It had been a long day. It was Monday. We’d just come off having two (unrelated) guests for the weekend, who were the last of 12 guests who’d stayed with us this summer. I spent six hours on the train for a round trip to Sheffield to transport Andrew, our oldest son, back to university for the year. I had to shop, unpack and help organise him once we got up there. Then I had to sadly leave him behind, which made me more emotional than I expected. When I got to London Bridge at 9 p.m.– the final leg of my journey home– it was crammed with irate people because many of the trains weren’t running.
Needless to say, when I collapsed on the sofa once I returned home, I was pretty tired. And hungry. My plan was to rustle up some scrambled eggs, chopped spinach, feta and sriracha sauce (my Go To Meal when I don’t know what to cook). But those plans quickly changed when my lovely husband told me he’d made this for dinner, even took photos for the blog, and there was plenty left over for me to enjoy.
If that’s not true love, then I don’t know what is.
He did go into a detailed explanation of how he cooked this meal, but I’ve got to be honest– after the aforementioned day I can’t remember now what he said. I do recall that he said it was relatively easy, and that the most notable part of the recipe was the fact that it took 10 eggs. (Luckily, we had eggs to hand. See above.)
The introduction said that this dish is good hot or cold, and I can confirm that’s true. I put some warmish tortilla straight in my gob when I realised what good food awaited me in the kitchen, but I also reheated some in the microwave. It was delicious both times.
This is an excellent addition to our Meat Free Monday rota.