Tag Archives: eggs

Recipe of the Week – 25th September 2017 – Aubergine Shakshuka


I can’t believe I haven’t tried this combination before as it combines one of my favourite meals (Shakshuka) with my favourite vegetable (aubergines). For this variation on the classic Tunisian dish I’ve substituted aubergines for the sliced peppers which make up the original. The end result is more filling, and certainly more satisfying, which works brilliantly as a mid-week easy tea.

Serves 6

Ingredients 

5 tbs olive oil

2 large red onions, thinly sliced

2 large aubergines, halved lengthways then thinly sliced

6 cloves of garlic, finely sliced

800ml passata or 2 x 400g tins of finely chopped tomatoes

2 tsp sugar

1 tsp cumin seeds

½ tsp caraway seeds

½ tsp chilli powder

5 free range eggs

100g feta, diced or crumbled

1 tbs sumac

1 small bunch fresh coriander, roughly chopped

Salt and pepper

Method

1. Heat the olive oil in a wok then add the onions and aubergine slices and season. Cook gently for 5 minutes then add the garlic, caraway and cumin seeds, and chilli powder. Stir well to coat. Cover the wok and simmer for 10 minutes.

2. Add the passata or tomatoes, together with the sugar, and simmer uncovered for a further 10 minutes. Add 20ml water if the mixture gets too dry.

3. Make 5 wells in the sauce. Break an egg into a cup and drop carefully into each well. Cook covered on a low heat for 10 minutes then add the feta cubes. Replace the lid and cook for a further 5 minutes until the eggs are set.

4. Serve immediately sprinkled with the sumac and chopped coriander. This works very well with slices of sourdough bread to mop up the juices.

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Recipe of the Week – 3rd April 2017 – Smoky Cauliflower Frittata


Since adopting our four chickens last year we are generally inundated with eggs at our house, so I am always looking for new ways to do them justice. This recipe is adapted from one by Yotam Ottolenghi and is a nice variation on the classic fritatta. It also another way to use one of the most under-rated vegetables, the cauliflower.

Serves 6

Ingredients

1 medium cauliflower, cut into florets

2 tbs olive oil

100g frozen peas

6 free-range eggs

3 tbs natural yoghurt or crème fraîche

2 tbs fresh chives, finely chopped

2 tbs Dijon mustard

1 tbs sweet smoked paprika

100g mature Cheddar cheese, grated

salt and black pepper

Method

1. Preheat the oven to 200C.

2. Place the cauliflower florets in a large saucepan of boiling, salted water, and simmer for 5 minutes. Drain and set aside.

3. In a large bowl mix together the eggs, yoghurt, paprika, chives and mustard. Season and beat well.

4. Add the olive oil to a large frying pan then sauté the cauliflower florets for 5 minutes until light brown.

5. Grease a large casserole dish then add the cauliflower, peas, half of the grated cheese and the egg mixture. Stir well to combine, top with the remaining cheese and place in the oven for 20 minutes until set and brown.

6. Carve the frittata into slices or wedges and serve immediately with new potatoes.

Recipe of the Week – 27th February 2017 – Potato and Broccoli Brunch Frittata

Sometimes recipe ideas come from necessity, in other words, what I manage to find in the fridge! This recipe is a nice simple one which can be used as a quick brunch or as a satisfying lunch with a green salad. It started off as a frittata using an omelette base, but I then combined it with the pan-fried potatoes and broccoli to make it more like a rosti. Anyway, it was very tasty and I hope you like it!

Serves 4 to 6

Ingredients

3 large baking potatoes, left unpeeled if the skins are ok, and cubed

1 large head of broccoli, cut into large florets

3 tbs sunflower oil

2 garlic cloves, sliced

2 tbs thyme leaves

100g mature cheddar cheese, grated

6 eggs

Salt and pepper to taste

Method

1. Place the potato cubes in a large pan of salted boiling water and bring to the boil. Par boil for 5 minutes then add the broccoli. Return to the boil for a further 1 minute. Drain and set aside.

2. Put the sunflower oil in a large deep frying pan then add the potatoes, broccoli, garlic and half of the thyme leaves. Gently sauté for 10 minutes, stirring often.

3. In a separate bowl, beat the eggs with the remaining thyme, season, the pour over the vegetables. Sprinkle the cheese over then cover. Allow to simmer until the eggs are set (about 10 minutes) then place under the grill to brown.

4. Serve immediately with bread and a salad.


Recipe of the Week – 28th November 2016 – Baked Eggs in Corn Sauce


This is a bit of a radical departure for me, in a way, as I have never tried anything like this before, but I will definitely be doing it again! This recipe originates from Chile, and is actually very simple to make with few ingredients, but the end result is very satisfying. I would even consider this for breakfast!

