eastern eggs

These are sort of like healthier spicy vegetarian "scotch eggs" (Google it!). They are great as a first course, a brunch or even just in place of a sandwich in a packed lunch. They are delicious fresh from the oven and cold from the fridge. I got the original recipe from a magazine and although the basic idea of the original recipe is the same I prefer my version.

Makes 6

INGREDIENTS

• 1/2 tsp salt
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp olive oil
• 2 TBSP tomato paste

• 6 small hardboiled eggs, freshly cooked and shelled ( warm or at room temprature, don't use cold eggs!)
• 1 TBSP olive oil
• 1 small red onion, very finely sliced
• 7oz/200g grated carrot (aprox. 4 to 5 medium)
• 3.5oz/100g grated courgette (aprox. 1 large)
• Few pinches of salt
• 7oz/200g quality whole wheat/whole meal bread (aprox. 5 slices)
• 1 to 2 raw eggs (small)
• 3oz/80g roasted salted cashew nuts

• Put the cashews into a food processor and process into fine crumbs, decant them onto a wide flat bowl or plate with a lip. Set aside until needed.
• Slice the onion as finely as you can, use a mandolin if you have one. Set aside.
• Grate the carrot and zucchini and keep separate. Set aside.
• Put the bread (crust and all) into a food processor and pulse until you have fine crumbs, set aside.
• Set a large pan over high heat, once hot turn down to medium low and add the oil. Put in the onions and sprinkle over a pinch of salt. Toss the onions in the oil and saute them gently for 5 minutes.
• After 5 minutes add the carrots to the onions with another pinch of salt and saute for another 5 minutes then add the zucchini and one last pinch of salt, saute gently for 5 more minutes. The vegetables for the vegetable mixture should be soft and cooked through but not browned.
• Turn the heat up to medium and add the spice paste, fry the paste with the vegetable mixture stirring constantly until the spice paste is distributed evenly throughout the vegetables.
• Turn off the heat and add the bread crumbs. Using a wooden spoon work the bread crumbs into the vegetable mixture, it takes time and it will seem very dry (do not add any thing at this stage!) but just keep going and after a few minutes it will all come together. Smooth out flat in the pan and leave to cool for at least 10 minutes.
• Once the vegetable mixture is cooled a bit put it into a large mixing bowl. Put one of the raw eggs into a separate bowl and beat it, pour it into the bowl with the vegetable mixture and mix until well combined. If the mixture seems dry then repeat with a second egg (2 eggs arnt always needed). Divide the vegetable mixture into 6 equal portions.
• Gather up your vegetable mixture, hard boiled eggs and cashew crumbs to assemble.
• Preheat the oven to 375f/190c, lay out a baking sheet and put on some disposable gloves.
• Take one portion of vegetable mixture in one hand and pat it flat on the other. Place one egg in the middle of the vegetable mixture and bring it around to surround the egg then seal the vegetable mixture to itself. Squeeze the covered egg gently in between both your hands to compact the vegetable mixture around it and then smooth by rolling between both hands and gently patting.
• Roll into the cashews, coating well Set onto a baking sheet and repeat with the other 5 eggs.
• Bake in a preheated 375f/190c oven for 18 to 20 minutes.

• Don't use the "approximately" measures, they are only a guide for your shopping list.
• Don't use white bread or cheap "air" wheat bread for the vegetable mixture, it will make it gummy and wreck the over all flavor of the dish.
• These will keep for about 5 days in the fridge in an airtight container (like Tupperware), I don't recommend wrapping these in plastic wrap as they tend to "sweat" and go soggy.
• Use disposable gloves to assemble these! You can use your bare hands but the vegetable mixture sticks to them and it may stain your skin.

Click here for a video demonstration on how to put the eggs together