recipes
good eggs come in threes
It’s World Egg Day so we had to make a whole eggy feast for you!
We’ve been obsessed by Korean style EggDrop / EggStop sandos since watching Hospital Playlist, so we had to give a spin on that with some Sri Lankan/Indian and Nigerian flavours. We even made our own brioche bread (recipe coming soon!) to recreate this EggDrop Sando, that’s how excited we were.
Plus we also bring you the good ‘ol shashuka that’s got us drooling!
P.S. special shout out to Burford Brown Large Eggs, honestly them orange yolks, mmmm.
masala omelette
amma-inspired
Let’s be honest, there will be an amma inspired version every week. This is one of amma’s go-to weekday dishes because it’s easy to make, and easy to dump all the nutrition in for us fussy eaters, but so good! We can have this with rice, puttu, bread, anything really.
mackerel egg stew
nigerian-inspired
One of our homies from Nigeria couldn’t stop talking about this mackerel egg stew from home, so we had to give this a go, with our homemade brioche bread! We adapted the recipe from Dobby’s Signature.
shashuka
mediterranean-inspired
When you think eggs, shashuka is almost a must-have. Here’s a version of the Mediterranean classic with a mix of amma’s spices!
the stuff
2-3 large eggs
a mix of peppers, chopped
cherry tomatoes, chopped
1 green chili, chopped
1 carrot, grated
1/2 onion, chopped
1-2 slices of Leerdammer cheese
amma’s curry thool (or garam masala)
turmeric
salt & pepper
olive oil
the sando:
two thick slices of soft bread
the drizzle:
ketchup
P.S. You can add whatever veggies you fancy really
the method
- Chop all the vegetables.
- Crack the two eggs in a bowl and whisk.
- Drop them veggies in.
- Add a dash of salt, pepper and turmeric.
- Add the spice mix in (as per what suits you) and whisk till they are all well mixed.
- Heat a frying pan with a bit of oil.
- Pour the egg mix in and swirl with a fork or chopsticks to evenly spread out the egg.
- Once it’s semi-cooked, put in a slice or two of Leerdammer cheese in.1
- We’re bad at flipping so fold the omelette in half from either ends and let it cook and the cheese melt. You can cover the pan to let it cook faster.
- Transfer onto a plate, and cut them into squared pieces.
- Butter your bread and toast in a pan until it browns.
- Put the cut omelette pieces in between them thicc buttered bread.2
- Drizzle some ketchup, and INDULGE!
1 You can add any cheese really but Leerdammer just hits different, especially the stretch you get when you have a bite after, mmmm!
2 Again, you can use any bread you fancy but we made a version of soft brioche bread for this sando. Soft, thick, buttery, just adds to the spice and kick from the omelette.
mackerel egg stew
the stuff
2-3 large eggs
1 medium sized mackerel or sea bass
2 tomatoes, chopped
1 onion, chopped
salt
cooking oil
1 tbsp of amma’s curry thool
the sando:
two thick slices of soft bread
the drizzle:
yoghurt
lemon
spring onions
the method
- Rub the fish with salt and pepper and grill it on a pan or oven. We used the boneless sea bass fillets for ease.
- Crack the eggs in a bowl and whisk.
- Heat up a pan with oil.
- Add chopped onion and stir fry for 2 minutes.
- Add the chopped tomatoes and wait until it breaks down.
- Stir in the fish and season with salt and spices and leave to cook.
- Gently stir in the whisked eggs until you get your desired consistency. We kept it quite creamy.
- Again, butter them sliced breads and brown them on a grill.
- Scoop the egg stew mixture into the bread slices.
- Mix yoghurt, a bit of lemon and chopped spring onions and drizzle this mixture on top!
shashuka
the stuff
1 large egg
2 tomatoes
1/2 onion, chopped
1/2 green pepper, chopped
1 garlic clove, chopped
1 tsp cumin
1 tsp coriander powder
1 tsp chilli powder
salt & pepper
olive oil
the sando:
two thick slices of soft bread
the drizzle:
coriander / parsley / spring onions (whatever you like!)
the method
- Heat oil in a pan.
- Add the chopped onions, peppers and garlic.
- Season with salt, pepper and spices.
- Stir until the vegetables soften.
- Add the tomatoes and let it simmer until the tomatoes break down into a thick sauce.
- Using a wooden spoon, make a “well” in the tomato mixture.
- Gently crack the egg into the well.
- Reduce heat and cover the pan and cook on low until the egg whites are set.
- Uncover and add the fresh herbs on top.
- Serve it with buttered bread like we did or with pita (as they do across the ocean!).