Serves 4

Ingredients

4 large free range eggs

1 medium onion, finely chopped

1 tbs butter

400g frozen or fresh sweetcorn

350ml milk

2 tbs chopped fresh basil

Salt and pepper to taste

Method

1. Preheat the oven to 200C.

2. In a large saucepan, melt the butter and gently sauté the onion for 5 minutes until soft. Add the sweetcorn and milk, bring to the boil and reduce to a simmer.

3. When the mixture is beginning to thicken (approx. 10 minutes), add the basil and season. Add the mixture to a large greased oven-proof dish (or individual bowls if you prefer). Make 4 indentations in the mixture and carefully crack an egg in each. Add a few small dots of butter to the top and bake in the oven for 10 minutes until the eggs white is set but the yolks are still runny.

4. Serve immediately with fresh bread (I also did some paprika-coated baked aubergine slices which went very well with it).

Recipe of the Week – 30th May 2016 – Spinach and Courgette Fritatta


I love making Fritattas as there are so many different combinations to try. I tend to really fill these so that it is a meal in itself, and they are just as nice sliced up and served cold, especially on picnics!

Serves 6

Ingredients

8 large free range eggs

250ml milk

3 tbs extra virgin olive oil

300g fresh spinach leaves, rinsed and roughly chopped

2 large courgettes, sliced

100g baby potatoes, sliced

100g extra mature cheddar cheese, grated

2 tsp sweet smoked paprika

2 tsp Herbes de Provence

Salt and pepper

Method

1. Preheat the oven to 200C.

2. Place the potato slices in a saucepan of boiling salted water and par-boil for 5 minutes. Rinse and drain.

3. Meanwhile, in a large heavy-bottomed frying pan, heat the oil then gently fry the courgette slices. When light brown, layer the potato slices and spinach over the courgettes.

4. In a large jug, whisk up the eggs, milk, herbs, seasoning and paprika and pour over the mixture. Continue gently frying for 5 more minutes.

5. Sprinkle the grated cheese over, place a lid over the frying pan and put in the oven for 20 minutes.

6. When cooked through, remove from the oven and allow to cool for 10 minutes before turning out.

7. Serve with bread and a fresh salad.

Recipe of the Week – 22nd February 2016 – Tunisian Braised Eggs with Leeks

  
This recipe is a lovely variation on the traditional Tunisian dish Shakshuka, which blends spices with sliced peppers in a tomato sauce before adding the eggs. This is my take on a Yotam Ottolenghi recipe, using different spices, and adding halved baby tomatoes for extra taste. This went down a storm in my household!

Serves 4

Ingredients

4 tbs extra virgin olive oil

20g butter

4 leeks, trimmed and thinly sliced 

2 tsp ground Cumin 

1 tsp ground Sumac

350ml good quality vegetable stock from bouillon

Juice of 1 lemon

12 baby tomatoes, halved

200g baby spinach leaves

6 eggs

200g feta, broken into medium pieces

1 tbs za’atar

Salt and pepper

Method

1. In a large wok or saute pan, melt the butter and the oil on a medium heat, then add the leeks and season. 

2. Saute until soft then add the lemon juice, cumin, sumac and stock, and bring gently to the boil.

3. Add the spinach and simmer for five minutes.

4. Make 6 indentations in the mixture and carefully crack the eggs into each one. Sprinkle each egg yolk with Za’atar and a pinch of salt.

5. Carefully dot the feta pieces and tomato halves around the mixture and cover with a lid.

6. Simmer on a low heat for 10 minutes or until the egg whites are just cooked.

7. Serve immediately with toasted bread or a green salad.


Recipe of the Week – 5th October 2015 – Menemen 

  
Since we adopted two chickens in our back garden, I have been looking at new ways with eggs, to deal with the surplus that we sometimes find ourselves with (they are very good layers!). My children love scrambled eggs for breakfast, so was very pleased to find this recipe, which I have adapted a bit from the Turkish original, to suit what I found in the fridge! This was a great success, and I will be definitely repeating it soon.

Serves 4 

Ingredients

2 tbs olive oil

2 spring onions, finely chopped

1 red pepper, deseeded and roughly chopped

1 medium courgette, roughly chopped

2 large fresh tomatoes, roughly chopped

6 eggs, lightly beaten

100g feta, crumbled

1 tsp ras-el-hanout

1 tsp ground cumin

1 tbs each flat-leaf parsley and coriander, finely chopped

Method

1. Add the olive oil to a large saucepan then gently fry the onions, pepper, courgette and tomatoes for 5 minutes, stirring gently. 

2. Add the spices, stir and cook for a further 2 minutes, then pour in the beaten eggs. Stir gently and, as they start to scramble, add the crumbled feta, parsley and coriander.

3. Continue stirring gently until the eggs are lightly scrambled (remember they continue cooking after being taken off the heat). Add the fresh herbs and serve immediately (it went very well with chips!).