All aboard HMS Centurion for another culinary adventure. Our fellow shipmates Amy and Jason bring you their great vegetarian option for breakfast, brunch or dinner. A version of Shakshuka or, baked eggs seasoned using our Scotch Bonnet and Spiced Rum sauce.
Check out the recipe below and enjoy!
Baked Eggs with Centurion 1744
Ingredients
2 tbsp of olive oil
1 red onion
2 cloves of garlic
1 red pepper
1 handful of cherry tomatoes
1 tin of chopped tomatoes
1 tbsp of tomato purée
Up to 1 tbsp of Centurion 1744 sauce
1 tsp smoked paprika
1 tsp cumin
1 vegetable stock cube
2 eggs
4 veggie sausages
Parsley or coriander to serve
Method
Pre-heat oven to 180/gas mark 6
Heat the oil in a medium sized oven proof skillet
Over a moderate heat cook the onion and garlic until soft
Add the red peppers and sausages and cook until the sausages have slightly browned
Add the tinned tomatoes, cherry tomatoes, tomato purée, spices, chilli sauce and combine
Simmer for 5 minutes, if the sauce is too thick add a touch of water
Make intentions in the mixture and carefully crack the eggs in
Simmer for about a minute until they start to set
Transfer the skillet to the oven for around 7 – 10 minutes
Keep checking the eggs to see when they are just cooked enough
Sprinkle with parsley or coriander and serve straight from the skillet w/ crusty bread or rice
My name is Liam. Founder and creator of Spice Island Chilli.
Spice Island Chilli®, based in Portsmouth, is a fusion of my two passions: History and Chilli.
It’s the reason I continue to create my handmade range of chilli sauces, sharing with you my interest for awesome new tastes and flavours, and the historic tales of adventure that helped inspire me to create the range.
Spice Island is the historic location of maritime trade and customs in the area of Portsea known as Old Portsmouth.
