THE GREAT BRI­TISH BAKE OEUF

Rachel Khoo likes her eggs rough and rus­tic

Evening Standard - West End Final Extra - ES Magazine - - Weekending - Edited by Lotte Jeffs

Baked eggs are one of life’s great plea­sures. My orig­i­nal The Lit­tle Paris Kitchen recipe was pop­u­lar with many read­ers, who took to Twit­ter to com­ment. My ‘oeufs en co­cotte’ called for a fancy bain marie bake and were adorned with del­i­cate lump­fish roe and draped dill sprigs. These eggs get a more rough and rus­tic treat­ment, ex­actly what you want for a re­laxed week­end brunch. Just add plenty of but­tered toast. Put the rape­seed oil in a large non-stick fry­ing pan. Once hot, add the red onions and a pinch of sea salt and cook over a low to medium heat for 10-15 min­utes, or un­til soft and sticky but not brown.

Pre­heat the oven to 200C. In the mean­time, slice the Ro­mano pep­pers in half length­ways and re­move and dis­card the seeds and core. Slice into 1cm strips hor­i­zon­tally, add to the onions and cook for a fur­ther 5 min­utes. Cut the toma­toes in half and add to the pep­pers and onions. Roughly chop the piquillo pep­pers and add to the pan along with the vine­gar and sugar. Cook for 1 minute. Sea­son with black pep­per to taste.

But­ter 4 large oven­proof ramekins. Di­vide the pep­per mix­ture (peper­onata) be­tween the ramekins and dol­lop a spoon­ful of the goat’s curd into each one. Use the back of a spoon to make a light in­dent in the cen­tre, then crack an egg into each ramekin. Sprin­kle with ex­tra sea­son­ing. Trans­fer to a large bak­ing tray and place in the cen­tre of the pre­heated oven. Bake for 10-15 min­utes, or un­til the whites have set. Gar­nish with flow­ery herb tops, if liked, to serve.

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