Paul Ainsworth’s Cornish Gypsy Eggs
Paul Ainsworth restaurant group use St Ewe eggs in all their restaurants, to celebrate British Egg Week they have shared their Cornish Gypsy Eggs recipe. Plus giving away breakfast for two at Rojano’s in the Square for our Egg Week giveaway.
Servings Prep Time
3people 15minutes
Cook Time
1.5hours
Servings Prep Time
3people 15minutes
Cook Time
1.5hours
Ingredients
For Gypsy Eggs
For Tomato Sauce
Instructions
Method for Gypsy Eggs
  1. Pre-heat oven to 200ºc
  2. In a large frying pan, add olive oil and gently colour chorizo letting the oils from the sausage release.
  3. Add cherry tomatoes, and soften, then add cannellini beans followed by tomato sauce.
  4. Get some heat into the sauce and then add spinach and check seasoning.
  5. Divide into 3 sensible sized dishes or one large dish.
  6. Crack open St Ewe eggs keeping the yolk whole and let egg white cover the tomatoes & chorizo.
  7. Pop in the oven for 4-6 minutes or until egg white is cooked and yolk is still runny.
  8. 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.
  9. Serve straight away and enjoy!
Method for Tomato Sauce
  1. In a heavy based saucepan, soften diced shallot with the garlic and picked thyme leaves, and lightly season with fine salt.
  2. When shallots are softened and transparent, add the brown sugar keep stirring until sugar has caramelised with shallots.
  3. 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.
  4. Using a stick blender, pulse and adjust seasoning with salt and a little more sherry vinegar if needed.
  5. The sauce should be thick, have a nice balance between acidity and sweetness. Set aside to cool and then refrigerate if making in advance.