At the market this week, I found myself fondling the cauliflower and thinking about cauliflower fritters. But the summer is slowly drawing to a close and I forced myself to pick up some aubergines (for moussaka), courgettes (for courgette pasta) and peppers before my only choice will be cauliflower, or swedes…
The peppers went into these summery baked eggs. You should probably know by now that we like eggs in our house and we’ve cooked the previous version of baked eggs several times. This version come from Ottolenghi – a North African take on baked eggs, heady with saffron.
Recipe here – we found these eggs a little too oil, so I would suggest using slightly less than the recipe states.
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