Spicy Baked Eggs (Vegetarian)

First of all, I invite you to follow me on Twitter @zdoerck for my 140 character version of this recipe and more to come. For those of you who are seeing this on Facebook, apologies for the redundancy.

This is an adaptation of a Pakistani recipe from The Spice Spoon (bonus: contains charming nostalgic reflection upon author’s childhood experience). My modifications include doubling the onion, adding garlic, cayenne and red chili flakes, and cooking stovetop instead of baking. You certainly can bake it if you prefer, but I find the eggs cook more uniformly on the stove, and it is also easier to avoid over-cooking them. You could also use any form of chili you like – a bit of minced jalapeño or serrano would be lovely in place of the dry chili seasonings.

Spicy Baked Eggs

  • 4 cage-free organic eggs
  • 2 tbsp olive or grapeseed oil
  • 4 medium tomatoes, blanched, peeled and diced
  • ½ onion
  • Pinch turmeric
  • Pinch cayenne
  • 1 – 2 cloves garlic
  • Red chili flakes to taste
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Blanch tomatoes for one or two minutes. When skins begin to break, plunge into cold water to stop the cooking. Peel off the skins and dice the tomatoes.

Heat oil on medium heat in medium sized skillet. When the oil is hot, add the onion and sauté until translucent. Stir in the tomato and spices and cook, stirring frequently, for about 5 – 7 minutes.

Place the raw eggs on top of the tomato mixture. To ensure no broken yolks or eggshell, I would recommend cracking each egg into a small bowl and carefully placing them on the mixture one at a time. Incidentally, did you know that some chefs recommend cracking your egg on a hard, flat surface rather than an edge, to ensure more even cracking? I’ve tried it and it does seem to yield better results …

Once the eggs are in place, cover and leave them to cook. Check back in about 12 to 15 minutes – if you prefer runny yolks, 15 to 17 minutes is probably all you need; for more solid yolks, you may need about 20 minutes.

Garnish with cilantro and serve immediately with naan or pita.

Sweet Chili Jam (Vegan)

Enough about all this vegan-zeegan-schmeegan business. It’s time to can some sweet chili jam, son.

Sweet chili jam, son

I got 99 problems but the perfect breakfast condiment ain't one.

That’s right. I know you’ve been wondering what to do with all those peppers and tomatoes that your garden spat out in ungodly heaves during the late, glorious death throes of fall. Also I know you’ve been thinking to yourself, “Oh fiddlesticks, if only I had the perfect condiment to accompany any possible egg dish conceivable to humanity …” And furthermore I KNOW you’ve been thinking, “Boys, I think it’s about time I got my canning on.”

And if you haven’t been thinking any of those things, don’t worry, I was just joking, I certainly wasn’t either … um … yeah …

So anyway, Sweet Chili Jam. I love this stuff so very much, and it truly does go perfectly with anything you can think of to do with eggs. Also, since it’s a jam, it will keep for a long time in your refrigerator in a jar. You don’t even need to go through any complicated official canning process, you can just stick it in any old jar and you’re good to go.  You can find jars of various sizes in the baking section of many grocery stores, or you can recycle one. For instance, I had this random Classico jar, which is weird, because I honestly can’t remember ever having bought any Classico product in my life, but whatevs, that’s not the point. Sealed tightly and refrigerated, the jam should be good for a couple of months. However, I think you will eat it all before then.

This recipe is an adaptation of an Alice Hart recipe. My modifications include roasting and peeling the tomato and bell peppers first; that way you don’t end up with bits of skin in the jam. (Note: You can skip the roasting – see asterisked comment below). Also I added a smidge of cayenne, increased the garlic, adjusted the amount of water and vinegar, and somewhat disregarded the instructions she gave about what peppers to use.

In our house we eat this with plain eggs, omelettes, frittata, Spanish tortilla, tamales, anything Mexican, and whatever seems like it needs a dollop of sweet and spicy.

