132/18 – Spanish Baked Eggs:
I have been cooking a few more breakfasts lately, usually as a way to start the weekend on a plus! This time it was Spanish baked eggs.
The recipe is from Grill, Smoke, BBQ by Ben Tish
I have cooked quite a few dishes from this book, such a great variety in there – click the picture to see all the cooks:
The Thuros T1 was fired up with Oxford Charcoal Oak lumpwood. Lit in 3 places with flamers underneath:
Ingredients for this cook: Spinach, red pepper, tomatoes, onions, eggs, cooking chorizo and garlic.
Finex cast iron pan onto the grill with some rapeseed oil warmed up. Sliced onions and chopped garlic into the pan.
The Pepper and chorizo went in next.
After a few minutes the tomatoes were added. I had missed the part in the recipe that said move the pan to the indirect heat zone at this point to simmer the sauce. Bit of an issue!
I decided to power on with direct heat and keep stirring. I rushed it a bit and the sauce didn’t reduce enough by the time I added the spinach.
I created some small wells and added the eggs then popped the lid on the grill to steam them a bit.
This was such a tasty dish and a great breakfast. I made a bit of an error not having an indirect heat zone to simmer the sauce down so when I make it again I would use a bigger grill to achieve that or I would just cook it in the house. The eggs were nice, due to the amount of sauce they were like a mixed poached/fried egg! Nice runny yolk though.
Overall a cracking dish, will do it again to do it as it should be but a great breakfast and pretty simple to cook.
|Cook Duration:||Quick: 1/5|
|Cook Equipment:||Thuros T1|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||20 minutes|
|Notes:||Needs to cook on indirect heat to simmer the sauce.|
If you don’t have a Thuros T1 yet you can buy one here with the lid: