A Late Foodie Friday - My Twist On Nigellas Eggs In Purgatory

The plans of mice and men, or women and cats in my case! Yesterday's Foodie Friday post was curtailed by a very poorly Jakey cat. Thankfully after some emergency surgical intervention, he's home and doing well, so I'm now slightly less stressed and relaxed enough to get my blog on.

As it happens the recipe that I was going to share with you yesterday, is a perfect one for when you're feeling stressed or fragile. Whilst it's not a comfort food in the traditional sense, Eggs In Purgatory is a quick, one pan dish that really hits the spot, when you need a bit of boost. I know it a super popular brunch or quick lunch dish but for me it something that you could eat anytime of the day or night.

The premise of eggs and tomato is a staple of the traditional English breakfast but for me it brings back memories of Friday night teas, or evening meals with my dad, all be it with the volume turned up. Nigella Lawson's recipe for Eggs In Purgatory (which you can find here) is quick simply the best and the simplest, and more often then not that's how I make it, but this is my slightly spicier version, that easily feeds two, and that's perfect for the colder weather x

My Twist On Nigella Lawson's Eggs In Purgatory

1 Tablespoon Olive Oil

1 Clove Garlic

Chilli Flakes or Fresh Red Chilli

Chorizo or Vegetarian Chorizo or Pepperoni

A Sprinkle Of Salt To Taste

2 x 400g Tins Of Tomatoes

2-4 Eggs

Grated Parmesan Or Any Other Hard Cheese

Bread To Serve

Chilli Oil To Taste

1. Take a large frying pan or saute pan, and then add your olive oil, then grate, crush or finely chop your garlic clove and add it the pan, Then turn you pan on to a medium heat. Like the original recipe then either add a sprinkle or two of chilli flakes depending on how you hot you like it, or if you have them or you like the freshness and heat add as much finely chopped red chilli as you like.

2. Cook it for about a minute and then you can either move onto the next step or you can do what I like to do and add a bit more spice with some chopped chorizo or spicy salami sausage.

Obviously I'm vegetarian so I tend to use either a vegetarian chorizo or some vegetarian pepperoni. I normally use Quorn but if you fine with wheat Realeat also do a really good, hot and spicy, vegan chorizo. Cook it for about a minute till the red / orange spice filled oils start to come out of the meat or meat substitute.

3. Then add your tinned tomatoes - I'm serving two people here so I'm adding two tins, and a sprinkle of salt to taste.

Then give it a stir to combine all your ingredients, and cook for at least 5 minutes until the tomatoes have reduced slightly, and their hot and bubbly.You want tomatoes to be hot enough to poach an egg in.

4. Then carefully, without breaking the yolks if you can add your eggs into the bubbling tomatoes. I'm using 4 eggs for two people. I find it easier to crack the eggs into a cup and then add them into the tomato mix.

Sprinkle a little bit of Parmesan or any suitable vegetarian cheese (I'm using cheddar) over the eggs and partially cover with a lid till the eggs are cooked.

5. Ideally your yolks should still be a little bit runny, but it depends how you like them :)

And your done - remove for the heat and either eat directly from the pan or spoon it in to bowls, and top with some more grated cheese, and for some extra spice some chilli oil if you have some. Serve with a spoon to scoop it up, and lots of crusty bread (I using gluten free ciabatta) to soak up all of these spicy, tomato and egg juices.

Over the last few months this has been one of my go to dishes, it's soft, a recent must for me, it's filling and warming, and in a strange way quite soothing. I feel a bit of a fraud calling this a recipe really it's so easy but all hail Nigella, and those other innovators for inventing such a delicious yet simple combination of ingredients x

British Lion Eggs And An Easy Spanish Omelette / Tortilla Recipe*

I've talked about my love on eggs on numerous occasions but they really are a mainstay in my kitchen. Looking back on all the recipes that I've ever posted on LouLouLand, a good half of them make use of at least one egg. From main courses, to breakfast dishes, cakes and puddings, I use eggs in an awful lot of dishes.

Source

As I mentioned in a previous post I don't just buy any old eggs, because I care about my health, and animal welfare, my eggs either come courtesy of my uncles hens or if I do buy them in the supermarket or greengrocer I make sure that they are British Lion Eggs and that they possess the British Lion Mark of quality and assurance.

