The Hemsley sisters' new book Good + Simple is full of the recipes the duo have become known for – simple, nourishing fare that's full of fresh and flavoursome ingredients. This meal makes for a delicious weekend breakfast or brunch.
Serves: 2
INGREDIENTS
4 large handfuls of spinach, chopped roughly
4 eggs
1 large handful of fresh coriander, leaves and stalks chopped roughly
1 small handful of grated mature cheddar
Tomato sauce
1 large onion, diced
1 tablespoon ghee or coconut oil
2 garlic cloves, diced
2 red capsicums, halved lengthways, deseeded and sliced into strips
2 bay leaves
1 teaspoon smoked paprika
A pinch of cayenne pepper or finely diced fresh red chilli, to taste
2 x 400 gram tins of tomatoes or 800 grams fresh tomatoes
200ml water (100ml if using fresh tomatoes)
Sea salt and black pepper
Guacamole
1 large ripe avocado
1 tablespoon extra virgin olive oil
Juice of ½–1 lime
2 spring onions or 1 small handful of fresh chives, chopped
1 handful of fresh coriander leaves, chopped
METHOD
To make the tomato sauce, fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally, until softened. Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2 minutes.
Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted. Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
Good + Simple
Extracted from Good + Simple by Melissa and Jasmine Hemsley. (Published on 1st March by Ebury Press, NZ$65.00). Photography by Nick Hopper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!