Last of the Summer Veg: Part 3

Last of the Summer Veg: Part 3

Clearly I am still in denial that there is something left of summer and am starting to realise just that having made my Christmas cake this week!  Nonetheless, I always seem to plant my peppers late and consequently I am lucky enough to still have peppers growing in the greenhouse, some of which have even still turned yellow/red.  So with that in mind, here’s the last of our recipes for the whole family, using up the summer vegetables (and herbs) in your garden (or the seasonal veg in store).  I had this recipe from a friend a while ago and it’s become a firm favourite in our house.

For more family friendly recipes check out www.netmums.com, they even tell you where your local farm shops are to get great fresh veg if you can’t or haven’t grown your own.

 

Egg & Pepper Pots

½ tsp cumin seeds

2 tbsp mild olive oil

2 onions, sliced

2 red & 2 yellow peppers thinly sliced/chopped for little ones

2tsp dark brown soft sugar

2 bay leaves

Handful each of fresh thyme, parsley and coriander, roughly chopped

6 large beef tomatoes, chopped

½ tsp saffron

Pinch of cayenne

200ml water

1 pack of lardons OR ½ ring of chorizo

6 fresh, free-range eggs

Freshly ground salt and black pepper

 

Dry roast the cumin seeds in a large frying pan on a high heat.  When they start to pop add the oil and fry the onions for at least 5 minutes until really soft, then add the peppers, sugar and fresh herbs and fry for another 10 minutes on a med-high heat until well softened and coloured.

 

Add the tomatoes, saffron and cayenne and season.   Add the water, bring to the boil and cook over a low heat until, until the dish has a sauce like consistency and has all started to blend together well, at least15 minutes.  Meanwhile, fry the lardons/chorizo
in a separate pan until starting to crisp.

 

Add the meat to the pepper mix and divide between individual oven proof dishes or one large dish.  Make 6 wells in the mix and break an egg into each, then bake in the oven on 160 degrees until the eggs are just set. Serve with crusty bread or potato wedges.

 

 

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