Turmeric Eggs
2019-12-12
Want to turn the humble fried egg into something that’s good enough for br...
3 Ways with Eggs Baked in Sauce
Prep 10 mins
Cooking 20 mins
Serves 2 - 3 people
Affordable, loaded with protein and packed with good-for-you things like B vitamins, iron and selenium, you just can’t beat eggs for breakfast, brunch, dinner or lunch! Bake them in a sauce and it’s a complete meal in a pan. We explore three ways with eggs baked in tomato sauce. Switch up the spices and travel the world!
What you will need
- FOR THE SHAKSHUKA
- FOR THE EGGS IN PURGATORY
- 1 cup very finely chopped onion
- ½ cup very finely chopped onions
- 1 red pepper, deseeded and cut into small blocks
- 4 Tbsp extra virgin olive oil
- 1 yellow pepper, deseeded and cut into small blocks
- 3 fat cloves garlic, peeled and finely sliced
- 3 Tbsp extra virgin olive oil
- 2 tsp Natural Herbs & Spices Basil
- 2 fat cloves garlic, finely minced
- ¾ tsp Natural Herbs & Spices Cayenne Pepper
- 2 heaped Tbsp tomato paste (that’s a 70g tin)
- ½ tsp salt
- 1 Tbsp sugar
- 1 Tbsp sugar
- 1½ tsp Natural Herbs & Spices Paprika
- 2 x 400g tins of cherry tomatoes
- ¼ tsp Natural Herbs and Spices Cayenne Pepper
- TO SERVE
- 1 tsp Natural Herbs and Spices Ground Coriander
- Fresh basil leaves, roughly torn
- 1 tsp Natural Herbs and Spices Turmeric
- Loads of grated aged parmesan
- 1 x 400g tin of chopped tomatoes
- Toasted ciabatta
- 1¼ tsp salt
- Extra olive oil for prettily drizzling over
- TO SERVE: loads of chopped fresh coriander
- CURRIED EGGS AND BEANS CONTINUED
- CURRIED EGGS AND BEANS
- ¾ cup very finely chopped onions
- 1 Tbsp vegetable oil for frying
- 2 cloves garlic, finely minced
- 1 Tbsp tomato paste
- 3 tsp Natural Herbs & Spices Medium Curry
- 500g fresh baby cherry or baby rosa tomatoes
- ¼ cup of water
- 1 tin butterbeans (or cannellini beans)
- TO SERVE
- TO SERVE
- Loads of fresh coriander
- Fat-free yoghurt
- Avocado, sliced or cubed and dressed with lemon or lime
- Mini tortillas or mini rotis
- Sliced green chilli… if you really like extra heat!
Method
#1 SHAKSHUKA (Makes: This is enough sauce for frying 4-6 eggs and serving 2-3 people; Prep: 10 minutes; Cook: 20 minutes)
In a large frying pan on medium heat fry the onion and peppers in the olive oil until soft. Add the tomato paste and garlic and fry for a further minute. Add all the spices, sugar and the tomatoes, put the lid on and simmer on very low heat for ten minutes. Use the back of a spoon to make depressions in the sauce and break in 4-6 eggs. Cook until the eggs are done to your liking, scatter very generously with coriander and tuck in.
#2 EGGS IN PURGATORY (Makes: 4-6 eggs; Prep: 7 minutes; Cook: 15 minutes)
In a large frying pan on medium heat, fry the onion in the olive oil until soft. Add garlic slices and fry for a further minute. Add all the herbs and spices, sugar and the tomatoes, put the lid on and simmer on very low heat for ten minutes. (Cook’s note: Sometimes tinned cherry tomatoes have a lot of juice. If so, remove the lid and hard boil the sauce for a while towards the end to reduce the liquid. What you want is a sauce that’s solid and dry enough to form indentations for the eggs.) Use the back of a spoon to make depressions in the sauce and break in 4-6 eggs. Cook until the eggs are done to your liking, scatter with fresh basil, grate over parmesan and serve with toasted day-old ciabatta drizzled with extra olive oil and rubbed with a clove or garlic to make crostini. This is just ridiculously good for brunch, lunch or dinner – in which case you most certainly can serve it with a glass of Italian Sangiovese. Buon appetito!!
#3 CURRIED EGGS AND BEANS (Makes: This is enough sauce for frying 4-6 eggs; Prep: 7 minutes; Cook: 20 minutes)
In a large frying pan on medium heat fry the onion in vegetable oil until soft. Add garlic and tomato paste and fry for a further minute. Add the spices, sugar, water and the tomatoes, put the lid on and simmer on very low heat for 15 minutes until the tomatoes have burst their skins and released their juices. Use a fork to gently squash some of them. Now add the tin of beans. Use the back of a spoon to make depressions in the sauce and break in 4-6 eggs. Cook until the eggs are done to your liking. Scatter with coriander and give it an artful drizzle of yoghurt. Top with diced avo and serve with mini tortillas or rotis.
Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za
