My spiced braised eggs recipe is the perfect way to spoil Mum this Mother’s
Day. It’s a beautiful dish that’s comforting and full of flavour to share around
the table for a slow and special breakfast or brunch together.
- Chef Rodney Dunn, The Agrarian Kitchen
Serves 1-2
INGREDIENTS
3 tbsp olive oil
1 brown onion, peeled and thinly sliced
3 cloves garlic, thinly sliced
1 red capsicum (about 200g) thinly sliced
1 tsp smoked paprika
2 tsp ground cumin
2 tsp dried oregano
400g can crushed tomatoes
2 eggs
50g feta cheese or firm goat's cheese
1 tbsp chopped parsley
5 slices cured meat, such as pancetta or prosciutto
Toasted sourdough, to serve
METHOD
Heat oil in 20cm Lil Legacy. Add onion and garlic, add a pinch of salt and cook
over low heat until onion is soft, about 6 minutes.
Add capsicum and cover with lid, cook until capsicum is tender, then remove lid
and continue to cook for another 5 minutes to evaporate liquid.
Add paprika, cumin and oregano to pan and stir to combine and gently toast spices, add
tomatoes and adjust heat to bring to a gentle simmer.
Adjust seasonings and using a spoon make two gaps in the mixture, cracking an egg
into each. Cover and cook over low heat until eggs are just cooked, about 5 minutes.
Remove lid, crumble over cheese, drape with cured meats, scatter with parsley and a grind of freshly ground black pepper and serve immediately with toast.
Photography by Anna Critchley
