Cooking Tips
Salsa verde baked eggs
Dunk flatbreads into these salsa verde baked eggs to soak up the lovely juices.
- Prep:
- Cook:
Ingredients
- 5 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 400g can cherry tomatoes
- 200g fresh cherry tomatoes
- 2 garlic cloves
- 1 small bunch of parsley
- 1 small bunch of basil
- ½ small bunch of mint, leaves picked
- 2 tbsp capers
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 200g baby spinach, washed
- 4 eggs
- ½ tsp chilli flakes (optional)
- flatbreads, to serve (optional)
Method
- STEP 1
Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
- STEP 2
Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
- STEP 3
Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.
Goes well with
Smoky tomato gazpacho
Pack in the goodness with this speedy smoky gazpacho soup
Ingredients
- 2 slices wholemeal bread
- ½ tbsp olive oil
- 1 tsp dried oregano
- 2 garlic cloves
- ½ small bunch of basil
- 200g roasted red peppers from a jar
- 800g tomatoes, roughly chopped
- 1 tsp caster sugar
- 1 tsp white wine or apple cider vinegar (check the label if vegan)
- 1 tbsp chipotle paste
Method
- STEP 1
Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
- STEP 2
Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
- STEP 3
Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.
Salsa verde baked eggs