Spicy Spanish eggs, Thai style...

Shakshuka, Portuguese Eggs, Spanish Eggs... this amazing dish has many guises in different countries, all varying slightly, but is always delicious as a breakfast, brunch or dinner. Served with a salad this could be a complete meal.

Thai cuisine is always popular and we are now finding many new, younger cooks in Thailand that are combining traditional Thai spices and pastes with dishes from the West. These fusion inventions often result in wonderfully eclectic, fusion dishes.

This adapted Thai version of Spanish Eggs is served by one of my favourite restaurants here in Udonthani,Thailand, and they were kind enough to give me their recipe.

INGREDIENTS

¼ cup olive oil
3 bell peppers, any colour, thinly sliced
1 medium onion, thinly sliced
2 large tomatoes, cut into wedges
2 x 400 g cans tinned tomatoes
8 garlic cloves, thinly sliced
1 jalapeño chilli, with seeds, halved lengthwise
¼ cup fresh basil leaves
1 tbsp tomato or red pepper purée
1 teaspoon of red curry paste
1 teaspoon minced ginger
100 ml of coconut cream
1 teaspoon paprika
I teaspoon sugar
Optional - extra chilli flakes for more heat
Salt and freshly ground black pepper

6 large eggs
1 cup grated sharp white cheddar, or any strong cheese of choice
¼ cup grated Parmesan cheese
Toasted country-style bread (for serving)

Method

Heat olive oil in a large heavy pot over medium heat. Add bell peppers, jalapeno, garlic and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.

Add fresh and tinned tomatoes, ginger, red curry paste, tomato puree, basil, sugar, coconut cream and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño, if desired. Add optional chilli flakes, to taste, if extra heat is required.

Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon about two teaspoons of cheddar into each divot, then crack 1 egg into each. Top with Parmesan and remaining cheddar cheese, season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.

Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer)