Bread and fish
John 21 tells us a fascinating story. It was early morning after a night on the boat without catching any fish to sell or to eat. Peter was not even properly dressed. He was only wearing his inner garment or at least a loincloth. His outer garment would have been wrapped around his waist or tucked over his belt. The Disciples must have been frustrated and worried. They must have been wet and cold. I am sure that they were quite intrigued when the “stranger” on the shore told them to throw their nets over the other side of the wee boat. Even more so when the stranger’s words became true as they had caught more fish than they could eat themselves! Then the disciples realised the “stranger” must be the risen Jesus. When Peter realized it was Jesus, he jumped into the water. A hundred yards is too far out for Peter to have walked; he must have been swimming when he first jumped from the boat. When they got to the shore Jesus was waiting for them. A fire had been lit to prepare the traditional bread and fish meal of the first century Jews! The host or the head of the household would usually pass round the bread as Jesus did. They were now sure that is was Jesus and that Jesus was God because only God can overcome death! Our reading is just another example of how present God is in the ordinary things of life. He still intervenes, telling us where to throw “our nets”. If we obey, the miracles will not be too far away. Amen
John 21:12-13
“Jesus said to them, ‘Come and have breakfast.’ None of the disciples dared ask him, ‘Who are you?’ They knew it was the Lord. Jesus came, took the bread and gave it to them, and did the same with the fish.”
Recipe for Shakshuka (middle eastern egg dish) – Doreen Muir
Ingredients
Tin of chopped tomatoes (or passata can be used)
1 medium onion diced
Third of a tube of tomato puree
3 eggs, any size or 4 eggs if for 2 people sharing
Half teaspoon of chili powder
Half teaspoon of garam masala powder
Pinch of salt
A little olive oil to fry onion
Instructions
In a medium frying pan, lightly fry the onion until soft
Add the spices and mix into the onion
Pour in the tinned tomatoes or passata and stir making a nice thick sauce
simmer for a few minutes
Break the eggs whole into the sauce, an even space between them
Let eggs gently poach for 5 mins or so
Spoon sauce over the egg yolk to ensure it cooks well (do not burst yolk)
Cook until eggs are well cooked but yolk still a bit soft in middle
Leave to simmer another minute or so
Add salt to taste when serving (optional)
Serve dish with flatbread, pitta bread, salad anything else you fancy.
Spring 2020 ● Volume 4, Issue 4 ● Balerno Parish Church