Berber Eggs

Katie Sanderson will prepare Berber Eggs, a combination of the delicious onions we grow and the fresh eggs laid by our superstar hens.

Ingredients

  • A good glug of olive oil
  • 4 red onions chopped chunky
  • 3 cloves of garlic chopped chunky
  • 2 tsp cumin
  • 2 tsp paprika
  • 125ml of water
  • 5 free-range or organic eggs
  • Spring onions, cut on an angle, for garnish
  • Coriander, for garnish

Step 1 - Cook

Heat the oil in a frying pan. Add the onions and garlic and put on a medium heat. Leave to blacken and brown (approx 15-20 minutes). Resist the urge to move them around too much. Add the spices.
Once it’s brown, very soft and taken on a great caramelised texture, add the tomatoes and cook further. Taste for seasoning and add salt and pepper. Make some space in the pan and crack your eggs. Add a lid to the pan and leave on a medium heat. Pay attention to not overcook the eggs. I like super-runny yolks.

Step 2 - Serve

Serve in the frying pan with some spring onion and coriander as a garnish.

Ingredients

  • A good glug of olive oil
  • 4 red onions chopped chunky
  • 3 cloves of garlic chopped chunky
  • 2 tsp cumin
  • 2 tsp paprika
  • 125ml of water
  • 5 free-range or organic eggs
  • Spring onions, cut on an angle, for garnish
  • Coriander, for garnish

Step 1 - Cook

Heat the oil in a frying pan. Add the onions and garlic and put on a medium heat. Leave to blacken and brown (approx 15-20 minutes). Resist the urge to move them around too much. Add the spices.
Once it’s brown, very soft and taken on a great caramelised texture, add the tomatoes and cook further. Taste for seasoning and add salt and pepper. Make some space in the pan and crack your eggs. Add a lid to the pan and leave on a medium heat. Pay attention to not overcook the eggs. I like super-runny yolks.

Step 2 - Serve

Serve in the frying pan with some spring onion and coriander as a garnish.