{"id":2870,"date":"2020-07-03T08:28:26","date_gmt":"2020-07-03T08:28:26","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=2870"},"modified":"2020-07-03T08:28:26","modified_gmt":"2020-07-03T08:28:26","slug":"eggs-kagiana","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=2870","title":{"rendered":"Eggs kagiana"},"content":{"rendered":"<p>This is spectacular, honestly just delicious and super quick.<\/p>\n<p>I&#8217;ll say that, but for future reference please do bear in mind that my version here was, by necessity, quite modified from the one in the recipe.<\/p>\n<p>Finely chopped sun-dried tomatoes in place of grated fresh tomatoes.<\/p>\n<p>Idiazabal cheese (like an intense cheddar, or a solidified form of the cheesy power at the end of a packet of Whotsits; slightly smokey but not smoked cheese that is my favourite new discovery of recent weeks) instead of feta.<\/p>\n<p>Added slices of chorizo and meaty gordano olives, which does not have an equivalent&#8230; But a good idea is a good idea.<\/p>\n<p>I&#8217;m sure the original recipe is great, and almost certainly a fresher tasting experience, but I&#8217;d hesitate to go back from the above. \u00a0It had more than a hint of pizza about it, but being lighter and more packed with flavour. \u00a0It&#8217;s going on to the regular rotation.<\/p>\n<p>From <a href=\"https:\/\/www.theguardian.com\/food\/2020\/may\/14\/its-about-time-10-meals-that-take-10-minutes-and-10-that-take-10-hours\">https:\/\/www.theguardian.com\/food\/2020\/may\/14\/its-about-time-10-meals-that-take-10-minutes-and-10-that-take-10-hours<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is spectacular, honestly just delicious and super quick. I&#8217;ll say that, but for future reference please do bear in mind that my version here was, by necessity, quite modified from the one in the recipe. Finely chopped sun-dried tomatoes in place of grated fresh tomatoes. Idiazabal cheese (like an intense cheddar, or a solidified&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[275,187,111,27],"class_list":["post-2870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cheese","tag-chorizo","tag-eggs","tag-quick"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2870"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2870\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/2860"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}