You know those mornings after the night before? The ones where you wake up feeling a bit worse for wear, and knowing a good hearty breakfast is pretty much the only way forward?
On New Year’s Day, we sat around, bleary eyed and nursing cups of tea, hoping that our favourite café would be open, and describing the perfect breakfast food they make in Trinidad.
It is called Doubles, and is a chickpea curry, indelicately slopped on to two pieces of eggy roti. Getting it in to your mouth and not down your front has a high degree of difficulty, but they are quite delicious. I have spared Jason the indignity of the photos showing him attempting to eat this little package. Let’s just say… action shots.
Back to New Year’s morning, the café was closed, and wonderful Karen volunteered to make a chickpea breakfast of her own styling, which was of course spectacular. And then she was generous enough to write it down for us all to keep. Here is my re-make.
So following on from B’s comfort food, here is a wonderful, spiced, comfort food for breakfast.
In addition to olive oil and salt…
Chickpeas, eggs, tomato, potatoes, red onion, cumin and sweet paprika and chilli powder.
It goes a little like this…
To get boiled eggs, with yolks not set hard, I put the eggs in a pot with cold water and brought it to the boil. Then turned off the heat and left to sit for four minutes. Then I ran them under cold water to stop them cooking further, and peeled.
For the chickpea hash, I started with a generous amount of oil, and sautéed some chopped garlic and onion until translucent. I then added in the cumin and cooked a further 5 minutes until it was aromatic. Then I added potato, which I diced into chickpea size, and continued to cook over a medium heat until they were almost cooked through. This took around 15 minutes. I then added the chickpeas and the salt and sweet paprika. I let it cook for another 15 minutes or so. And tasted it for spice. I added a little chilli powder for some more kick. In the last couple of minutes I stirred through a diced tomato. I placed the quartered eggs over the plated servings, Karen was more daring and mixed them through.
You can serve this with a slice of toast if you like. Karen suggested ‘a bread without too much flavour’. It was perfect with a slice of white sourdough on New Year’s Day.
SPICED CHICKPEA HASH WITH SOFT BOILED EGGS
Half onion, diced
1.5 tsp sweet paprika
.5 tsp chilli powder (or to taste)
1 medium tomato, diced
4 boiled eggs, cut in quarters
good pinch of salt
To cook the eggs, put in cold water in a pot and bring to the boil, turn off the heat and let sit for 4 minutes. Then run under cold water and peel.
Over medium heat, sauté onion and garlic in olive oil, until onion is translucent. Add cumin and cook a further 3-5 minutes until aromatic. Add potato and sauté until almost cooked through – lost raw firmness. Add chickpeas and season with salt and sweet paprika. Continue cooking further 15 minutes or so until all cooked through. Just before serving mix though the diced tomato, and pile the egg pieces on as you serve it up.
Serve with toast. I garnished it with a little mint, but Karen also suggests a little fresh thyme or oregano.