Prawn & Pea Korma
Creamy prawn and pea korma made in one pan with gentle spice and a rich coconut sauce, ready in about 35 minutes.
Sicilian Caponata & Eggs Skillet
This Sicilian-inspired skillet pairs a rich aubergine and tomato caponata base with gently baked eggs. The balance of sweetness and red wine vinegar gives that classic agrodolce flavour.
Serve with crusty bread for a simple but satisfying dinner that feels special without being fussy.
Method
15m30m45m
- Heat the olive oil in an oven-safe frying pan over medium heat.
- Add aubergine, onion and celery, then cook for 8–10 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add tinned chopped tomatoes, red wine vinegar and sugar, then season with salt and black pepper.
- Simmer for 10–12 minutes until the sauce thickens and the aubergine is tender.
- Make four small wells in the sauce and crack an egg into each well.
- Cover and cook gently for 6–8 minutes, or until the egg whites are set and yolks are still soft.
- Scatter over chopped basil and serve immediately.
Ingredients
- Salt, to taste
- 1 Onion finely chopped
- 400g Tinned chopped tomatoes
- 4 Eggs
- 1 Aubergine diced
- 2 cloves Garlic minced
- 30ml Olive Oil
- Black Pepper, to taste
- 30ml Basil chopped
- 15ml Red Wine Vinegar
- 5ml Sugar
- 1 stalk Celery finely chopped
Notes
For extra heat, add a pinch of chilli flakes with the garlic.
You can make the caponata base ahead and crack in the eggs just before serving.
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