Spicy, Veggie Bon Appetit Night

Six months later, I delved into the January Bon Appetit issue and found two spicy, tasty, animal protection recipes.

The first is a twist on poach eggs. It starts with a base of onions, garlic and jalapeno peppers. 

And as if this is not enough nostril-opening flavours, there comes the chickpeas mixed with cumin and Hungarian sweet paprika.

Imagine somerville kitchen's aroma as all of this is simmering.

Tomatoes are added for a sauce that is topped with feta cheese, ready for the eggs.

Yes, eggs are cracked on top and poached, baking in the oven.

The baking took longer than the recipe suggested; even broiling was needed. 

In the end, it looked similar to the picture in the magazine. And the result was one unique fun tasty food experiment.

The second recipe went well with the spicy eggs - Broccolini with spicy sesame vinaigrette.

Easy to make and turned out quite spicy with red pepper flakes, garlic and sesame oil.




A fancy, five-star, small portion restaurant platter was served.