These snack-size golden orbs make an impressive starter or a very tasty lunchbox treat.

Recipe Rosa Matto | Styling Natalie Homan | Photograph Brendan Homan

Spanish picnic eggs
makes 6

6 eggs
12 leaves basil, chopped, plus extra left whole for garnish
1 red capsicum, chargrilled peeled and chopped roughly
100g chorizo, peeled and chopped roughly
1 clove of garlic, mashed
handful of roasted almonds
drizzle of olive oil
1 tsp smoked paprika
1 tsp salt

to coat eggs
plain flour
1 egg, beaten
panko breadcrumbs
vegetable oil for frying

Put the eggs into a saucepan with cold water. Swirl the eggs with a wooden spoon while they are boiling to centre the yolk in the middle of each egg. As soon as the water comes to the boil, set the timer for 6 minutes. Remove from hot water and refresh eggs in cold water. Then drain and cut in half lengthways, carefully remove the yolks.

In a food processor, combine basil, roasted capsicum, chorizo, garlic and roasted almonds – add a drizzle of olive oil to combine. Then add smoked paprika and salt and combine. Spoon the mixture into a bowl. Add the yolks to this mixture, mix well and adjust seasoning.

Put a tablespoon of the mixture back into the eggs, take the other half and reconstruct the egg, gently squeezing with your hands.

Coat eggs in flour, then beaten egg, then finally breadcrumbs. Take care to make sure the “seam” is well covered with batter. Heat oil in pan, cook eggs until golden all over.

Quick capsicum sauce
You will have filling left over. Combine this with best quality mayonnaise or extra virgin olive oil, a touch of horseradish and extra smoked paprika to taste. Season with salt and pepper.

To serve, set the eggs upright on the sauce and sprinkle with chopped basil.

 

This recipe first appeared in the March 2022 issue of SALIFE magazine.