Sweet Chili Jam

  • 2 – 3 large garlic cloves,  peeled
  • 3 – 5 small, medium or long red chilis (sweet, medium or hot; use more chilis if they’re smaller, less if they’re larger)
  • 1 oz piece fresh ginger, peeled (I use a carrot peeler)
  • 12 – 16 oz ripe tomatoes
  • 2 red, orange or yellow bell peppers (or any combo thereof), deseeded
  • 3/4 c. Demerara sugar (can also use turbinado or azucar morena – available in most baking sections of grocery stores)
  • 1/2 tsp salt
  • 1/4 c. rice vinegar
  • Dash of cayenne (to taste)

Preheat broiler. When broiler is quite hot, place tomatoes and bell peppers on baking sheet and broil, turning occasionally (use tongs) until blackened, about 10 minutes. Remove from heat and cool until they can be handled. Slide skins off and discard.*

Pulse the garlic, chilis and ginger in a food processor until well minced. If you are afraid of the heat from the chilis, try de-seeding a couple or all of them.

Chop the tomatoes roughly and the bell peppers a little more finely.

In a large saucepan over medium heat, combine peppers, ginger, garlic, tomatoes, sugar, cayenne, salt and vinegar. It is at this stage that I usually find it useful to add about 1/8 to 1/4 c. of water and a couple splashes more vinegar in order to control the texture. I leave this to your discretion. Bring to a boil and then reduce heat to simmer, stirring often, until viscous, about 30 – 40 minutes. Taste and adjust salt/sugar/cayenne as necessary.

Cool and pour into jars. Refrigerate. Serve with any of the items I mentioned above or anything else that sounds good to you!

*Note: You can skip the roasting of the tomatoes and bell peppers and it will not affect the flavor of the jam noticeably. The only drawback to that method is that the skins of the tomatoes and peppers toughen and piece off, somewhat disrupting the texture. You may not mind this – for instance, it doesn’t bother J at all. It is just my personal preference to avoid the skins, and roasting the vegetables is an easy way to accomplish that.

Z’s Spicy Corn Chowder (Vegan)

This party fave is the result of a combination of several different white bean chili recipes, actually, all originally meat-inclusive, minus the beans and plus a bunch of random stuff I added for fun, including a few special twists I like to include to make something mine (e.g., hella garlic, jalapeno, potatoes and homemade soup stock) alongside the requisite vegification. Enjoy!

By the way, please note: This is a fairly spicy chowder. If you have trouble with spicy things, I’d recommend starting with about 1/4 of the recommended jalapeño & cayenne, and then adding additional pepper to taste. Don’t say I didn’t warn you. However, if you luvah the spicy, preparing this with the maximum amount of pepper ingredients recommended puts it at about a 7 on a 1 to 10 spicy scale, IMO. So …

  • 2 large onions, diced
  • 2 large carrots, diced or thinly sliced
  • 1 celery rib, chopped (3/4 cup)
  • 2 bell peppers, red or yellow or both, chopped or diced
  • 4 – 6 smallish sized potatoes, peeled and cut into 1/4-inch pieces (I use Yukon gold or red or both, though you can really use any kind of potato, and you can use more or less if you like)
  • 2 fresh thyme sprigs, chopped
  • 3 c. sweet corn (from about 4 ears)
  • Enough olive oil to sauté the veggies (~3 tbsp or so)
  • 4-5 large cloves garlic, minced
  • 1 or 2 jalapeños, de-seeded & minced (don’t rub your eyes!)
  • 4 c. vegetable broth (make your own, it’s easy!)
  • 1 c. water
  • 2 tbsp vegan cream cheese (or more, based on your preference)
  • Dry thyme*
  • Cayenne*
  • Freshly ground sea salt*
  • Freshly ground black pepper*
  • Ground cloves or nutmeg*

If you’ve never cut fresh corn from the cob, view this tutorial. If you are intimidated, however, please feel free to use canned or frozen corn. It won’t have quite the same freshness, but it will still be delicious, so don’t you worry. Anyhoo …

In a large pan, sear the corn for a few minutes, until it begins to brown slightly. Set aside.

Heat olive oil in a Dutch oven (or big stock pot) on medium to medium high heat.

Saute the garlic, onion, peppers, celery until soft, about 5-7 minutes. Add water, vegetable broth, carrot, potato, fresh thyme & cayenne and bring to a simmer. Allow to cook for 20 – 25 minutes.

Stir in the cream cheese & corn, gently whisking until well combined. Allow to cook for another 10 – 20 minutes or so. Add the salt, pepper, dried thyme & nutmeg. You can also add more cayenne & more cream cheese to taste, if desired.

Notes

A very loose & general guide to spice quantities:

  • Around a small handful of salt & pepper
  • More dry thyme than you would expect (6 – 10 shakes of the jar)
  • A few shakes of the clove or nutmeg (around a teaspoon maybe)
  • Around 1 teaspoon of cayenne