Ingredients
- 10 eggs shopping list
- 1 onion peeled, chopped coarsely shopping list
- 1 red chilli chopped coarsely shopping list
- 1/3 cup fresh coriander shopping list
- 1/3 cup fresh mint shopping list
- 1.5 tsp ground coriander shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp paprika shopping list
- 250 grams pork or veal mince shopping list
- 250 grams sausage mince shopping list
- salt and pepper shopping list
- 1/2 cup plain flour with a good pinch of salt and pepper shopping list
- 1/2 cup dried breadcrumbs shopping list
- corn or vegetable oil for shallow frying shopping list
- Cheat's Tomato Chilli jam shopping list
- 2 tsp olive oil shopping list
- 1 tsp cumin seeds shopping list
- 410 grams tin of diced tomatoes shopping list
- 1/3 cup (80ml) sweet chilli sauce shopping list
- 1 lime juiced shopping list
- 1 tbsn brown sugar shopping list
- 2 tbsn coriander finely chopped shopping list
How to make it
- Bring a large saucepan of water to the boil and carefully add 8 of the eggs. Cook for 8 minutes, then refresh under cold water, peel and set aside.
- For the tomato chilli jam, heat oil in medium saucepan and cook cumin seeds 1 minute or until fragrant. Add tomatoes, chilli sauce, lime juice, brown sugar and coriander and bring to a boil. Simmer for 15 minutes or until the sauce thickens. Set aside to cool.
- In a food processor, blend the onion, chilli, coriander, mint and spices until finely chopped, then add to the minces, mixing well with your hands to combine.
- Roll the boiled eggs in the seasoned flour. Divide the sausage mince into 8 equal portions, and press the sausage mixture carefully around each egg ensuring that there are no holes.
- Whisk the two remaining eggs in a shallow bowl. Roll each sausage wrapped egg in seasoned flour, then dip each one into the egg mixture before finally coating in the breadcrumbs.
- Fill a large saucepan or wok one-third full with oil and place over a high heat until the oil is hot enough to turn a cube of bread golden brown in 30 seconds or a sugar thermometer reads 180°C.
- Place the eggs in the oil, 4 at a time, and fry for 8 minutes, turning frequently. Drain on absorbent paper.
- Serve eggs cold or warm with tomato chilli jam.
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" It was excellent "