Friday 6th November, 2015
This week - National School Meals Week - is a celebration of the fabulous breakfasts and lunches school kitchen staff produce for pupils throughout the UK every school day.
As part of the week's celebrations, children and parents at Magic Breakfast partner school, Princess May Primary, were treated to a cookery demonstration by Simon Gregory, the Executive Chef at Ace Hotel London, of a quick, low-budget and healthy dish "Baked Eggs with Spice Aubergine & Yoghurt". The children loved it!
Here's the recipe, it serves 4 people:
1 large red onion, peeled
1 small aubergine, trimmed
1 large red pepper, halved, cored and deseeded
1 large courgette, trimmed
3–4 tbsp olive oil
sea salt and black pepper
2 garlic cloves, peeled and finely chopped
1 chopped green chilli
1 tsp ground cumin
1 tsp sweet paprika
250g tinned organic chopped tomatoes
Half bunch of chopped coriander
250g full fat yoghurt
4 large eggs
Heat the oven to 200°C. Chop the onion, aubergine, peppers and courgette into 1cm cubes, keeping them separate. Put a large frying pan over a high heat and add the olive oil, onion, chilli and a little seasoning. Sauté for 2 minutes, then add the aubergines, peppers and garlic and fry for another minute. Tip in the courgettes and sauté for another minute or two.
Add the ground spices and chopped tomatoes. Bring to a simmer and cook for 8–10 minutes until the vegetables are tender. Taste and adjust the seasoning.
Divide the spiced vegetables between four individual shallow ovenproof dishes. Make an indentation in each portion with the back of a spoon, then crack an egg into each one.
Sprinkle the top of each egg with a pinch each of salt and pepper.
Stand the dishes on a large baking tray and bake for 10–12 minutes until the egg whites are set but the yolks are still runny in the middle. Serve immediately, with a spoon of yoghurt and chopped coriander. Enjoy!