• dominiclhurst

Moroccan spiced baked eggs

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






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