I have always admired this type of dish (you know the gorgeous tomato based, sausage spiked casserole topped with a beautiful egg with a beaming yolk). When I was organising my torn out magazine recipes into folders I noticed I had collected a large number of this style of dish so I thought it was time I gave it a go. This one was from Australian Better Homes and Gardens magazine from 2010 (I cut off the month when I tore it out of the magazine). I made this for friends who came to visit for the weekend and served it for breakfast.
The ingredient list was enticing, it looked inviting when it came out of the oven but when I tasted it………..I was left disappointed. I didn’t like this version. It seemed to lack that x-factor and failed to deliver on the promise of a spicy explosion (you know the one that keeps you going back for more). The potential was there but it just didn’t do it for me. My guests said it was good and commented they enjoyed it but, I think it was because they didn’t want to upset me (friends do that as we all know) and really who is going to knock back a home cooked meal? In a court of law this assessment of my friend’s thoughts would be considered hearsay so I can’t really speak on their behalf with any authority.
I used one large ovenproof dish instead of ½ cup sized dishes. I served it in the middle of the table so everyone could serve themselves and accompanied it with a salad of rocket and spinach leaves with a drizzle of oil and balsamic vinegar.
Gypsy Eggs from Better Homes and Gardens Magazine
- 1 large red capsicum
- 1 tablespoon olive oil
- 2 chorizo, sliced
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 zucchini, finely chopped
- 2 x 400g cans whole peeled tomatoes
- 1 ½ cups chicken stock
- 2 tablespoons sliced pickled jalapenos
- 2 teaspoons smoked paprika
- salt and cracked black pepper
- 6 eggs
- ¼ cup Italian parsley, chopped
- Preheat oven to 200oC/400 oF/gas 6.
- Pierce capsicum with a fork and hold over a gas flame or put under a hot grill, turning often, until skin blackens and blisters. Put into a plastic bag and allow to sweet for 15 minutes. Peel off blackened skin, then cut flesh into thin strips and set aside.
- Heat olive oil in a large heavy-based pan over a medium heat. Add chorizo, onion and garlic and cook, stirring for 5 minutes. Add zucchini and cook, stirring for a further 5 minutes. Add tomatoes, stock, jalapenos and paprika and bring to a simmer. Break up the tomatoes with a spoon and stir to combine.
- Season with salt and pepper and simmer for 20 minutes, then add capsicum strips and simmer for a further 10 minutes until liquid has reduced and mixture is thick.
- Divide mixture between 6 x 2 cup-capacity ovenproof dishes. Make a well in the centre of each and crack an egg into it. Bake for 15-20 minutes until egg whites have set. Allow to stand for 5 minutes. Sprinkle with parsley and serve.
Makes: 6 serves