As well as enforcing high standards of animal welfare, and farm to fork traceability, eggs that are stamped with the British Lion Mark, come from birds that have been injected against salmonella. Over the years eggs have had some bad publicity - some of it warranted, some if not so much, but since the introduction of the British Lion scheme in 1998, the risk of salmonella has virtually been eradicated in eggs that bear the British Lion Mark. Runny Eggs and pregnancy used to be a no, no, and you wouldn't dare eat a runny egg if you were a child, or if you were sick or elderly but thanks to the scheme things have changed,

From simple, comfort food such as a soft boiled egg and toast soldiers to more exotic dishes like Nigella Lawson's Eggs In Purgatory, you really can't beat a bit of runny egg, or to be honest any other type of egg,

When I started to think about this post and the recipe I wanted to include with it, the most obvious one to do would have been Nigella's Eggs In Purgatory.but since it's already such a well known and well loved recipe I decided to do something else instead.

One of my ways of cooking eggs has to be in an omelette, or a tortilla. From a super quick slightly runny, cheese omelette, to a crust less vegetable quiches, they are quick, easy, cheap and filling. To make a good omelette you need a good pan and practise but something that's a lot easier to make is a traditional Spanish omelette or tortilla. This is a much more set version of an omelette crammed full of potatoes and onions that can be sliced like a cake and served in several different ways. So definitely not a runny egg dish but this is my easy, tried and tested recipe, I can't guarantee the authenticity but it's very filling and very tasty.

Easy Spanish Omelette / Tortilla 

1 Tablespoon Olive Oil

1 Tablespoon Butter

500g New Potatoes or Small Potatoes Preferably Charlotte's

2 Medium Onions

1 Pepper Preferably Red

8 Eggs 

Salt And Pepper

1. Cut your potatoes into 1 cm thick slices - Don't be too precious about the size but you want them to be roughly the same thickness. I'm using Charlotte potatoes here which keep their shape and have an almost a waxy texture.

Steam or boil the potatoes for about 10 minutes or so till there just soft. Don't over cook them, you want them to keep their shape. Then drain well and set aside.

2. Put the oil and the butter into the a large, non stick saute or deep frying pan and heat gently until the butter is melted. The butter gives a nice flavour and the oil stops it burning  but using just olive oil is probably more authentic.

3. Cut your onions into half moons, and cut your pepper into cubes. The red pepper adds colour but you can use what you have, this one was a real miss match and was yellow, red and green!

Put your pepper and onion into the pan and cook over a medium heat till softened.

4. Then add your potatoes and carefully mix them in and try and avoid breaking them up too much. Cook for another 5 or so minutes.

5. Crack your eggs into a bowl or a jug - Yes I know it's a lot of eggs but you do need them all trust me x 

Season with salt and pepper and beat your eggs.

6. Make a little well in your pan and add some of your eggs, stir gently, 

add a little bit more and stir gently, what your trying to do is coat the bottom of the pan.

Once you've done that even out the surface of your vegetables and pour the remaining egg mix in the pan and cook over a medium heat for at least 10 minutes.

7. Whatever you do don't panic it might seem as though it will never set but it will. Don't be tempted to turn up the heat or you'll burn your base. Gradually it will start to set - you can't too well in this picture but the base has set and the top of the tortilla is starting to set going from the outside in.

8. You might still have a layer of runny egg on the top but don't worry. Pop your pan under a medium grill 

and cook for a few minutes until it's set and starting to brown. Insert a knife or a skewer into the omelette and if it comes out clean or relatively dry it's done.

9. Leave it to cool in the pan for a little while then turn it out onto a plate.

Then cut into wedges and eat :) 

You can serve this warm or cold, so it's great with a salad and you could even have wedges as part of a packed lunch or a picnic. It's keeps well overnight in the fridge but I wouldn't advise you reheat it. This recipe is very filling and would easily serve 4 people or even more depending on how thick you cut the slices.

This is just a really basic tortilla / Spanish omelette recipe. The potatoes are an essential as they create the firmness but other than that you could add whatever you like, for example herbs, chorizo, and any type of vegetable providing it isn't too wet. You could also quite easily use leftover boiled new potatoes and vegetables.

This recipe is just one meal that you can make with the humble egg, they're nutritious, affordable, versatile and they taste great.

(*This Post Was Written On Behalf Of British Lion Eggs - A Form Of Compensation Was Provided)

Foodie Friday On A Saturday - All About Eggs - Nutrition, Recipes And More*

I'm late again - I don't know why I don't just call it Foodie Friday On A Saturday and be done with it lol. Never mind today I'm going to talk about eggs, no not the chocolate ones that we're all lusting after at the moment but the ones in your cakes, fry ups, and pancakes.

I've always loved eggs in there various guises since I was tiny, but probably more so since I became a lacto-ovo vegetarian more than 17 years ago. Eggs are a fabulous source of protein, vitamins and minerals. The average hen's egg contains vitamins including A, D, B2 and  over 56% of our daily allowance of Vitamin B12.

