Baked eggs and curry leaf salad: Nik Sharma’s recipes for eggs | Meals

Eggs are a major ingredient in my kitchen. I flip to them on a busy day, and particularly when my meals fall sufferer to my poor menu planning. An omelette made with leftover greens or produce by means of a fridge clean-out session, served with tomato salsa and a slice of toast, and even plain rice, brings satisfaction. Protecting this in thoughts, this week’s eggs are baked and served with a fast roast tomato sauce flavoured with cumin, and hard-boiled for a salad made with inexperienced peppercorns and crisp fried curry leaves, and served over heat slices of toast.

Baked eggs with roast tomato sauce

Prep 15 min
Chill 1 hr
Prepare dinner 1 hr 25 min
Serves 4

500g cherry tomatoes
3
tbsp (45ml) extra-virgin olive oil
1 tsp cumin
2
tbsp (30ml) apple cider vinegar
1½ tsp crimson pepper flakes
(akin to aleppo or urfa)
½ tsp sugar
Fantastic sea salt
60g stale crusty sourdough
, reduce into 12mm cubes
280g recent child spinach
1 x 400g can white beans (akin to cannellini), drained
1 shallot, peeled and minced (about 55g)
2 garlic cloves, peeled and minced
2 tbsp chopped flat-leaf parsley
1
tbsp (15ml) recent lemon juice
4 massive eggs
120ml complete milk
40g shredded mozzarella, or fontina

Warmth the oven to 200C (180C fan)/390F/fuel 6. Toss the tomatoes in two tablespoons of olive oil and the cumin on a baking sheet, then roast for about 45 minutes, till the tomatoes begin to burst and switch golden brown. Switch the tomatoes and any pan drippings to a blender, add the vinegar, half a teaspoon of crimson pepper flakes and the sugar, and puree easy. Style and season with salt and sugar as wanted, then switch to a bowl. The sauce may be made forward of time and refrigerated for as much as 4 days in an hermetic container; it’s greatest eaten heat or at room temperature.

Calmly grease a 23cm x 30½cm baking dish with the remaining tablespoon of olive oil. Toss the bread with the spinach, beans, shallot, garlic, parsley and lemon juice, then unfold out in a flat layer on an oven tray.

In a small bowl, whisk collectively the eggs, milk, and half a teaspoon of salt. Pour the egg combination over the bread and press gently to let it soak within the liquid. Wrap with clingfilm and go away within the fridge for one hour.

Warmth the oven to 190C (170C fan)/375F/fuel 5. Unwrap the dish, then high with the shredded cheese. Cowl with foil and bake for quarter-hour, then take away the foil and bake for one more quarter-hour, till the highest is golden brown and the cheese is melted. Take away from the oven and serve heat with the tomato sauce.

Curry leaf and inexperienced peppercorn egg salad

Nik Sharma’s curry leaf and inexperienced peppercorn egg salad.

Prep 30 min
Prepare dinner 5 min
Serves 4

4 massive eggs, hard-boiled and peeled
1 shallot, peeled and minced (55g)
1 massive stalk celery, finely chopped
1 garlic clove, peeled and minced
1 gentle inexperienced chilli (akin to jalapeno), minced
2 tbsp flat-leaf parsley, chopped
2 tbsp coriander leaves, chopped
2 tbsp brined inexperienced peppercorns, drained
60ml extra-virgin olive oil, plus 2 tbsp/30ml for frying
2 tbsp (30ml) recent lemon juice
10 recent curry leaves
½ tsp floor cumin
½ tsp floor coriander

1 tsp crimson pepper flakes (akin to aleppo, urfa or maras)
Fantastic sea salt
4
thick slices sourdough, toasted and buttered
¼ cup radish sprouts or watercress leaves, to garnish

Chop the eggs and put them in a big bowl with the shallot, celery, garlic, chilli, parsley, coriander and inexperienced peppercorns.

In a small bowl, combine 60ml olive oil with the lemon juice, then pour it over the eggs.

Warmth the remaining two tablespoons of olive oil in a small saucepan over a medium warmth. As soon as sizzling, add the curry leaves, cumin and coriander, and prepare dinner for 30-45 minutes, till the spices flip aromatic. Take off the warmth, add the crimson pepper flakes and swirl the oil to fry – the oil will flip vibrant crimson. Pour the recent spice oil over the eggs, season with salt and fold to coat nicely.

Divide the eggs over heat, buttered slices of toast, and garnish with the radish sprouts or watercress. Drizzle with slightly extra-virgin olive oil, if desired. This salad tastes greatest the day it’s made, however may be saved for as much as 4 days in an hermetic container within the fridge.

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