An easy midweek supper from ” Season” by Nik Sharma.
Ingredients
- 2 tbsp ghee melted, plus extra to grease the pan
- 6 black peppercorns
- 2 whole cloves
- ¼ tsp fenugreek seeds
- ⅛ tsp ground nutmeg
- 1 400 g can quartered artichoke hearts packed in water drained
- 2 cups cubed stale crusty bread such as sourdough (½ inch [12 mm] cubes)
- 1 cup grated mozzarella
- 4 garlic cloves minced
- 2 Tbsp minced shallot
- 2 Tbsp fresh lemon juice
- 1 Tbsp minced fresh chives
- 1 serrano chile seeded, if desired, and minced
- ½ tsp fine sea salt
- 4 large free range eggs
Servings:
Instructions
- Preheat the oven to 375°F [190°C]. Grease a 9 in [23 cm] round cake or pie pan with ghee.
- With a mortar and pestle or spice grinder, grind the peppercorns, cloves, and fenugreek to a fine powder. Transfer to a large bowl and add the nutmeg, 2 Tbsp ghee, artichoke hearts, bread cubes, mozzarella, garlic, shallots, lemon juice, chives, serrano chile, and salt.
- Cover and let sit at room temperature for 30 minutes.
- Spread out the bread-artichoke mixture in the pan. Crack the eggs over the top and place the pan in the oven. Bake until the bread turns golden brown and the eggs are cooked to your liking, 16 to 18 minutes. (You may need to add a few extra minutes for hard-cooked eggs.) Serve hot.
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