Daube Dizef. This spicy dish of eggs in a spicy tomato sauce is a recipe from Sophie Grigson. The term “daube des oeufs ” (stew of eggs) sounds a lot more exotic and exciting , and more importantly will not break the bank
Ingredients
6 hard boiled eggs shelled
2 – 4 tablespoons sunflower oil
450 gr waxy potatoes boiled in their skin. halved or quartered if large
225 gr tomatoes cut in pieces
2 onion sliced
4 clove of minced garlic
2 small red chillies deseeded and chopped
2.5 cm grated ginger
2 sprigs of thyme
1 teaspoon sugar
125 ml water
400 gr tin of petits pois
4 tablespoon chopped coriander
salt and pepper
Method
Fry the eggs in 2 tablespoons of the oil over a fairly high heat, until they are brown on all sides. Brown the potatoes in the same way and set both aside. to drain
In the same pan adding more oil if necessary sauté the onions until lightly brown add the garlic, ginger, chilies and thyme. Cook for 10 minutes then add the tomatoes. Let the mixture cook and reduce down for 5 minutes then add sugar salt and water. Simmer for 5 more minutes.
Put in the eggs, and potatoes. stir in the peas. Let the mixture simmer for a few more minutes.
Taste and adjust seasoning stir in the coriander
Serve with rice or naan bread.
Original recipe Sophie Grigson “Feast for a fiver”
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