Brunch: Gojuchang Beef Meatballs, Tortillas, Egg

Gojuchang Meatballs on Tortillas with a Fried Egg. Because, JOY. 

Fusion for many is a dirty word, because it is often done so badly. But most days are a fusion day for me as I combine my favourite ingredients to make breakfast, brunch or dinner. 

Working from home is not the dream, anyone who works from home full time will agree. That will surprise some of who who resent your office chains (I was one for a long time). Working from home can be lonely, it can be intense, and it can be distracting. Working days are longer than ever before. But it does have its advantages. One is that your meals are made at your own pace while you are doing other things, and lunch can be completely awesome. 

I love eggs, you know that. It is a well established thing. Things in sauce and meatballs too. Vague, maybe. But all those things together usually spell C.O.M.F.O.R.T. for me. My pantry (shelves in my living room full of random things) overflow with goodness: spices, chilli pastes, every random thing you might imagine and lots of quirky stuff from my travels. A lucky bag dip here will reveal a lovely and exciting meal. 

What I look for for brunch: something deep, usually fermented (here, gojuchang, Korean fermented red pepper paste); an egg (check!); something to drag through my runny egg yolk (crisp corn tortilla, check!); and then something of substance, not always meat. This morning it was minced beef, proper minced beef with 20% fat, essential for flavour and moisture. Low fat minced beef dries out and becomes crumbly. 

The sauce here is speedy and fruity and packed full of goodness. I adore a tomato sauce, the red pepper gives it a lovely lift, and the oregano takes you to the hills somewhere. 

Inspired by this? You will love: baked avocado with quail egg and sobrassada recipe, ‘nduja ragu with eggs, Louisiana crab cakes with poached eggs and tabasco hollandaise.