The Claras lay the nicest eggs. Huge, with bright yolks. Because they are fresh the whites don’t spread all over the pan. Boiled, fried, poached or scrambled they are the best.
I am reviving some egg recipes I used to make a long time ago as a weekend breakfast-in-bed treat for someone special. The first is a spicy, buttery, tomato scramble. This will feed 6, or make great sandwiches or wraps.
- A dozen ordinary eggs, or 9 Clara eggs, whisked
- 1 small onion, diced very finely
- 3 or more Tbsp butter
- 1 tsp crushed ginger
- 1 chilli, finely chopped or a tsp of chilli paste
- 1 tsp crushed garlic
- 2 Tbsp tomato paste
- 1/2 tsp whole cumin seeds
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 tomatoes finely chopped
- About a quarter cup of finely chopped red capsicum
- 1 tsp Salt
- pepper as necessary
- Fry the onion, ginger and chilli in the butter until the onion is translucent
- Add the garlic, tomato paste, spices, salt and pepper
- Cook until the mixture is a smooth red blend
- Stir in the tomatoes and cook until pulpy and any excess water is evaporated
- Turn down the heat
- Add the eggs and capsicum
- Scramble by gently scraping the mixture as it sets on the bottom to allow more runny mixture to contact the pan (use a flat ended spatula – bamboo is good)
- Before the eggs set completely remove from the heat and allow it to finish cooking in its own heat until the mixture is just set.
Serve on buttered toast
Maybe garnish with a sprinkle of chopped parsley or coriander.
Cooled, it is very nice in sandwiches, or in a wrap with lettuce and capsicum for lunch or on a picnic.