Product Spotlight - Sweet Chilli Jam
The rich tomato sauce goes great with the sour cream then finished with a sweet chilli kick to pop it off! Awesome for dinner or impress the gang for breakfast and prepare the sauce the night before. serve with grilled flat bread and a salad for the perfect meal.
Ingredients
1 Brown onion thinly sliced
2 cloves garlic minced
1 red chilli deseeded and sliced
1 tin chopped tomatoes
1 tin butter beans (or whatever beans you like)
1 tsp cumin seeds
1/2 tsp Paprika
1/2 tsp Turmeric
pinch cinnamon
1 zucchini thickly sliced in half moons
2 tbsps tomato relish
2 handfuls spinach
200mls veg stock
4 large eggs
To serve
Sour cream
Sweet chilli jam
Coriander if your that way inclined
flat breads
simple salad ( I like to use red onion, bread and butter pickles, mixed leaves and olive oil)
Method
Preheat oven to 200'c
Saute onion in oil until soft, add garlic and chilli and cook for 2 mins then add there spices and cook till fragrant
add the tomato relish followed by the tinned tomatoes and veg stock then bring to a boil
simmer till reduced (15-20mins)
While your sauce is reducing, toss the zucchini in a little oil and salt and pepper and put on a baking tray in the oven cook until browned put to one side.
when the sauce is nice and thick add in your roast zucchini, butter beans and spinach give a good stir then bring back to a simmer
Once the spinach is wilted check for seasoning, then transfer the sauce to an oven proof dish (or leave in the pan if its oven proof)
make 4 indents as best you can and crack the eggs into the grooves, place in the oven for 10 mins or until the eggs are just cooked
remove from the oven and let sit for 5 mins
get everything ready then dollop a large spoon of sour cream on top followed by a generous helping of sweet chilli jam and a good handful of coriander
serve in the dish and serve at the table with the flat breads and salad
