Sequels can be so good!

white bowl with two pieces of toast, a sunny side up egg on soup

The fun of cooking (for me) is often linked to the unexpected outcomes – ways to repurpose and serve a meal that had its first act as a delicious dinner – only to be featured in a fantastic sequel in the form of breakfast the next day.  The day after I made Roasted Mixed Vegetable Soup I found myself craving it again.  The flavors were round and deep – just so nourishing.  As a person who’s never really abided by food “rules” (e.g. THAT isn’t a breakfast food – or you can’t have THAT for dinner), anything is fair game for me.  I was rummaging in the fridge and thought a sunny side up egg would do the trick.  But how could I amp it up?  Ah – that soup!  That glorious soup!

The neat thing about the Roasted Mixed Vegetable Soup is although it’s a soup – it’s also got the body and texture of a good sauce.  And the flavor profile of Shakshouka.  Yes – there is a match here!

I cooked the egg to how I prefer it – white just set and yolk still blissfully runny – making for a sauce all on its own.  But when the amber river careened into the luscious soup – well, it was sheer magic.  I garnished with my ole pal Tajin and a couple of dashes of jalapeño sauce.

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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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