Chef: Ezi Odozor
Breakfast is my favourite meal. Especially a weekend breakfast. I’m not rushing anywhere and I have a chance to listen to some music and cook something fresh that isn’t pre-prepped. As someone who has a lot of anxiety about food, it’s a chance to really chill out and actually enjoy the colour, smell, texture, and feeling of what I’m eating. I get to be present and creative in that moment. If you’ve seen my posts on Instagram I love food that looks good, that’s colourful, and that has loads of flavour! Every seasoning is “to taste” and I’m a recipe rebel who loves to mix it up. Here’s one of my favourites. Give it a try and let me know how it goes. I hope you like it. Love, E.
Prep Time – 5-10 minutes
Cook Time – 5-10 minutes (depends on if shrimp is already prepped)
Servings – 1
*recommend using a non-stick pan*
- Shrimp (100 g or 5 medium shrimp), no shell
- ½ a lemon or lime, squeezed for juice
- 2 Eggs
- 4 cherry tomatoes (sliced)
- 1 green onion stalk (chopped)
- Pan spray (such as pam) or a little oil, just to coat your pan.
Seasonings (to taste)
- Chilli oil (or chilli flakes)
- Garlic Powder
- Basil, dried
- Basil fresh (for garnish)
- Black Pepper
- 2 small, fresh chilis (optional)
Cabbage & Apple Slaw
- Red Cabbage (¼ cup)
- Green Cabbage (¼ Cup)
- ½ a small apple (I used a gala apple)
- 1 tbsp grapefruit juice. (about ¼ of a grapefruit will give this to you, save the rest if it’s too much)
- ¼ tsp ginger
- Salt & black pepper to taste
- ½ tsp apple cider vinegar
- ½ tsp water
- Start with the shrimp:
I often have shrimp or some other protein already prepped in my fridge. If yours is not already cooked, shell the shrimp and rinse it. In a bowl combine lemon juice with the shrimp, the sliced cherry tomatoes, the chopped green onion, and all seasonings except the chilli oil(or flakes) and the fresh basil. Mix it up and set this aside.
- Make your slaw:
Slice your cabbage and apple into ribbons. In a bowl combine the ginger, salt, and pepper. Then add the water, apple-cider vinegar,and the grapefruit juice. Play around with this. You can add a little more or use a little less. It’s all to your taste.
- Cook your shrimp:
Prep your pan. Lightly spray, or coat your pan with an oil such as coconut or olive oil. You don’t need a lot. Use medium heat. Dump your shrimp with all the seasonings and juices into the pan. Cook your shrimp until it turns light pinkish-orange. It’s better to slightly undercook it as it’ll go back into a pan later on. This should only take about 3-5 minutes. Once it’s cooked, pour off some of the liquid but retain the onions, shrimp, and tomatoes and transfer it to bowl.
- Cook your eggs:
Spray the pan again, just so that your eggs won’t stick. Again, a little goes a long way. Use low-medium heat. Crack two eggs into your pan. Try to give them a little space. At this point you can add a little salt and pepper to your eggs if you wish.
Add in your shrimp mixture by spreading it around and between your eggs. Drizzle the chilli oil on top.The egg whites, will go from clear to translucent. The edges should be stiffening as they cook, such that you should be able to lift them with a spatula. I like runny eggs, so I only cook this for about 2-3 minutes. You’ll have to judge for yourself. Once cooked to your desired “egginess”. Turn off the heat and set the pan aside.
- Make it pretty!!
This is where all the colours and your favourite bowl comes in. Lay down the slaw! The purple and green will pop. Then add your eggs to the bowl, garnish with some fresh basil. You can even add a side of toast if you want.Then, sit down, put away your phone (after taking a picture to commemorate your success, of course) and then eat. Eat and be joyful.
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