June 20, 2012 § Leave a comment
I’ve been on such a tight budget lately that I haven’t cooked anything. That is to say, I’ve almost exclusively eaten food from my freezer. I ate one particular dish of black bean chili twice a day for about four days. But I ate nothing that I’d cooked recently enough to remember how exactly it was made, and therefore, I had nothing to share with you.
This dinner (or brunch) dish of baked eggs was never intended to be blogged and was an ad hoc recipe based on the contents of my pantry, but as it turned out stupidly easy and delicious and cheap, I decided to share.
1 tablespoon olive oil
1 small brown onion, finely chopped
2 cloves garlic, crushed and chopped
1 red capsicum, chopped into squares
1 small red chilli
1 chorizo, sliced (from a deli, but not a super-fancy deli is best if you’re on a budget)
1 tin crushed or diced tomatoes
1 tablespoon tomato paste
salt & pepper
1 teaspoon paprika (smoked)
parsley and/or parmesan and/or feta
decent bread, 2 slices per person
Pre-heat oven to 220°C.
Choose your pan. If you are lucky enough to have a fry pan you can put straight in the oven, then use that. I am not.
In a fry pan, heat the olive oil and add the onions, turn heat to medium high then add the garlic. Cook till onion is nearly translucent, around 2 minutes. Add the capsicum and as much chilli as you are comfortable with, it’s not supposed to burn your tongue. Cook till the capsicum has just softened then scrape contents of fry pan into a bowl. Return pan to heat and cook the sliced chorizo over medium heat, turning so both sides are lightly browned. Return onion etc. to the pan with the chorizo, then add the tin of tomatoes, about half a cup of water and a tablespoon of tomato paste. Turn heat to medium-high and give it all a stir. After 6 minutes of further cooking and occasional stirring, season with salt, pepper, and 1 teaspoon of paprika. Remember to taste it to check.
At this stage I transfer this sauce to a shallow, round pyrex dish which is oven-safe. Or you can use your pan if it is already oven-safe. Try and make dents in the sauce for your eggs to go in, these dents probably won’t make a huge difference, but don’t be sad. Crack your eggs into the dish, drizzle them with a little olive oil, and transfer the dish (or pan) straight into the oven. The eggs will take around 20 minutes in a hot oven, but I find it varies greatly, so just check on them regularly. Watch until the whites have started to cook (they will turn white, obviously) and then every 3 minutes or so check to see that they are cooking by sticking a spoon into them and seeing if they are still translucent underneath. Don’t fret if the very top of the yolks start to yellow, that is bound to happen.
While the eggs are baking, make yourself some toast.
When most of the egg white seems cooked (are no longer translucent), remove dish from the oven, and let sit for about 3 minutes. Top with parsley, or parmesan or crumbled feta, if these are things you happen to have in your fridge/garden/pantry.
Serve the baked eggs with toast and butter.
Realise you just spent about $6.50 on dinner for 2.