in a beautiful garden-wedding with beautiful weather and beautiful guests. It was a perfect wedding, and I think it was that, as a result of the couple’s laid back attitude towards the usual traditions. Also a tiki-bar and barbecue buffet didn’t hurt. Not to mention the masterpiece of a wedding cake made by the bride’s aunt. It is the single most impressive cake I have ever seen. In my whole life I can say, with absolute certainty, I have never had a carrot cake so completely fulfilling. Seriously. My other friend C., who also attended the wedding, told me every bite was like a piece of heaven and I heard murmurs all around the garden stating the same. Therefore it is a fact!
The recipe of this post has come about because of the wedding. It’s an edible homage of sorts. Let me explain:
First of all, the day before the wedding C. and I helped by making some salads for the buffet. Hers was a brilliant slaw with edamame, mint and cucumber. Mine, a green basil salad featuring baked feta and tomatoes.
Secondly, the morning of the wedding, I was on a tight schedule (because painting my nails throws off my timing – and I never learn), and knew I needed to get something sturdy for breakfast to last until the after the wedding ceremony. In those situations, you are always out of everything. I know this to be true – it’s a law of life. That meant I had to be creative at a non-creative-inviting-time. I made a chickpea pancake topped it with a fried egg. It was fine. Filling, however not fulfilling. Two days later (one day incapacitated by a previous night of wedding fun) I find myself in the same exact position, breakfast wise.
This time however, I combined my salad and the chickpea/fried egg pancake. It makes for a fresh, filling and very fulfilling breakfast/lunch/brunch item. It also serves, for me, as a reminder of a beautiful wedding that is every bit deserved by my beautiful friend and her great husband. I wish them all the joy and happiness in the world. And to myself: I wish many more breakfasts like this one.
FRIED EGG ON CHICKPEA PANCAKE WITH BAKED TOMATOES + FETA
200g/7 oz cherry tomatoes
100g/3.5 oz feta
100g/3.5 oz greek yoghurt
1 tbsp mayo
1/2 cup chickpea flour
1 tsp sumac (optional)
1/2 cup water
A small handful of basil
Salt + pepper
Heat the oven to 200°C/390 Fahrenheit. Halve the cherry tomatoes and cut the feta into bit-sized squares, then place both on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 10-15 minutes until the edges of the feta is browned and the tomatoes are soft and start to char. Let cool slightly.
While the tomatoes and feta are baking, mix together the yoghurt and mayo with some salt and pepper. Set aside.
Heat a non-stick pan with a little oil over medium heat. When hot add the eggs and fry as you desire.
While the eggs are frying push two-thirds of the baked tomatoes (save the rest for topping) through a sieve into the yoghurt/mayo and combine. Season to taste. In a small bowl, whisk together the chickpea flour, sumac (if using) and water, until combined and no lumps are present. The batter should be like a thin pancake batter. Add water while making the pancakes, if the batter starts to thicken.
When the eggs are done, remove from pan and set aside. Add a little more oil to the pan, still over medium heat.
Depending on the size of your skillet make 1 or more pancakes at a time. Pour a fourth of batter into the pan, and swirl to make round. The pancakes should be a little bigger than the eggs, and fairly thin to get crisp. Cook until browned and crisp (2-4 minutes), then flip over and cook on the other side until browned (1-3 minutes). Repeat with the rest of the batter.
Top each pancake with a dollop of tomato yoghurt/mayo, place a fried egg on top. Top with the baked tomatoes, crumble over some baked feta and sprinkle with the basil leaves. Serve and enjoy.