Today we continue a recent monthly feature: a vegetarian recipe, made from ingredients available in Senegal. Our guest is P. and she blogs at For the Love of Fulani.
In my opinion, breakfast is one of the hard to make original or exciting. I worked for a while at a bed and breakfast and I was constantly trying to find new ways to cook the same old things. Pancakes, eggs, and biscuits… they are sometimes hard to transform. I mean an egg is an egg, right?
So when I recently had a griddle breakfast like this while on vacation at Mosetlha Bush Camp, I knew I had found something different, quick and easy for breakfast or dinner. When we got home this was first on my list of things to make. I think it’s a great, easy and versatile meal that suits veggie lovers and meat lovers alike. My husband added bacon to his side of the griddle, but sausage would be another great option.
What would you add to make it your own?
My Moseltha Griddle
3 small tomatoes (about 1 ¼ cups) diced
1 cup corn (frozen or canned)
½ med onion ( ¼ cup) diced
2 good size garlic cloves, minced
½ cup diced bell pepper
1-2 eggs per hole
½ cup shredded cheese
1 T Extra Virgin Olive Oil (EVOO)
Salt and pepper
In large sauté pan, sauté onion, peppers and garlic in EVOO for about a minute. Dump in tomatoes and corn and mix together. Season with salt and pepper. Let cook for another minute.
Make “holes” in your sauté by moving things to the side (see pictures). Dump 1-2 eggs per hole. You don’t want the holes deep because you want the egg white to run out a little and hold everything together. Cover and continue cooking for another 30 seconds-1minute and then add your cheese over the top and cover again for another 30 seconds to a minute.
Remove from heat and let sit for 1-2 minutes while still covered. Serve and enjoy!