carol_profile.png

When and how did you start working for Ethos?

I started working with Ethos in 2009 when I went back to full-time work.

Describe your role in one sentence.

Administrator. Jack of all trades.

What’s the best part of your job?

Meeting different people, working with an awesome team and having Fridays off!

What’s the worst part of your job?

Chasing debtors!

What do you enjoy outside of work?

Hanging out with friends and family, travelling and watching the Swans play.

(Note: Refer to photo of Carol on a Vespa in Vietnam)

Can you tell us something we probably don’t know about you?

Back in the day, I was a hot-shot tap dancer! I think Mum still has a couple of my costumes… possibly including a headband covered in fruit and
some maracas!

(Note: We will have to ask Carol for a performance at our next Ethos event)

Anything unusual about your childhood?

Our family had a mixed business at The Junction and we lived above the shop. Mum and Nan used to work in the shop and Dad worked elsewhere. My brother
and I had a live-in nanny.

What makes you smile?

Having all my kids together under one roof.

What keeps you awake at night?

Not much! I’m not a worrier.

What do you do to stay healthy?

I try to eat healthily at least 5 days a week and fit exercise in when I can.

Any health tips?

Do the best you can to stay healthy, but don’t obsess about it.

Who does the cooking at home?

Mostly Col, my husband, since he retired.

What’s your favorite recipe? Mexican eggs 


Ingredients

  • Olive oil 1tbsp
  • Brown Onion finely chopped1 small
  • Garlic Clove crushed1 medium
  • Smoked Paprika1 tsp
  • Tomatoes coarsely chopped (about 300g)1 large
  • Red Capsicum seeded, finely chopped1/2 medium
  • Chicken stock 1/3 cup (80ml)
  • Eggs 2 large
  • Cheddar Cheese coarsely grated 2tbsp

Instructions

  1. Heat the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Cook the onion stirring for 1-2 minutes or until the onion is soft.
    Add the garlic and paprika, cook stirring for 1 minute or until aromatic. Add the tomato and capsicum and cook, stirring often for 3-5 minutes
    or until the tomato is soft.
  2. Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper. Crack 1 egg into a small cup.
  3. Use the back of a spoon to make a hollow in the sauce. Pour in the egg. Re-peat with the remaining egg. Cook for 2-3 minutes or until the eggs are
    set.
  4. Sprinkle with the cheddar and parsley. Serve with toast.

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