Tamal’s go-to stress-free dinners consist of sesame scrambled eggs on toast and butter beans topped with garlicky, lemony, and raw tomato sauce.
Cooking may be enjoyable, but sometimes it must be done quickly. These are my two go-to, minimal-effort dishes. Eggs are what I eat for dinner when my boyfriend is absent or for breakfast after a hospital night shift. The beans require a bit longer time to cook, but the method is relatively hands-off. Both meet the criteria of requiring minimal effort and producing a nutritious supper.
Sesame and za’atar eggs scrambled
This is something I’ve created a million times and could do with my eyes closed. I generally have a container of roasted sesame seeds on hand, but if you want to make this recipe even quicker, you can omit them or substitute toasted sesame oil.
Prep 5 min
Cook 5 min
Serves 1
2 tsp sesame seeds
2 large eggs
A dash of milk
A pinch of salt
Vegetable oil, for greasing
2 tsp za’atar
1 tsp tahini
Chilli flakes (optional)
Toast, to serve (optional)
Place a small frying pan or skillet over medium heat, then dry-toast the sesame seeds for a couple of minutes, until lightly toasted — turning them frequently to prevent burning — and transfer to a small bowl.
In a medium bowl, whisk the eggs, milk, and salt together. Return the pan to high heat, add a splash of oil, and then pour in the egg mixture while stirring; the eggs will cook rapidly. Spread on a dish, sprinkle with za’atar, drizzle with tahini, and, if desired, sprinkle with toasted sesame seeds and chili flakes. Serve alongside warm buttered bread.
Butter bean crudaiola with tomatoes and basil
This dish is inspired by the basic Italian pasta dish crudaiola, whose “sauce” consists of raw tomatoes and basil. The key to its success in procuring the highest-quality, freshest tomatoes possible. If you possess a food processor, preparing the sauce will be a breeze.
Soak Overnight
Prep 5 min
Cook 4 hr+
Serves 4
300g dried butter beans
¾ tsp salt
2 garlic cloves, peeled
30g basil leaves
8 anchovy fillets
700g tomatoes
4 tbsp olive oil
Grated zest of 1 lemon, plus the juice of ½ lemon
Soak the butter beans overnight in lots of cold water. In the morning, drain the beans and combine them with one liter of water and half a teaspoon of salt in a slow cooker. Adjust to low for the day. If you don’t have a slow cooker, bring the soaked beans to a boil in a big saucepan of salted water, then reduce the heat to low, cover, and simmer for 50 minutes, or until soft.
Make the sauce in the meantime. Place the chopped garlic, basil, anchovies, and tomatoes into a large bowl. Stir in a quarter-tablespoon of salt, olive oil, lemon zest, and lemon juice, then cover the bowl and set aside while the beans are cooking. Once the beans are cooked, remove the cooking liquid and top with the sauce before serving.
