My International Eggs with Grana Padano & Peppers

Serves 2; Prep Time 20 minutes; Cooking Time 15 minutes; Difficulty - Moderate Cook

Grana Padano PDO Sponsored Recipe

Alex Mackay, cook, teacher, writer, and food lover serves up a collection of his recipes made for sharing showing the versatility of Grana Padano PDO cheese. With breakfast bakes to lunchtime bites, afternoon tea to supper standby's you will find recipes for every springtime occassion.

This is a happy melting pot of Turkish Eggs and Mexican ‘Huevos Rancheros’, seasoned with lactose free Italian cheese and made by a New Zealander living in England. Somewhere along the line the eggs for this type of recipe got cooked in the sauce, I’ve done it many times myself, but I’ve never really enjoyed it; the eggs are hard to cook evenly, the sauce is either a bit gloopy or set in a lump and it becomes less than what the sum of its parts should achieve. So, I now cook the eggs separately and add lots of Grana Padano PDO cheese, problem solved. Great for dinner, breakfast, lunch but with the eggs like two sunny eyes looking up at you invitingly, it’s most at home for a languorous brunch with little to do later…

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Method

1. Start with the sauce. Get a shallow, oven proof pan. Add the onion, pepper, garlic, 2 tbsp extra virgin olive oil and the 4 tbsp water. Cover the pan. Sweat over a high heat, stirring occasionally, for 8 minutes or until the onions and peppers are soft but not starting to go brown. Add more water if the vegetables start drying out. Add the tinned tomatoes and 4 tbsp water. Bring to the boil, then turn the heat to medium. Simmer for 5 minutes, stir 3-4 times so that it doesn’t catch on the bottom of the pan. Season to taste with salt, sugar to balance the acidity of the tomatoes and as much chilli powder as you like. Keep warm.

The Yoghurt, Eggs & Nut Brown Butter

2. While the peppers sweat and simmer, get the ingredients ready for the eggs and prepare the yoghurt. Mix the yogurt and 30g grated Grana Padano together, season to taste with salt and chilli powder. Set aside at room temperature.

3. Once the peppers are cooked, put your plates next to your cooker. (I heat my plates in the microwave)

4. Heat a non-stick pan and fry the eggs gently in extra virgin olive oil. Once they are cooked the way you like them, take the pan off the heat. Spoon the pepper mixture onto your plates, put the yoghurt in the middle, pat it down with the back of your spoon then put the eggs on top. Sprinkle some Grana Padano over the eggs.

5. Add the butter to the egg pan. Cook it over a medium heat until it is pale nut brown. Take the pan off the heat, add the chilli, garlic and 1 tbsp extra virgin olive oil. Swirl the pan gently to let them sizzle for a few seconds then spoon the chilli butter over the eggs and serve. I love this with raw onion on top, but I realise that’s not for everyone.

Serve with toast or the Grana Padano & Dried Fig Scones