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)


  • 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


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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About a week ago I popped into one of my favourite suppliers The Chilli Shop in Brighton Marina to see Frank Jay the owner and pick up some supplies. Frank is a great person always has time for a chat and to suggest ideas on how to use any of the huge range of chilli based produce he sells. I was lucky enough to walk in just a he taken collection of a new sauce from Hot-headz and we spent a good while discussing its merits and how it could be used.

Stuart Webster's Enchiladas

Stuart Webster's Enchiladas

Who Dares Burns! Chipotle Con Queso is a brand new sauce and unique in the market place, in the most simple terms it is smoky chilli cheese sauce, I am informed that in the US it is used as a dipping sauce with Nachos which once you’ve tasted it makes sense, the initial flavour is a very mild, smooth cheese very subtle. As the cheese disappears you get a great big kick of smoked chill that builds in power and leaves the most enjoyable flavour in your mouth, to be honest I was shocked the idea of the sauce had initially done nothing for me. I’ve had several friends try it and everyone’s reaction is the same, initial shock at the idea and then a big smile once they’ve tried it, it just works.

I decided that just using it for Nachos wasn’t going to work for me so looked at some ideas for how to use this uniquely special sauce, Enchiladas seemed like the perfect solution so I set about creating recipe. And this is it.

Cooking time: 1 hour | Serves 2


  • 300g Lean minced beef
  • 1 Medium onion
  • 3 Cloves garlic
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Cayenne pepper
  • 1 Tin chpped tomatoes
  • 3 Medium tortilla
  • 1 Jar Who Dares Burns! Chipotle Con Queso
  • 200g Strong cheddar cheese


Finely chopped the onion and garlic and add to a medium hot frying with the cumin, paprika and cayenne pepper, make sure the pan is large enough to take the mince and tomatoes. Soften the onions and garlic stir regularly; this stage should take around ten minutes.

Once the onions and garlic are ready add the mince, keep turning it over until the mince is brown all over than the onions and garlic are thoroughly mixed in. This should take around another five minutes.

Now add the tinned tomatoes, mix everything together and cook on a medium heat for around another 10-15 minutes. You want to cook off quite a lot of the liquid and insure all the ingredients have had an opportunity to combine flavours

Now simple follow the photos, put three tortillas into a baking dish as shown. Add the mince to fill each of the tortillas and fold over the tops to create little parcels. Cover with the jar of Who Dares Burns! Chipotle Con Queso and then finish with cheese.

Now place in an oven at 220c for around 10 minutes or until the cheese is golden and bubbling.

A huge thanks to Frank and the Chilli Shop for introducing me to this fab sauce, to Hot-headz for bringing it to the UK and Natalie for her help with developing this recipe.


Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

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Bims Kitchen Smoky Baobab BBQ Ribs Recipe

Yummie RIB's!!!!

James Adedeji from Bims Kitchen has sent us his recipe for BBQ Ribs, which uses his new Smoky Baobab BBQ Sauce. His technique for cooking the ribs is quick and simple and from the look of the last picture there is not much meat left on them bones.


4 whole racks of baby back ribs
20g any Bim’s Kitchen Spice Mix
1 tbs demerara sugar
3/4 tsp salt
1 jar Bim’s Kitchen Smoky Baobab BBQ Sauce
300ml water


Thoroughly combine the sugar, salt and spice mix and rub in to each rack of ribs. Leave the seasoned ribs for at least 15 minutes and then place into a suitable oven tray.

Carefully add about 300ml of water to the bottom of the tray and then seal the tray completely with aluminium foil. Place tray into an oven pre-heated to 250°C, cook for 30 minutes and then reduce temperature to 170°C for another 30 minutes.

Remove tray from oven and carefully open to let steam out. Baste the ribs, which should now be quite tender, thoroughly with the BBQ sauce. Leave to sit for at least 15 minutes and then place ribs on an oven tray and cook in the middle shelf of the oven for 20 – 25 minutes at about 160°C basting occasionally with more BBQ sauce if needed.

Tips: This recipe also works nicely with beef ribs but cooking times may need to be adjusted depending on the thickness of the ribs. The ribs can also be finished off on an outside bbq for an even smokier finish. Our Hot Tangy BBQ Sauce can be used in place of the Smoky Baobab BBQ Sauce.

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Chinthe Burmese Curry

Chinthe Burmese Curry

Dean from family firm Chinthe has sent us a recipe and video that show how quickly you can make a Byan Curry using their Burmese Curry Paste, as you will see from the video, this could not be simpler to make, and I have to say it tastes incredible.

Chinthe (pronounced chin-thay) was started in 1974 by Bertie and Barbara, who were Emigrants from Burma in the 60s, they began to make and sell Burmese condiments to supplement their grocery trade. News soon spread and the demand for Chinthe products grew. They are now into the third generation of the family producing Chinthe products with the same authentic recipes passed down from their Grandparents.

FYI – Chinthe is the name for the leogryph that guards the entrances of Pagodas and Temples in Burma.


2 tablespoons of Chinthe Burmese Curry Paste
500g of Pork
2 tablespoons of oil
1½ cups of water
2 large onions


  1.  Slice your onion
  2.  Cube your pork into bite sized chunks
  3.  Heat (low – medium) the oil in a deep pan. Sauté your onions by adding them to the oil for 7 – 10 minutes until they become wilted and translucent.
  4.  Add the Chinthe Burmese Curry paste and stir well. Cook the spices off for 2-3 minutes
  5.  Add the Pork, season with salt as required and mix in well
  6.  Add the water, stir well and bring to the boil
  7.  Reduce heat to low simmer. Simmer for 20-30 mins

Serve with rice or noodles

This is Dean first video recipe, we hope to have more to follow.

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