The Red Hot Chilli Cookbook by Dan May – Baked Chilli Eggs

by Hot Juan on March 17, 2012 · 0 comments

in Recipes

This is a wonderfully warming and comforting dish – a version of ‘chiles con huevos’ – long associated with the long, hot days and even longer, frosty nights of the vast flat plains of the Texas Panhandle. This dish originated in the Mexican border country but is now fairly commonly found throughout the United States. Although this recipe is often cooked in a single casserole dish, in this version the mixture is divided into individual ramekins before the eggs are added, and served as a light meal. It is ideal for breakfast or as a supper treat.

Serves 6 for a light meal or breakfast

Red Hot Chilli Cookbook by Dan May - Baked Chilli Eggs (Photographer Peter Cassidy, Published by Ryland Peters & Small)

Red Hot Chilli Cookbook by Dan May - Baked Chilli Eggs (Photographer Peter Cassidy, Published by Ryland Peters & Small)

Ingredients:

  • 25 g/2 tablespoons butter
  • 1 garlic clove, crushed
  • 125 g/4 oz. smoked ham, chopped
  • 225 g/8 oz. mushrooms, diced
  • 2 hot green chillies, finely chopped
  • 225 ml/1 cup sour cream
  • 2 teaspoons dried parsley
  • ½ teaspoon dried oregano
  • 6 eggs
  • 200 g/2 cups grated mature/ sharp cheddar
  • sea salt and freshly ground black pepper
  • toast, rubbed with a garlic clove, to serve
  • hot sauce, to serve
  • 6 individual oven-proof ramekins

Instructions

Preheat the oven to 190°C (375°F) Gas 5.

Melt the butter in a heavy-based frying pan over medium heat and fry the garlic and ham for about 2 minutes, stirring regularly to prevent the garlic from burning. Add the mushrooms and chillies and continue to cook for about 5–10 minutes until the mushrooms start to brown and the chillies begin to soften. Remove from the heat and stir in the sour cream, parsley and oregano. Season lightly with salt and pepper. Divide the mixture equally between the ramekins and let stand for about 10 minutes to allow the flavours to blend.

Make a shallow hollow in each mixture and carefully break an egg into each. Season the eggs with salt and pepper. Bake in the preheated oven for about 20–25 minutes or until the egg whites have set. Remove the ramekins from the oven and sprinkle the grated cheese over all of them. Return to the oven for about 5 minutes, or until the cheese is bubbling. Serve immediately with garlicky toast and a bottle of hot sauce to splash on the eggs.

Dan’s  Tips: If it is very warm in your kitchen, place the mixture in the fridge to set a little before making the hollows and adding the eggs.

For an even more luxurious (and meat-free) alternative, substitute the smoked ham for smoked salmon. Serve with a lightly dressed baby leaf salad.

Recommended Chillies: Serrano, Mirasol or Espanola; Anaheim if you want it a bit milder.

This recipe comes from the Red Hot Chilli Cookbook by Dan May which we reviewed earlier this month, that is published Ryland Peters & Small. The images are the copyright of Ryland Peters & Small.

You have a chance to win a signed copy of this book and a hamper of Tree Can’t Dance goodies in this months competition/draw, just follow this link to enter.

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