Eggs

I think it's fair to denote the title of the most versatile of all ingredients to the humble egg. Its skills include glazing, binding, enriching, combining and aerating as well as standing strong on its own. This means that eggs are unique in the fact that they are equally as welcome in the world of baking as they are in savoury dishes.

The construction of an egg is as interesting as its qualities. I learnt once that the thin skin that lines the inside of the the shell has one small pocket of air.  The chick pieces it with its little beak as it hatches, breathes its first breath of air, and gains the strength to peck through the shell. Also, the cord that attaches the yolk to the shell, and keeps it centred, is called a 'chalaza' - what a good word.

Anyhoo, to have in mind that a yolk becomes a chick proves that an egg has all the nutrients we need to live. That's why they make such good breakfasts, they keep you satisfyingly full for longer. My favourite way to have them at the moment is scrambled with fried tomatoes, hot, buttered toast, avocado and smoked mackerel. (Look out for future blogs celebrating other fishy underdogs such as smoked mackerel.)

As well as breakfasts and brunches, I've started to incorporate eggs in to my evening meals too. As I'm going meat-free this term, I want to try and find new ways of using them for a reliable source of protein. The baked eggs recipe below is jut a simple, spicy stew but feels exotically middle-eastern. The yolk, when pierced with a shard of pitta bread, soothes the spiciness and, along with the avocado, tempers the heat.

If there's any leftover stew it works well with some fried sausage bits to make a pasta sauce, or blended to make a soup.

Spicy Baked Eggs

Serves 1 or 2

1 red onion
2 cloves garlic
1 red pepper
2 sticks of celery
1 carton/tin of chopped tomatoes
1 tsp - paprika and/or cumin
1/2 a chilli or 2 tsp of dried chilli
2 eggs
Pitta bread
Avocado

Chop the vegetables as finely as you can and sweat the onion and garlic in a large saucepan (that has a lid) in a bit of oil until soft.
When soft, chuck in the pepper and celery and continue to cook for about 10 mins. 
Then pour in the chopped tomatoes. Season with salt, pepper and spices. 
Give everything a good stir then leave to reduce on a gentle heat for 5 mins.
Make small dips in the sauce with the back of the spoon and crack the eggs in to them. Pop the lid on and leave for a further 5 mins until the eggs are cooked.

Top with chopped celery leaves or other green herbs. Serve with toasted pitta brushed with oil and sprinkled with a bit of paprika and little scoops of avocado.