Planet Veggie

Another one from Leith’s Vegetarian Bible tonight, although not a lazy one, as this dish took around an hour to make.

As well as blogging my dinner, I’ve somehow been talked into drawing it too.  My mountain mate David has started a Facebook group called Draw Your Dinner where people draw pictures of their dinner (or lunch) and post them for everyone to see.  It is strangely fun.  You can join the group here.

Now, back to my dinner.

There’s eggs in here somewhere

Eggs set and cheese melted, before going under the grill

And served up with jacket wedges, peas, broad beans and sweetcorn

Chilli-baked eggs (this recipe serves 4, but I halved it)

1 small red pepper

1 small green pepper

2 tablespoons sunflower oil

1 medium onion, finely chopped

2 cloves of garlic, crushed

2 jalapeno chillies, deseeded and finely chopped

1/2 teaspoon ground cumin

1/ teaspoon chilli powder

1 x 400g/14 oz can of chopped tomatoes

1 x 225g/8 oz can of chopped tomatoes

1/2 teaspoon Tabasco sauce

1/2 teaspoon dried oregano

salt and freshly ground pepper

8 medium eggs

110g/4 oz Cheddar cheese, thinly sliced

1. Cut the red and green peppers in half and remove the stalks, pith and seeds.  Cut the flesh into small dice.
2. Heat the oil in a large, deep, non-stick frying pan with a lid.  Add the peppers and onion and fry over a low heat for 4-5 minutes until soft but not browned.  Add the garlic, chillies, cumin and chilli powder and fry for 1 minute.  Add the chopped tomatoes, Tabasco and oregano and simmer for 15 minutes until the sauce has reduced and thickened.  Season to taste with salt and pepper.
3. Make 8 hollows in the sauce with the back of a wooden spoon and carefully break an egg into each one.  Crumble over the cheese, cover and simmer for 10-12 minutes until the eggs are set to your liking and the cheese has melted.  Meanwhile, preheat the grill to high.
4. Slide the frying pan under the grill and cook for 1 minute until the cheese is golden and bubbling.