Food for Knowledge Workers
Dump a can of chopped tomatoes in a pan and heat through. Add ribbons of courgette, carrot (use veg peeler), your favourite spices and crack two eggs. Drizzle with olive oil, cover and leave for a couple of minutes until the egg whites are cooked and the yolks are warm and runny.
Pierce and cook a large eggplant in a microwave until it is soft. Cut off the end and blend with a clove of garlic, extra virgin olive oil, a handful of walnuts, a pinch of salt and a teaspoon of smoked paprika.
Heat a handful of blueberries in a non-stick saucepan until it looks like berries in sauce. Add a few teaspoons of your favourite seeds, mix and pour over a few tablespoons of cottage cheese.
Big Fig Kitchen 