Baked Eggs with Speck, Kale and Spiced Tomato

Chicken or Egg, which came first is anyone’s guess, but where they come FROM is incredibly important. Pete visits Mulloon Creek Natural Farms with Tony Coote, and finds thousands of the happiest chickens on earth. Tony and Pete make Spanish Eggs, Indian Spiced Roast Chicken. And Pete takes a visit to San Francisco to shop with Nom Nom Paleo’s Michelle Tam and make her kid’s favorite: Egg Foo Young.

Ingredients

  • 2 tablespoons coconut oil, duck fat, tallow or other good quality fat
  • 600 g speck, rind removed and diced into 1 cm cubes
    1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 small bunch kale leaves, coarsely chopped
  • 2 X 400 g whole peeled tomatoes
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1 – 2 teaspoons harissa paste, to taste
  • 4 organic free-range eggs
  • Chopped fresh coriander
  • Chili flakes, to serve

Method

  1. Preheat the oven to 200°C.
  2. Heat 1 tablespoon of coconut in frying pan over medium heat. Add speck, and cook until browned on all sides (2 – 3 minutes). Transfer the speck to a plate lined with a paper towel (do not rinse out the pan). Add 1 tablespoon of coconut oil and the onion to the pan. Sauté the onion over medium heat for 2 minutes or until the onions start to soften, then add the garlic, paprika and cumin and cook for 1 minute or until fragrant. Add kale and cook, stirring, until leaves brighten in color and begin to wilt. Return the speck to the pan, then add the tomatoes and harissa, and season with salt and pepper. Allow the sauce to simmer over a medium-low heat for 15 minutes to slightly thicken the sauce and allow the flavours to develop.
  3. Spoon 2 large spoonsful of the speck and tomato mix into 4 shallow, ovenproof baking dishes (approx. 310 ml capacity). Make a small well in the centre and break in an egg into the hole. Bake for 5 – 8 minutes or until cooked to your liking. Remove from the oven and sprinkle with chopped coriander and chilli flakes (if using). Serve immediately