An Eggcellent Idea

When it comes to cooking, it pays offto m-egg an effort. Pun 100 percent intended.

SHAKSHUKA

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1 green chilli, diced

• 1 medium red bell pepper, diced

• 1 small eggplant, diced

• 1 small green zucchini, diced

• 1 Tbsp tomato paste

• 1 tin tomatoes

• 1/2 cup water

• 1 tsp coriander

• 1 tsp cumin

• 1 tsp Aleppo pepper flakes

• Brown sugar to taste

• Salt to taste

• 4 eggs

METHOD

Saute onion, garlic, and chilli. Add all other ingredients except eggs and simmer, covered, over a low flame for 2-3 hours, until eggplant is tender and melting. Spoon into oven-safe dish. Crack eggs into sauce, cover with tinfoil, and bake at 190°C until yolks are just set, about 15 minutes.

BEET PICKLED DEVILLED EGGS

• 6 large eggs, hardboiled and peeled

• 2 small beets

• 1/2 cup sugar

• 1/2 cup water

• 1/2 cup cider vinegar

• 1/2 tsp white peppercorns

• 2 bay leaves

• 4 juniper berries

• 1/4 tsp mustard seeds

• 1/2 tsp salt

• Sprig of fresh dill

For devilled eggs

• 2 Tbsp mayonnaise

• 1 Tbsp English mustard

• Paprika and dill to top

METHOD

Put eggs in sterilised jar. Bring beets, sugar, water, vinegar, spices, and salt to a simmer, then pour over eggs. Add dill. Pickle for 1-3 days in the refridgerator.

Make devilled eggs: Halve eggs. Mash yolks with mayonnaise and mustard, then pipe back into eggs. Top with paprika and dill.

CRÈME BRULEE

• 3 egg yolks

• 2 + 1 Tbsp white sugar

• 1/2 tsp vanilla paste

• 1 1/4 cups heavy cream, barely boiling

METHOD