From Spice Trip, Stevie Parle & Emma Grazette, Square Peg, 2012.
This dish, which is a kind of variation of huevos rancheros, apparently gets its name from the fact that there are two eggs each of which has a different sauce, one hot one cold, one red and warmed up with chilli, one green and with cooling ingredients.
The hot sauce was made first. Into a saucepan with a little olive oil went ½ chopped red onion and a chopped garlic clove. When they had softened a finely chopped red chilli (minus seeds) was added with a little less than ½ teaspoon ground allspice. In about a minute more a can of tomatoes was added and stirred in, breaking the tomatoes up as they were stirred. The sauce was now simmered for about ½ an hour more until it had thickened a little. It was checked for seasonings and salt and black pepper added.
The green sauce was simply made by chopping all of the ingredients and mixing them together: a Lebanese cucumber with seeds removed, ½ Granny Smith apple peeled and cored, 2 spring onions, a small amount of green chilli, a good handful of coriander leaves. The juice of a lime was stirred in together with salt and pepper.
For each serving 2 slices sourdough bread were toasted and 2 eggs were fried. The two slices of bread were topped with the two fried eggs and the sauces spooned on, red sauce on one egg and green sauce on the other. Some avocado slices were added on the side.
This was such a tasty dish. I guess it’s more of a breakfast dish, but I could eat breakfast at any time of the day and this one was filling enough to be an evening meal. So far I have been really pleased with the dishes I have made from Spice Trip.
Ease of cooking: ✔✔✔