As a vegetarian I'm all for animal welfare and whilst eating eggs can be a little controversial, it is possible to buy more ethically sourced eggs from your local supermarket. I'm lucky 90% of the eggs consumed in my house come courtesy of two of my uncles who both keep their own free range chickens but when I do buy eggs I try to choose wisely.

The amount of eggs on display in the supermarket can be quite baffling these days but something to look for is the British Lion Egg mark. This British Lion scheme which launched in 1998 is designed not only to protect consumers but also to protect producers, farmers and the birds themselves. Their code of practise means amongst other things means that the birds are vaccinated against salmonella, and that each egg is fully traceable from farm, to the chicken to the egg. Members of the scheme must also have higher animal welfare standards than are required by law, and standards that match the RSPCA's own Freedom Food principles. All you need to look for is the British Lion logo both on the egg box and printed on the eggs themselves to buy eggs from producers that take part in the scheme.

Throughout this post you can see pictures of just some of the things that I use eggs for, from scrambled eggs on a bagel to serving a soft boiled egg with steamed asparagus, and if you check out my recipe page above you can also find out some of the other recipes in which I use eggs. I've got a couple more suggestions for you here but you can also find lots more recipes on the British Lion Eggs recipes website which includes recipes from chefs including Gizzi Erskine, Paul Merrett and Lesley Waters and from celebrities such as Michelle Keegan and Liz McClarnon.

The first recipe of mine that I'm going to show is something that I first mentioned on the earlier this month. From what I gather Chickpea Dahl Loaf or Curry Loaf is a widely used recipe on the Slimming World plan. I can't find a source for the original but there are various recipes all over the internet for it but this is the simplest one by far x

Chickpea Dahl Or Curry Loaf

1 Packet Curry Savoury Rice

1 Can Chickpea Dahl

4 Eggs

A Few Sprays Of Fry Light

1. Make up the savoury rice as per the packet instructions - I just did mine in the microwave x

2. Put the chickpea dahl in a pan and heat through. I'm using Asda's own here, you can also buy it in Sainsbury and Morrisons. I'm definitely going to try making my own though - I'll keep you posted x

3.Spray a loaf or a muffin tin with Fry Light. I'm using silicone here but a couple of sprays just make it easier to get out. Preheat the oven to about 180 for a fan oven.

4. Then beat your eggs

5. Add your cooked savoury rice and your warmed dahl to a large mixing bowl

Give them a mix together and then add your beaten eggs

and mix till combined.

6.Then pop it into your tin and bake for around 30-40 minutes.

When your loaf is golden and feels firm to the touch it's done

7. You can then leave it in the tin till its completely cold or you can leave it for about 20 minutes, if your serving it warm.

It will crumble a bit but it doesn't really matter. I'm serving it with salad here but you can serve it with veg or chips or even as a snack or in a packed lunch.

This stuff is strangely addictive and only the fact that it's so filling stops me eating the lot :) If you can contain yourself it keeps really well in the fridge for a few days wrapped in cling film x

My next recipe is something that until recently I'd never thought about making myself but why not? Egg Fried Rice is so ridiculously easy to make so I'm almost embarrassed to call this a recipe it's so, so easy. This is the way I like it but you can add what vegetables you like or even prawns, or chicken

Super Easy Egg Fried Rice 

100g Rice (I'm Using Basmati)

50g Frozen Peas (Defrosted)

50g Pepper (Red Or Orange)

2 Spring Onions

1 Clove Garlic

Fry Light Garlic Oil Spray

Soy Sauce

1 Egg

1. Chop up your spring onions, and peppers, and finely chop your garlic.

2. Cook your rice, everyone has their own methods so stick with the one that works for you x 

3. Spray your pan with cooking spray, I'm using the garlic one here for extra flavor you could also use oil if your not watching your weight.

Then add your peppers and garlic and cook over a medium heat.

4. Then add your spring onions and cook for a few minutes (I added a bit more cooking spray)

and then your peas.

Then add a few shakes of soy sauce, and cook till starting to soften

5. Crack your egg into a bowl

6. Drain your cooked rice

and then add to the pan

 Stir in the rice and add another shake of soy sauce

7. Then make a well in the middle and add your beaten egg, 

and start breaking it up and stirring it as it cooks

and then mix it into the rice

9. Add another few shakes of soy sauce to  taste and then serve

I'm serving mine with veggie sausage casserole  but you can serve it with anything you like on it's own even or with sweet n sour or even chilli.

I hope that this post has inspired to try a few more egg recipes and to think a little bit more about the eggs that you buy.  If your interested in egg recipes and you like cookery book keep checking back for a post that will combine the two ;) Thanks for reading and I'd love to know your favourite egg recipes so leave me a comment and let me know x 

(*This Post Was Written On Behalf Of British Lion Eggs - A Form Of Compensation Was Provided And Will Be Featured In A Future Post.)