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| CAPE HERB RECIPE |
| SPICY CAJUN-STYLE CODDLED EGGS |
INGREDIENTS:
3 TINS WHOLE PEELED TOMATOES, BROKEN UP INTO CHUNKS
4 TOMATOES, CUT INTO WEDGES
1 LARGE GREEN PEPPER, SEEDED AND CUT INTO THICK SLICES
2 LARGE SWEET WHITE ONIONS, CUT INTO THICK SLICES
2 GARLIC CLOVES, CHOPPED
1 TABLESPOON GROUND CAJUN STEAK SEASONING
3 TABLESPOON OLIVE OIL
1 TABLESPOON SUGAR
SALT AND PEPPER TO TASTE
10 EGGS
CHOPPED FLAT LEAF PARSLEY, TO GARNISH
GROUND CAJUN STEAK SEASONING TO GARNISH
1 LOAF KITKA OR OTHER SOFT WHITE BREAD, FOR DIPPING
TO MAKE THE CONCASSE, HEAT THE OLIVE OIL IN A LARGE HEAVY BASED SAUCEPAN. ADD THE GROUND CAJUN STEAK SEASONING, AND STIR FRY UNTIL FRAGRANT. ADD THE ONIONS AND GREEN PEPPERS. COOK ON MEDIUM UNTIL THEY SOFTEN. ADD THE GARLIC, CHILLI AND THE TOMATOES. SPRINKLE OVER THE SUGAR, AND COOK OVER LOW HEAT FOR 40 MINUTES, STIRRING FROM TIME TO TIME, AND ADDING WATER TO KEEP THE CONCASSE MOIST. SEASON WITH SALT AND PEPPER TO TASTE, AND ADD MORE CHILLI TO YOUR LIKING. IT SHOULD END UP QUITE DRY. MAKE 10 ‘NESTS’ IN THE CONCASSE TO HOLD THE EGGS. CRACK THE EGGS, ONE AT A TIME INTO THE ‘NESTS’. SIMMER OVER A LOW HEAT WITH LID ON, UNTIL THE EGGS ARE POACHED TO YOUR LIKING, OR BAKE IN THE OVEN. GARNISH WITH CHOPPED PARSLEY AND MORE GROUND CAJUN STEAK SEASONING. SERVE WITH WARM CRUSTY WHITE BREAD, FOR DIPPING! |
| | PRODUCTS USED IN THIS RECIPE: | | CAJUN STEAK SEASONING |
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