maple syrup Archives

Christmas dessert

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Christmas recipes

Maple-glazed gammon with cardamom-and-ginger piccalilli

3 hours

Berry recipes

Blueberry-and-buttermilk ice cream

5 minutes

Beef recipes

Peri-peri steak with organic fried eggs

15 minutes

Biltong recipes

Almond french toast with boiled eggs and biltong powder

10 minutes

Corn recipes

Maple-and-balsamic duck skewers with charred corn salad

10 minutes

Chocolate recipes

American-style coconut flapjacks

20 minutes

Broccoli recipes

Broccoli with roast lemons and herb salsa

40 minutes

Fruity dessert

Whole baked pears

40 minutes

Skinny eggs with spicy Mexican tomato sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

For the spicy Mexican tomato sauce:
2 T sunflower oil
4 ripe tomatoes
4 green chillies
1 onion, roughly chopped
4 cloves garlic, finely chopped
1 t cumin seeds, crushed
1 t coriander seeds, crushed
2 t ground coriander
2 T tomato paste
4 T maple syrup
salt, to taste
For the eggs
12 free-range eggs
salt, to taste

Method

1. To make the spicy Mexican tomato sauce: Heat the sunflower oil in a pan over a medium heat and add the tomatoes and chillies. Cook for 5 minutes, turning regularly to ensure they don’t char too much. Remove the chillies and continue charring the tomatoes until soft inside. Remove from the pan and set aside.

2. Add the onion to the same pan and soften, then add the garlic. Cook for 5 minutes, or until the onions are caramelised. Add the spices and toast for 1 minute, then stir through the tomato paste, tomatoes and chopped chillies.

3. Continue cooking, stirring, until the tomatoes break down into the sauce, then add the maple syrup and season with salt to taste. Reduce the heat to low and slowly reduce the sauce to thicken slightly.

4. To make the skinny eggs, add enough water to a pan to cover the base, then bring to a gentle simmer.

5. Crack the eggs into a bowl, then carefully pour into the simmering water. Allow the whites to set slightly before carefully scrambling and breaking the yolks into the whites. Once the eggs are cooked, the water will have evaporated. Season with salt to taste.

6. Serve the eggs with the spicy sauce and crispy bread.

7. Chef's note: Heard of the #breakfastarian movement? Breakfastarians love eating breakfast any time of the day or night, and think nothing of cooking a good old English fry-up or eggs Benedict for dinner. Apart from being relatively quick and easy to whip up, these dishes are also the ultimate comfort food after a long day at the office.

8. A breakfast idea I recently spotted is something called ‘skinny eggs’, where you cook scrambled eggs using water instead of oil. The eggs take on a beautiful airy, mousse-like texture.

Browse more egg recipes here.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Meringue cake with cream cheese icing and caramel cornflake crown

Maple-glazed gammon with cardamom-and-ginger piccalilli

Blueberry-and-buttermilk ice cream

Peri-peri steak with organic fried eggs

Almond french toast with boiled eggs and biltong powder

Maple-and-balsamic duck skewers with charred corn salad

Icy hot drink

American-style coconut flapjacks

Broccoli with roast lemons and herb salsa

Whole baked pears

Grilled banana bread with crottin, almond butter and maple syrup

Skinny eggs with spicy Mexican tomato sauce

Skinny eggs with spicy Mexican tomato sauce

Ingredients

Method