This is a collaborative post*
Right so it’s my first Mother’s Day at the end of the month, and to say I’m excited would be an understatement! We didn’t do anything last year whilst I was pregnant, as for me it just didn’t feel right.
Anyway this year,since becoming a mother myself, I’ve really realised how important our mums really are (yep, I’m super important don’t you know!). I know for a lot of people Mother’s Day can be really hard, and in some respects it is for us. We don’t live too close to our family, so seeing them on Mother’s Day isn’t hugely logistical and remind me that, like my mum, I’m basically doing this motherhood on my own (of course credit to Dann where it’s due).
So to celebrate Mother’s Day, and hopefully get you inspired, with Blind’s Hut* I’ve put together a little recipe post (and back story) for the perfect alternative Mother’s Day Breakfast in Bed!
I’m doing a Chachouka recipe, perfect for sharing. I originally got the recipe from Miss Katy English, and pretty much fell in love with it! We love it as a comfort food dinner, but it’s also the perfect breakfast (or maybe more aptly brunch) in bed! It’s a tomato and pepper stew, with eggs baked on top and it is so so good, and the perfect sharing dish.
In light of this being for my mum, I’ve added a little extra spice, as my mama likes her chilli.
As a kid growing up, and especially in my teen years, I’m pretty sure my mum lived on peppers (and beansprouts, but that’s a different story) so I reckon she’ll love this, plus we have a hilarious insider joke about peppers, so you know, extra memories there!
So onto the Chachouka recipe…
Two red peppers
One medium/large onion (we used three small onions)
Two tins of chopped tomatoes
Chorizo sausage or salami (whichever takes your fancy)
Four or five sundried tomatoes (optional)
Chilli powder/naga salt
Four medium eggs
Two teaspoons of honey (or date syrup)
Chopped olives (optional)
Half baked rolls
Butter for the rolls
How to make
Put the oven on at about 180C fan.
In an oven proof and stove proof dish, add a little oil and the chorizo/salami, diced into half inch disks and cook through on the hob (I suggest a low heat if using the same pan throughout – if you don’t have a pan that can be used for both, cook in a frying pan on the stove and then transfer to an ovenproof dish).
Once cooked off a little, add the onions, followed by the peppers.
Season with a little smoked paprika.
Add the chopped (and sundried) tomatoes and warm through on the hob. Add any extra paprika, chilli powder and the honey/date syrup to the mix and stir thoroughly. Also add the olives if using them.
Place the dish inside the oven to bake for between 15-30 minutes (transfer to an ovenproof dish at this point if using a frying pan for the first half of the recipe).
Place your bread rolls into the oven to bake!
Whilst you wait for it to bake a little – make your mum a cup of tea! She’ll love it! 😉
Make little ditches in each corner of the dish about five minutes before the bread is due to be done, and crack each egg into the respective hole. Place back inside the oven to bake for 10-15 minutes (they should still be runny in the middle, though this is the tricky bit, and still tastes amazing slightly over cooked). Take your bread rolls out to cool a little and butter whilst the Chachouka finishes off.
Once done, place on a tray. Load up a couple of side plates with buttered, freshly baked rolls, and serve with freshly squeezed orange juice. Then tear and share!
The perfect Mother’s Day Breakfast in Bed, but comforting and healthy!
What’s your perfect Mother’s Day Breakfast?
*this is a collaborative post including a sponsored link
Full disclaimer on my PR page