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
This story is from the June 2019 edition of Home & Decor Malaysia.
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This story is from the June 2019 edition of Home & Decor Malaysia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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