Spicy Snack Eggs

Serves: to serve 6

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 mins

Ingredients

7 large - eggs

2 tablespoons - olive oil

1 large - onion

9 oz - carrots

2 heaped tablespoons - Korma paste

9 oz - granary bread

4 oz - roasted cashews

Directions

  1. Peel and finely chop the onion. Peel and grate the carrots. Finely chop the cashew nuts. Cut the crusts off the bread and crumble the remaining 7oz (200g) soft bread between your fingers to make small breadcrumbs (if you have a food processor, you can use the chopper attachment for this, but don't chop the bread too fine).
  2. Place 6 of the eggs in a pan of cold water and bring to the boil. Boil for exactly 4 minutes, then cool quickly in cold water. It's important to under-boil the eggs so they aren't overcooked by the time they've passed through the baking stage. However, they need to be cooked enough for you to remove the shells. So once the water starts to boil, continue boiling (NOT simmering) for precisely 4 minutes. This should be enough for the egg to be firm enough to 'peel' without being fully cooked hard. Immediately cool under cold water to stop the eggs cooking any further.
  3. While the eggs are cooling, heat the oil in a frying pan, add the chopped onion and gently sweat for 5 minutes. Add the grated carrot and cook for a further 10 minutes until soft. Stir in the Korma paste and fry for a few minutes more so the onion and carrot can fully absorb the flavour of the spices. Stir in the breadcrumbs, then, when the mixture is cool, beat the remaining egg and add it to the mix to make a paste.
  4. Remove the shells from the part-cooked eggs and divide the bread-onion-carrot mixture into six. Flatten each portion with your hands and wrap them around each egg - the mixture will seal well as you press it together. Roll the eggs in the crushed cashews and chill until ready to cook. (They can be kept in the fridge overnight, if you want to prepare them beforehand).
  5. Bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 15-20 minutes. Cool for 5 minutes, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.