How To Cook Baked Eggs In A Spicy Tomato Sauce On The Weber Griddle Barbecue Accessory
Spice up breakfast with this egg, tomato and feta cheese dish
This video, featuring Richard Holden the Gourmet BBQ chef, shows you how to cook Spicy Tomatoes with Baked Eggs on the Griddle which is part of the Weber Gourmet Barbecue System (GBS) range. This system features a grate with a removable circular inner grate into which the Griddle fits. Other accessories include a wok, Dutch Oven, waffle/sandwich maker, pizza stone, sear grate and a poultry roaster. The GBS comes as standard on some of the models in the Summit, Spirit and Genesis ranges, and you can also buy it separately to fit the larger Weber charcoal models.
First of all soften the onion, garlic and jalapeno pepper in a little rapeseed oil or any vegetable oil, don’t use olive oil or butter as it burns too easily. Add the cumin and paprika to the onions and cook them to release the flavours before you add the tomatoes. When the spices have released their flavour, only a couple of minutes, add the chopped tomatoes and simmer until they have thickened. Once they have thickened, make little wells and crack the eggs into them. Sprinkle the crumbled feta cheese over the top; put the lid down on the BBQ to cook the eggs and melt the cheese. After 3 – 4 minutes they should be cooked and all there is to do is sprinkle some coriander leaves over the top and enjoy. This simple dish is really tasty and an ideal breakfast or brunch dish for everyone to dive into; serve it with fresh bread which has a good crust you can use as a spoon!
If you have any questions about this dish or anything else BBQ related just call in to The Barbecue Shop located within our store here at Ambleside. Otherwise get in touch via the comments box at the end of any blog article or through facebook or twitter.
- 1 medium onion, finely chopped
- 3 – 4 cloves garlic, finely grated
- 1 jalapeno pepper, finely chopped
- large pinch paprika and cumin
- 2 tins chopped tomatoes
- ¾ pack feta cheese
- rapeseed oil
- sea salt and ground black pepper
- coriander leaves to garnish
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