A good way to use up leftover rice, this dish works for brunch, lunch or dinner.
Serves: 4
INGREDIENTS
Pickles
1 red onion, thinly sliced
1 red chilli, thinly sliced
1 tablespoon raw sugar
⅓ cup apple cider vinegar
2 tablespoons water
Baked Eggs
2 cups steamed white rice
2 x 400-gram tins black beans, drained
¼ teaspoon cayenne pepper
1 teaspoon each ground cumin and smoked paprika
2 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
sea salt and ground pepper
4 large eggs, size 7
Coriander Salsa
2 cups unsweetened Greek yoghurt
2 cups roughly chopped coriander or mint (or a mix)
2 tablespoons roughly chopped pickled jalapeños
METHOD
Equipment: Grease a baking dish.
Preheat the oven to 180°C fan bake.
Pickles: Place the onion and chilli in a small bowl with the sugar, vinegar and water. Whisk to combine then refrigerate until ready to use.
Baked eggs: Place the rice in the baking dish and pat down gently to even the top. Stir together the beans, cayenne pepper, cumin, paprika, garlic and olive oil. Season and spread over rice. Bake for 10 minutes then remove from the oven and gently crack the eggs onto the beans. Bake in the oven for a further 10-15 minutes, or until the eggs are just cooked.
Coriander salsa: Meanwhile, place the yoghurt, herbs and jalapeños in a food processor and whizz until smooth. Season and set aside until ready to serve.
To serve: Serve the baked eggs with pickles and coriander salsa.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.