1 tb Olive oil 1/2 sm Onion 1/2 sm Red pepper 1/2 ts Chopped red chilli 220 g Crushed tomatoes 1 tb Tomato paste 3 Eggs 1 tb Parsley Preparation time: 25 minutes Cooking time: 25 minutes 1. Preheat the oven to 160C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2-3 minutes. Add the tomato paste and cook , uncovered, over a low heat for 10 minutes, stirring occasionally. 2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows. 3. Bake for 20-30 minutes or until the whites are set and the yolks are still soft. 4. Sprinkle with parsley and serve immediately.
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Learn how to make Scotch Eggs with Chef Nick Saraf only on Get Curried.
Scotch eggs consists of a hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. Enjoy your meal with delicious and tempting Scotch Egg.
Ingredients: - 6 Eggs - 400g minced chicken - spring onions - de stemmed leaves - salt - black pepper - vinegar - flour - egg wash - bread crumbs
Method: - Add six eggs in a pot full of cold water and put it on the high flame till the water boils or until 8 minutes. - Take the pan off the heat. - Immerse the eggs again in ice cold water and leave it fridge for some time. - In a bowl add minced chicken, chopped spring onions, de-stemmed leaves and mix well and add salt and black pepper also add malt vinegar. - Refrigerate it for few minutes. - De-shell the eggs. - On a silicone mat sprinkle flour then roll the chicken mince and make it in a pancake shape and coat egg with the mince chicken - Wrap the mince tightly to the egg. - Coat it in flour, egg wash and bread crumbs respectively. - Fry them in boiling hot oil - Once the scotch eggs are cooked take them off And the Scotch Eggs are ready to be served!