My oh my. I think we are now beyond exhaustion and a little over packing and unpacking. We have such good friends who have kept us well fed this last week and done lots of heavy lifting which has helped us enormously. For all the hard working heavy lifters helping Joel with the move today I did make a double batch of these Baked Eggs in Chorizo and White Bean Braise.
I found this recipe in the local newspaper a year or more ago and it is from Grub Street Cafe in Brisbane – a cafe I have not been to but I have a couple of friends who absolutely love it. This is hearty and scrummy and perfect on a cold Winter’s day – brunch, lunch, dinner, whatever takes your fancy. The chorizo and white bean braise is delicious on its own so you can skip the baked egg bit if you want or were impatient! Serve a big loaf of warm crusty bread alongside to mop up all the juices.
baked eggs in chorizo and white bean braise
2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 bay leaves
2 brown onions diced
1 knob of ginger, finely chopped
2 cloves garlic, finely chopped
1-2 red chillies, finely chopped
2 tins crushed tomatoes
2 tins white beans, rinsed
3 chorizo – cubed, sauteed and set aside
a strip of lemon peel
3 teaspoons sugar
1 teaspoon smoked sweet paprika
1 bunch of coriander – stems washed and finely sliced and leaves picked
1 dozen eggs
Grind up the coriander seeds, cumin seeds and bay leaves in a mortar and pestle and set aside.
In a large pan, gently saute the onion, ginger, garlic, chillies and coriander stems until the onion is soft. Add the spice mix and cook for a further minutes. Add the tomatoes, a splash of water, the lemon rind, sugar and season to taste. Simmer for 30 minutes or until the sauce has thickened and reduced.
Add the paprika, beans and pre-cooked chorizo. Season to taste and simmer for another few minutes.
Preheat oven to 190 degrees C.
Ladle the chorizo and white bean braise into individual ramekins or one big dish. Crack the eggs on top. Bake for 10 minutes or until the eggs are just set. Sprinkle coriander leaves over the top to serve.