Thursday, 10 May 2018

Spicy Baked Eggs with Neema Chilli Sauce

It's safe to say I love a good brunch recipe or anything that involves eggs quite frankly. I've shared a couple of baked egg recipes but this one is sure to pack a punch and spice up your morning. The flavour from these small (but seriously mighty) spice sauce pots works so nicely with the earthy veg and runny eggs.

You only need a small amount but it makes this dish seriously flavoursome. I loved the combination of chilli and ginger in this Neema sauce and thought it would work really well with some fresh tomatoes and kale. I also added a little extra tomato paste to give the dish a little added level of richness.

What you'll need:

-2 large eggs
-A handful of fresh kale
-Cherry tomatoes (I used a mix of red and yellow ones as they're super sweet)
-Tomato paste (about 2 tablespoons)
-1tsp Neema African Scotch Bonnet & Ginger Sauce

How to make:

>Start by heating a small frying pan with a little oil (coconut oil works nicely)
>Add in the kale and allow to sautee for around a minute on a low heat until softened (not crispy) - Tip: Add a little water to help generate some steam
>Next, add the cherry tomatoes (halved) and allow to soften
>Add in the tomato paste and the Neema sauce and mix together
>Create 2 wells, then crack in the 2 eggs and allow to sizzle away for around 3 minutes or until the whites start to cook. If you want to cook the tops of the eggs a little more then cover with a saucepan lid for a minute or 2 (keep an eye on it whilst it cooks to ensure you don't overcook the yolks)
>Serve directly from the pan or dip in some pieces of toast. Whatever you fancy :)



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