Duck eggs, toast and summer vegetables.

Hello all, and thank you to the person who gave us delicious fresh duck eggs. They are lovely fried in olive oil. I made this with courgettes from the Tagsa Horticulture Project. I made it without aubergines on this occasion, as there were none in the shops. It should serve around six people. 

INGREDIENTS:

  • Olive oil
  • 6 cloves of garlic, chopped
  • 2 onions, chopped (mix of red/white is good)
  • 2 aubergines, diced (optional)
  • 4 sweet peppers, chopped (mix of green and red)
  • 2 large courgettes, chopped
  • 4 tsp smoked paprika
  • 4 bay leaves
  • 1 can chopped tomatoes
  • salt and pepper to taste
  • duck eggs, one per serving

METHOD:

It is useful to remember that you are aiming to caramelise and brown the vegetables, so the cooking is done over a medium heat, and keep a close eye, stirring to prevent things from catching, and adding around 50ml olive oil from time to time to keep things cooking well. 

  • Heat around 100ml olive oil in a large saucepan on a medium heat. Add the chopped garlic, cook for around a minute and then add the onions, cooking and stirring for around ten minutes. The onions should be soft. 
  • Add the aubergines and peppers, cook for two minutes and then add the courgettes and keep cooking for another two to three minutes. Add a little more oil if necessary. 
  • Add the bay leaves, paprika and cook for another ten to fifteen minutes, stirring from time to time. Then add the tomatoes, bring to a simmer, and cook for another ten minutes, topping up the olive oil if necessary. Season with salt and pepper, to taste.
  • When the dish is cooked, turn the heat off. Fry the duck eggs in hot olive oil, one by one in a small frying pan. 

Serve the vegetables on a plate with a fried egg on each portion, and with crusty bread. We had some home-made white bread, toasted. 

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