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Baharat scotch eggs with spicy tomato sauce

Baharat scotch eggs with spicy tomato sauce


Serving size: Serves 4-6
Cuisine type: Middle Eastern
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes, Pork

INGREDIENTS

7 x 55g eggs
1 eschalot, peeled and chopped
1 garlic clove, chopped
500g pork and veal mince
2 teaspoons baharat
salt and pepper
1 cup plain flour
2 eggs, beaten
1 cup breadcrumbs

Spicy tomato sauce
1 teaspoon cumin seeds
1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, chopped
3 ripe tomatoes, diced
1 tablespoon pomegranate molasses
3 teaspoons sugar
oil for deep frying
green salad to serve

METHOD

Place eggs in a small saucepan and cover with cold water; bring to the boil and simmer for 12 minutes.

Remove and cool with running cold water. Peel shell under running water and set aside.

Place eschalot and garlic into a food processor and process until coarsely chopped. Add mince and baharat; pulse until mixture has combined. Divide mixture into 6 portions and flatten out to form a square.

Lightly dust eggs in plain flour. Place one of the eggs in the middle of each piece of mince.

Fold the meat over the egg and smooth to join (a slightly wet hand will help to smooth the mince). Repeat with remaining eggs and meat.

Place mince/egg into plain flour and then into beaten egg. Coat in breadcrumbs and set aside.

Heat oil in a wok or saucepan over medium heat (175°) and cook eggs 2 at a time for 2-3 minutes or until golden and cooked through.

Drain on absorbent paper and season with salt and pepper.

For the tomato sauce; heat a small saucepan over medium heat and toast cumin seeds until fragrant. Remove and set aside.

Heat oil in the same pan and cook onion and garlic until softened. Stir in tomato, cumin and remaining ingredients and simmer for 10 minutes or until thick and tomato has broken down.

Serve scotch eggs with spicy tomato sauce and green salad.

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User comments
I wonder if these can be cooked in the oven?

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