Simple 1 pan lunches: Salmon Tomato ‘Ragout’ and Tomato ‘n’ Eggs

These are but 2 of the simple and quick lunches I’d made for myself in the past weeks! The thing about cooking for yourself is, you want something simple, straightforward, and ready in a short time; yet it has to be healthy, satisfying and utterly delicious. Things like stews and soup ain’t viable cause it’s not that convenient to make them in small portions. So lunch planning became a painful affair.

Till I got inspired by Wild Honey’s Tunisian one day!

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Tomato ‘n’ Eggs

No of course that ain’t the Tunisian. Wild Honey’s Tunisian is essentially a shakshuka, served in a hot pan with 2 toasted brioche and a salsa to go along with it. So I was having this Tunisian craving the other day, when it hit me. Whoever said I couldn’t cook my lunch and serve it in the pan? Just like the Tunisian?

So genius me (not really) began to cook 1 pan lunches and eating ’em out of the pan. Boy oh boy were they delicious or were they delicious. Simple and hearty, these 1 pan meals are easily adaptable depending on the ingredients you have at hand!

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What I did was simply to saute some diced garlic, onions, then throw in some cubed chicken breast, a can of crushed tomatoes, 2 eggs, then throw in a handful of spinach after taking the pan off heat.

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Salmon Tomato ‘Ragout’

This is simply sautéing aromatic veggies like garlic, onions, then adding in some diced tomatoes, salmon cubes, and finally chopped tomatoes.

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Simple, delicious, and adaptable. Nuff said

Tomato ‘n’ Eggs (serves 1)

1 tablespoon of coconut oil
2 cloves of garlic, diced
1 shallot, diced
Pinch of spices – I mixed dashes of cumin, cayenne, and turmeric
1 piece of chicken breast, approximately 100g, diced/minced
Salt and pepper
1 can of chopped tomatoes
2 eggs
Handful of spinach

1. Heat the pan over medium heat. Heat the oil for a mo, then saute the diced garlic, shallot and spices till they turn translucent.

2. Add in the diced/minced chicken, season with salt and pepper, then cook it for a few minutes to brown it. If using minced chicken, break up the large chunks of minced chicken.

3. Poor in the can of chopped tomatoes. Stir and cook for a minute or two then check and adjust for seasoning.

4. Make 2 indents in the sauce, and crack an egg into each indent. Put the lid on and let everything simmer for about 3-5 minutes till white are fully cooked and opaque.

5. Take the pan off the stove, then toss in the spinach to let it wilt. Eat straight out of the pan!

Of course, you could toss in any extra vegetables at step 1, and replace the chicken with any other meats, or even beans.

Salmon Tomato ‘Ragout’ (serves 1)

3 cloves of garlic, diced
1/2 a yellow onion, diced
1 tablespoon of coconut oil
Pinch of spices – I used dashes of paprika and chili flakes
1 slab of salmon of about 300g, cut into roughly 1 inch chunks
Salt and pepper
2 tomatoes, diced
3 tablespoon of canned pureed tomatoes/tomato sauce

1. Heat the pan over medium heat. Heat the oil for a mo, then saute the diced garlic, shallot and spices till they turn translucent.

2. Add in the salmon, season with salt and pepper, then cook it for a few minutes to brown it. Throw in the diced tomatoes, put on the lid, and cook it for a few minutes till the tomatoes are a little broken down.

3. Add in the pureed tomatoes/tomato sauce. Stir and cook for a minute or two then check and adjust for seasoning.

4. When the salmon is cooked to your liking (semi or fully cooked), remove the pan off heat and start eating.

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