I have to admit, I am a bit of a hoarder. My mother drummed the ‘appreciate everything’ message quite firmly into my brain, which is completely fine. But this, paired with my overly sentimental nature, means that I don’t really throw anything away. Because I might need it one day. Or, because such and such gave it to me 15 years ago, and even though I haven’t seen such and such for 14 years they would be totally offended if they knew I just gave it to the brotherhood. Basically, I had a whole heap of crap around. There was so much stuff that I was actually getting to the point where I was struggling to keep it all under control. And it was making my mind feel messy.
In a spontaneous attempt to improve my life, I began to remove every item from every shelf, wipe down every shelf, and put every item either back on the shelf, into a garbage bag, or straight in the bin. I ended up with 5 garbage bags and an enormous box. Plus 2 bins full. I ignored all guilty feelings about such and such being offended, and filled my car with, what felt like, garbage bags full of memories. I shoved the bags into a charity bin as quickly as I could. As challenging as it was, when I drove away, I realised that they were not bags full of keepsakes. It was all actually junk. And I was hanging onto so much junk that was no space in my life for anything new. Somehow I feel like this might be an analogy for something quite significant. Don’t be afraid to let go of the past, perhaps? I haven’t quite figured it out yet, but all of a sudden I feel like a brand new person. I have space to think and room to move. Plus, my house looks freaking awesome.
- 1/2 onion, diced
- 1/2 red capsicum, diced
- 1 Tbsp olive oil
- 1 tsp cumin seeds
- 1/4 tsp paprika
- 4 eggs
- 80g feta
- few coriander or parsley leaves
- pita bread, to serve
- Place oil, onion and capsicum in a heavy based skillet, and gently sauté until onion is translucent.
- Add the cumin seeds and paprika, and stir for a minute.
- Add the tin of tomatoes, and with it an enormous pinch of salt. Keep over a medium to low heat .
- When the tomatoes start to reduce down and melt into a thick sauce, make 4 little wells in the pan, and crack an egg into each.
- Place a lid on the pan, and cook the eggs for about 3 minutes (or until done to your liking).
- Crumble feta over the top, and scatter with herbs.
- Spoon eggs onto a plate with pita bread.
- Season with salt and pepper, if you like.