Friday, 28 April 2017

Spicy baked dippy eggs

I tried these for the first time a few months ago and now they've become a regular weeknight staple; thick crunchy bread, dippy eggs and melted cheese served in a spicy tomato sauce. Delicious. You've got to try these if you haven't already but definitely add lots of spice - it makes the dish. I made this for my friend who immediately demanded the recipe so I thought I would share it with you as well.


I'm going to have to make it when I get home now I'm looking at these pictures. It's a great weeknight dinner but also lovely for a lazy weekend brunch.


There are a lot of baked eggs recipes on the internet but it's the spicing that makes this dish so delicious. A fragrant mix of cumin, garam masala, paprika and cayenne makes this addictively good.

This dish serves 2 with leftovers for lunch the next day but scale up or down as you need.

You can mix and match ingredients how you like but the essentials are:
-2 tins of chopped tomatoes
-1 tbsp of cumin, 1/2 tbsp of garam masala, 1 tbsp of paprika and 1 tbsp of cayenne pepper, mixed
-1 clove of garlic, finely diced
-4/5 eggs depending on how hungry you feel
-1 onion, diced
-Fresh crusty bread
-1/2 palm-sized block of cheese (cheddar/lancashire)
-1 fistful of basil
-Natural yoghurt
-A good pinch of salt and pepper
-A pan you can put in the oven

Optional (but highly recommended!):
-Chopped black olives
-Diced/sliced chorizo
-Sliced peppers
-Pesto

Fry the onion and garlic in a little olive oil until the onions become softened. If you are adding chorizo/olives/peppers then add with the onions at the start.


Next pour in the two tins of chopped tomatoes and add the salt and pepper. Simmer the mixture on low for 20 minutes or until it becomes thick. You want the mixture thick enough that you can make a hollow and then have time to crack an egg into it; this is the only way to make sure the yolks will be runny whilst the whites cook. Don't get ahead of yourself and try to crack the eggs in if the mixture is still runny; I've done this before and you'll end up with set yolks by the time the whites cook.


At this point, turn the grill onto high. Next, add the spice mix to the sauce and stir it through. I learnt in a cookery class that spices aren't meant to be cooked for a long time but added closer the end of cooking for maximum flavour so I try to follow that whenever I remember.



Make 4 hollows and crack your eggs into them. It helps to have the heat on high to help the bottom of the eggs cook quickly. Crumble/grate the cheese over the top and cook over the heat until the egg whites are almost set.


Then put the pan under the grill for a few minutes until the cheese is melted and the top of the eggs are set; keep a careful eye on them and take them out quickly - remember they keep cooking off the heat and you don't want to ruin the runny yolks! Scatter the basil leaves and natural yoghurt over the top. If you want to add pesto then this is the time to do so.


Two different meals, both delicious.


Serve with the crunchy bread and dig in.



Until next time,

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