Winter Eggs

Merry Kitchen Winter Eggs

It’s bonfire season, it’s wood burner season, it’s freezing your toes off on the side of a rugby pitch season, oh and it’s definitely mulled wine/cider season! It’s also the season where you want comfort food: but if like me, you feel the need to feed your tribe with food full of cold fighting vitamins, and don’t always have four hours to slow cook a hearty casserole, try my winter eggs recipe. I think it fits the bill.

It’s really a take on Mexican Eggs, but with a bit of an English winter veg addition. I tailor the ingredients according to who is coming to the table in our house – more peppers, less chard/”weird green stuff” if the kids are eating, more chilli and cavolo nero if it’s me and the other half! It’s one of those fab dishes that really works for any meal: brunch, lunch, tea, dinner. I serve big chunks of fresh bread with it. It’s as simple as that.

This serves two to four people depending on their appetites. I tend to cook two pans at the same time in order to ensure filling up hollow teenage legs.

To Get:

4 eggs
1 red onion, sliced
2 cloves garlic, finely chopped
1 red chilli (optional), finely chopped
2/3 peppers, finely sliced
6 large leaves chard/cavolo nero/curly kale, chopped
10-12 cherry tomatoes or 4 large tomatoes, chopped
1 tin of chopped tomatoes
Olive oil
Salt and pepper

To Do:

1. Add a good glug of olive oil to a large non-stick saucepan.
2. Throw in the red onion and fry gently for 10 mins until it softens a little.
3. Add the chilli, (if using), and the garlic and fry for a few mins.
4. Add the peppers and tomatoes and fry for another 5 mins.
winter_eggs_3_200x186w5. Add the greens of your choice (chard/cavolo nero/curly kale) and continue to cook for about 10 mins until the contents of your pan are nice and soft.
6. Add the tinned tomatoes and stir through the mixture, fill your tin of tomatoes half full with water and give it a good swill round to get the rest of the sauce, then add this to the pan. You need a fair amount of liquid in mixture in order to cook the eggs. Heat the mixture through until the tomatoes are gently simmering.
7. Carefully crack the eggs open around the edge of the pan
8. Gently simmer until you can see that the egg whites have gone solid and the yolk looks runny – this will take around 20 mins.

Dish up an egg and your yummy mixture for each person and serve with a good chunk of fresh bread.

Jo, The Merry Kitchen


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