Apr 11
Hosted a chill brunch this morning with a friend over! Got inspired by a local place that makes kimchi hashbrowns with mozzarella. I felt like shakshuka would go well with it and it was my first time trying to make it! The poached eggs are kinda funny and I overcooked them so they weren't runny anymore ah well, the see-through egg whites scared me too much.
We sauteed some garlic and onions, added a can of whole tomatoes, some slow-roasted toms, and a whole actual tomato for TRIPLE TOM. It was really tasty with the fresh mint and pesto on top and eaten with leftover olive bread.
We maybe made too much coffee (2 pots of five cups= 10 cups) but that's my bad, still tasty.
