Newzsocial and Eggs With Peppers and Hot Tomato Sauce
When you have an established food blog you get emails every day from companies and PR people, I usually click on the trash bin immediately because I want to avoid to feel offended and get angry because of stupid emails about giving free publicity from people who obviously haven’t even opened up my blog. To be honest, I also get interesting emails and offers as well from informed senders and I don’t mind those. About three months ago I was contacted by the lovely Audrey at Newzsocial about becoming a content partner on their new app and as I liked what she told me we set up a skype meeting so I could learn more about what makes Newzsocial different from other social news aggregations apps. I had tried some of the already existing ones on my iPad but I never really liked them because I had to read what they curated for me (to explore what curation means click here) so when Audrey explained how you can curate your own content on Newzsocial I immediately liked the idea. I feel that I need to tell you that Newzsocial are not paying me for writing this post, I do it because I really, really like the app and I would use it even if Lucullian wasn’t on it because through it I discover so much every day. I obviously subscribe to the channels dedicated to food but also to channels like science news, photography, art and design, European news and some more frivolous channels just to mention a few. And I have created my own channels based on key words so I can read about my special interests as well. You can share content you like on Facebook and Twitter and directly with your friends and because I am a partner, there is even a channel that I curate with things I like or find interesting that is available to the public. There are so much to explore on the app that I am incapable to explain but that Newzsocial do very well here and here but if you have an iPad (I’m not sure if it works on iPhones but do try) I would download it, it’s free, and explore it. It took me a little time to fully understand how it works (and the help of Audrey-thanks!) but then I didn’t look at the videos something you obviously will do, being smarter than I am. And if you do what I have done, suggesting more blogs and web sites, Newzsocial will get even better than it is now.
But now it is time for a recipe, an easy one today and a variant on one I posted years ago. I love the combination of eggs, peperoncino and tomatoes, it is the type of dish I turn to when I need comfort food or when I want to make a quick lunch that still is a meal. There is nothing better than dipping a piece of bread in the hot tomato sauce and I just realized that next time I make this, I will put a piece of toasted bread on a plate and then put the sauce, the egg and the peppers on top of it. That will add to the comfort factor, I can feel it already.
EGGS WITH PEPPERS AND HOT TOMATO SAUCE
1 serving
1 egg
250 ml/ 1 cup tomato sauce
peperoncino or chili pepper
half a bell pepper, sliced
salt
extra-virgin olive oil
Heat up the tomato sauce with olive oil, peroncino or chili pepper in a small pan.
Fry the egg and the pepper slices in a skillet, save time and do it together.
Put the tomato sauce in a wide bowl or a deep plate and slide the egg and pepper on top. Get that slice of bread and a dip in!
A beautiful egg dish! That sauce sounds and looks really tasty.
Those are gorgeously moody pictures.
Cheers,
Rosa
I love this recipe. The photo makes it even more enticing.
Great looking egg dish – we love dishes such as this for light dinners. As well I adore the pomegranate photo. I played with shooting some over the weekend and it was great fun!!
O yay!! I can get to your blog again! God it’s been so long since I was last able to access it for whatever weird reason. I know all about those ridiculous emails and yes the trashcan is the only place for them to go in. The newzsocial sounds pretty good indeed although maybe not as good as those eggs!
Nice to read from you again and be able to access your blog.
Wonderful egg dish and as always (I keep repeating myself) I admire your photography.
Love the pomegranate photo, the open one looks like a shark’s mouth (after all it is Halloween today).
I love this kind of baked egg dish – I had something similar at The Providores in London and have always wanted to recreate it so will definitely be giving your recipe a go!
I love eggs with tomatoes – such an interesting combination. Here in Australia we have a brand of canned tomatoes called ‘La Gina’ and I’ve just discovered that they were names after Gina Lollobrigida – in 1963. My post here: http://ambradambra.wordpress.com/2012/10/30/as-the-tomato-said-to-the-actress/
The pomegranate photo is so beautiful – I kept looking at it for some minutes when I opened this post. I don’t get to see pomegranates often and then you’ve captured it in such a stunning way.
As for the recipe, thanks for the idea – now I know how I’m going to use up the last of tomatoes from my garden. I love the egg-tomato-pepper combination, but what I usually do is roast the tomatoes and peppers and serve them with scrambled eggs. Will try your variation this time.
Ah, and welcome to the WordPress!
What a beautiful dish, Ilva. I love such comforting dishes with full flavors and yours is perfect for this time of year when it’s getting a little more chilly out.
Your photographs are, as always, amazing.
thanks for your comments and for liking my recipe and photos. I think that pomegranade looks like a monster, or a shark like Barbara says, with a huge open mouth full of bloody teeth, perfect for Haloween week!
Nähä, har du granatäppelträd hos dig?
och det var ju en nedrans trevlig kommentar jag gjorde. Blev irriterad innan jag ens klickade för jag har hittills inte kunnat kommentera med min mail och matblogg i wordpress-bloggar under typ hela året (eller när de nu ändrade ngn funktion)
Vill typ tugga direkt från frukterna på första bilden! Mmmm. Finfina bilder som alltid
jag brukar fräsa små tomater och paprikastrimlor lätt och sedan hälla över ett lättvispat och kryddat ägg. God smakkombo