The Times Magazine - UK (2022-01-08)

30 The Times Magazine

PERFECT POACHED EGGS

AND DEVILLED CRUMPETS

Makes 2

There are many recipes for poached eggs
requiring a complicated technique or a bit
of kit. My recipe will give you perfect eggs
every time. Curried crumpets are ideal with
the egg. If you don’t want them spicy, just fry
them in butter. Wilted spinach is a nice
addition too.

• 30g butter


• 1 tsp curry powder


• 2 crumpets


• 1 tsp white wine vinegar


• 2 eggs


• Salt and freshly ground black pepper

1. First, prepare the crumpets. Melt the
   butter in a nonstick frying pan on a medium
   heat. When bubbling, reduce the heat to low,
   stir in the curry powder and leave to cook
   for 1 minute.


2. Add the crumpets to the pan, turning them
   over and pressing down until they’re coated in
   butter. Increase the heat to medium and fry
   for 5 minutes, turning them over every minute
   or so, or until crisp on the top and bottom.
   Press them down occasionally to ensure
   they’re cooked through.


3. While the crumpets are cooking, half fill a
   large saucepan with water. Add the white wine

vinegar and bring the water to a furious boil.

4. Carefully break one egg into a ladle or large
   serving spoon. Turn off the heat for the water
   and leave for a few seconds to become still.


5. Lower the egg into the water and quickly
   tip it from the ladle or spoon in one swift
   movement.


6. With the heat still turned off, leave the egg
   for 3½ minutes (set a timer). Add another egg
   in the same way exactly 1 minute after the
   first went in. The water will still be hot enough
   and timing will be easier.


7. Carefully remove the first egg from the pan
   with a slotted spoon, holding it over the pan
   for a few seconds to drain any excess water. A
   minute later, remove the second. Use scissors
   to trim any loose bits of egg white. Serve the
   eggs on top of the crumpets, seasoned with a
   pinch of salt and black pepper.

SMOKY BEAN SHAKSHUKA

Serves 4

This version of a shakshuka has the addition

of beans. You’ll need a frying or sauté pan

with a lid to ensure the egg cooks through. If

you don’t have one, cover the pan with foil.

• Olive oil, for frying


• 1 onion, finely sliced


• 1 red pepper, deseeded and finely sliced


• 1 garlic clove, finely chopped


• 1 tsp ground cumin
  
  
  • ½-1 tsp hot or mild chilli powder
    (depending on how spicy you like it)
  
  
  • 1 tsp runny honey
  
  
  • 1 heaped tsp smoked paprika
  
  
  • 1 x 400g tin of baked beans
  
  
  • 1 x 400g tin of mixed beans, drained
  
  
  • 300g passata
  
  
  • Salt and freshly ground black pepper
  
  
  • 4 eggs
  
  
  • Small handful of coriander,
    finely chopped, to serve
  
  
  
  
  
  
  1. Drizzle a little oil into a large, deep
     frying pan with a lid and place on a medium
     heat. Add the onion and pepper and fry
     (without the lid) for 5 minutes, until the
     onion is softened.
  
  
  2. Add the garlic, cumin, chilli powder,
     honey and paprika to the pan and fry for
     a further minute.
  
  
  3. Stir in both tins of beans and the passata,
     then season with salt and pepper. Simmer
     for 10 minutes, stirring occasionally, until the
     mixture thickens enough that you can make
     little indentations in it with the back of a
     spoon. Check the sauce is spicy enough for
     you and adjust the seasoning as required.
  
  
  4. Use the back of the spoon to make a well in
     the mixture. Quickly and carefully break one
     egg into the well. Sprinkle with a little salt and
     pepper and repeat for the remaining eggs,
     making sure they’re well spaced out.
  
  
  5. Turn down the heat to low, place the lid on
     the pan or cover with foil and leave for about
  
  
  
  

READY IN

30 MINS

READY IN

10 MINS

RECIPES Amy Sheppard

PHOTOGRAPHS Polly Webster