Paul Ainsworth's Cornish Gypsy Eggs
As featured on BBC's Saturday Kitchen Live - Paul Ainsworth's Gypsy Eggs. Using our Rich Yolk eggs for the flavour and beautiful, deep golden yolks.
- Prep time:15 minutes
- Cooking time:1.5 hours
- For Gypsy Eggs
- 3 cooked Spanish chorizo sausages sliced into 2cm discs
- 1 good quality tinned Cannellini beans drained and washed through cold water
- 10 ripe cherry tomatoes sliced in half
- 400 g Tomato sauce
- 10 g Fresh spinach with stalk removed
- 6 fresh basil leaves thinly sliced
- 6 St. Ewe Free Range Eggs
- 3 thin slices of Parma Ham gently fried until crisp, remove and leave to cool
- 30 g Grana Padano cheese
- 15 ml Extra virgin olive oil
- Cornish sea salt to season to finish
- For Tomato Sauce
- 2 tablespoons of olive oil
- 400 g tinned peeled chopped seedless tomatoes
- 1 banana shallot diced
- 5 g picked thyme leaves
- 2 cloves garlic crushed and made into a paste
- 15 g brown sugar
- 20 g sherry vinegar
- Fine cooking salt
Method for Gypsy Eggs
- Pre-heat oven to 200ºc
- In a large frying pan, add olive oil and gently colour chorizo letting the oils from the sausage release.
- Add cherry tomatoes, and soften, then add cannellini beans followed by tomato sauce.
- Get some heat into the sauce and then add spinach and check seasoning.
- Divide into 3 sensible sized dishes or one large dish.
- Crack open St Ewe eggs keeping the yolk whole and let egg white cover the tomatoes & chorizo.
- Pop in the oven for 4-6 minutes or until egg white is cooked and yolk is still runny.
- When ready pull carefully out of the oven, and season with sea salt. Grate Grana Padano cheese all over, and scatter sliced basil. Now crumble dried Parma Ham and finish with a drizzle of olive oil.
- Serve straight away and enjoy!
Method for Tomato Sauce
- In a heavy based saucepan, soften diced shallot with the garlic and picked thyme leaves, and lightly season with fine salt.
- When shallots are softened and transparent, add the brown sugar keep stirring until sugar has caramelised with shallots.
- Now de- glaze with sherry vinegar. Add the tomatoes and bring to a simmer, cook slowly, stirring occasionally and reduce by 2/3 or to a rich and intense, which could take upto an hour.
- Using a stick blender, pulse and adjust seasoning with salt and a little more sherry vinegar if needed.
- The sauce should be thick, have a nice balance between acidity and sweetness. Set aside to cool and then refrigerate if making in advance.