As a part of the Fitness for Foodies course, they gave us a meal planner that I've found really helpful. It's made me more organised and able to try some recipes from books I've been wanting to get stuck into, because I've been able to buy everything I need for each recipe in advance, on the weekend! There is now less trips to the shops when I realise I haven't got this or that, to make a recipe. It's made life much easier!
One of the books I've wanted to try was Movida Rustica by Frank Camorra and Richard Cornish. I've bookmarked quite a few recipes, and last week I tried a couple. One of them was this tomato and cumin soup, which I chose because it looked like an easy midweek meal, and we had made something similar before and enjoyed it. A twist in its serving, is the inclusion of an egg, poached in the soup just before you dish it up.
This was such an easy meal to prepare, with few ingredients. It lived up to my expectation of being an easy midweek meal, but exceeded my expectations in flavour. This was a lovely soup, so light and full of flavour, but when you cracked open the poached egg and let the yolk be swirled through the soup, it became silky and gorgeous. The egg made this soup, without it, it is a tasty tomato soup flavoured with cumin and sweet red peppers. But with the egg, it's something much more special. It's simple and healthy, and it's deliciousness is enhanced by quality ingredients - you have nothing to hide behind when you create something so simple. I blended mine, which added to the smoothness, but it would equally as good were it left chunky as rustic, like the book intended.
50ml olive oil
1 red onion roughly chopped
1 red pepper (capsicum) seeded and roughly chopped
2 garlic cloves, finely sliced
1 kg ripe tomatoes
1 tsp cumin seeds, roasted and ground
2 tsp caster sugar
2 tsp sweet smoked paprika
2 tsp fine sea salt
1. Score a cross in the base of each tomato, place in a heatproof bowl and cover with boiling water. Leave for 30 seconds then transfer to cold water and peel the skin away from the cross. Cut the tomatoes in half and scoop out the seeds. (Alternatively you can cheat and use canned tomatoes).
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt and cook for 5 mins or until soft and translucent. Add the capsicum and garlic and reduce the heat to low. Cover and cook, stirring occasionally for 40 mins or until the mixture has a jam like consistency.
3. Stir in the tomatoes and 700ml of water and simmer for 25 mins or until the mixture has a soupy consistency. Add the sugar, 1 1/2 tsps paprika and the sea salt and mix well.
4. Crack the eggs, one at a time into a cup, then gently slide them into the soup around the edges. Cover and simmer gently for 6 mins.
5. Carefully divide the cooked eggs and soup among bowls and sprinkle with the remaining paprika.
This should serve six, but I made it for just 2 of us, and we took leftovers to work the next day!