Cumulus Spiced Eggs
These eggs are a simplified version of a dish served at one of my favourite Melbourne restaurants, Cumulus Inc. They bake the eggs in individual cast iron pots but I’ve found cooking on the stove top with a lid on so the top of the eggs steam gives just as good results.
I like to use an ‘arriabata’ tomato sauce which has in-built chilli spice. But you could just add your own fresh chilli.
enough for: 2
takes: 15 minutes
1.5 cups tomato pasta sauce or passata
1-2 teaspoons ground coriander
1 bag baby spinach leaves
100g (3.5oz) soft goats cheese
1. Heat a little oil in a large frying pan. Add sauce and spice and bring to a simmer.
2. Add baby spinach and stir for about a minute, until the sauce has come back up to a simmer.
3. Make 4 indents in the sauce. Crack an egg into each indent.
4. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny.
5. Season. Crumble over the goats cheese and serve.
dairy-free – serve sprinkled with roast sliced almonds or pine nuts. Or be like Cumulus Inc and serve with dukkah.
different spices – try ground cumin, smoked paprika, dried chilli or a mixture. Curry powder would work for a more Indian vibe.
egg-free – you could cook chicken thigh fillets like this. Will take about 10 minutes, depending on the size.
vegan – Wilt the spinach into the sauce with the spices. Divide sauce between two plates. Top with chunks of cold avocado and sprinkle over dukkah or roast sliced almonds.
carnivore – serve eggs with proscuitto draped over or brown some sliced chorizo in the pan before adding the tomato.
more substantial (carb lovers) – serve with sourdough toast or warm tortillas or pita.
more veg – brown an onion before adding the sauce. Add your fave salad veg like sliced radish, cucumber or fennel to the green salad.
carnivore – serve with sausage or chorizo on the side.
Problem Solving Guide
bland – more salt. more spice or a splash of hot sauce.
too dry – yikes overcooked eggs! Next time use a lower heat or check them earlier. For now a drizzle of extra virgin olive oil will help.
eggs sticking – eggs are the things that are most likely to stick. Next time use a non stick pan if you have one. Or when you’re adding the egg, make sure there is a nice pool of tomato to protect the egg from the pan. For now just remove the pan from the heat and let it stand for a few minutes to cool, most time the egg will release when it is cool.
Waste Avoidance Strategy
tomato pasta sauce / passata & ground coriander – will keep in the pantry.
baby spinach leaves – use for something else or you could freeze them, they’ll wilt when they defrost but it won’t be the end of the world 😉
eggs – keep in the fridge for weeks or even months. To keep for even longer you can freeze in a container or boil them in their shells.
goats cheese – pre-paackaged goats cheese can have a shelf life of months. If your packet is opened, though, best to freeze.
No best when freshly made. Leftovers will keep in the fridge for up to 2 weeks or can be frozen.