Easter Eggs

It is very rarely that I cook something worth posting on this blog. But on Saturday of this Easter weekend, I had a stroke of genius.

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The baked eggs at Element 6 reminded me of the clay plates I bought a while ago for a failed tapas night I hosted. With the tapas plates and the very little we had in our fridge… I felt I had just enough to pull something off.

So I did something I never do in the kitchen… improvised.

We had a few overripe tomatoes and half spanish onion (from salads I never made), half a bulb of garlic (I have learnt to ALWAYS have garlic handy), eggs (of course, eggs are like water to me), and a chorizo sausage, parsley and curry powder left over from a sweet potato and chorizo soup Matt had made a few days before (which is an entirely different story…)

I chucked everything (except the eggs) in a saucepan.

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When things got nice and mushy, I transferred the tomato mix into the tapas plates and made a big hole in the middle for the eggs.

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And then into the oven at 150 degrees.

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We also had some “unleavened bread” left over from our Good Friday holy communion. Is that weird? Not at all right? I mean, why waste perfectly good bread! And without this, we only had a couple stale pita pockets to use for bread. So I saw this left over bread on our kitchen counter and thanked God for his daily acts of provision.

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Finished product after about half an hour in the oven. Looks pretty good for a dish made from scraps!

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The perfect Easter brunch.

WELL…. perfect looking. It wouldn’t be Heather’s cooking without at least one major stuff-up. The eggs were over-cooked and pretty much hard boiled. I should have kept them in the oven at 150 – but after 20 minutes and the egg whites were still clear, I got impatient and cranked the temp up to 220. Stupid move.

Still delicious though – and so easy! Baked eggs will from now on be a regular on the Hong kitchen table.

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