Now that Easter is on the way I have started to think about egg recipes we can enjoy this year. Eggs for me, and I’m sure lots of other people, are a symbol of Easter. Spring always feels like rebirth. When I was at school I learned about Jesus being hung on a cross at Easter. Once he was dead they put his body in a tomb. The morning after Jesus’ death they opened the tomb and his body was gone. The bible explains this as Jesus being reborn.
Eggs are a symbol of fertility and birth so it always feels fitting that we eat eggs at Easter. In biblical terms we are celebrating the rebirth of Jesus Christ. Spring is also a time for rebirth as the flowers start to blossom again at this time of year. Many animals give birth and lots also come out of hibernation as well. Therefore eggs are a perfect way to celebrate spring and this recipe gives all the glory to the egg by simply sitting on top of the dish.
What are your favourite foods to eat at Easter? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
- Sharp knife
- Chopping board
- Slow cooker or sauce pan
- Tablespoon
- Teaspoon
- Food processor or stick blender
- Wooden spoon
- Jug for stock
Ingredients
- Tomatoes x 2 tins 400g
- Onions x 1 medium
- Carrots x 2 medium
- Celery x 2 sticks including the leaves
- Cumin seeds x 1 tsp
- Coriander seeds x 1 tsp
- Fresh ginger x 1/2 inch piece or ground ginger x 1 tsp
- Fresh tumeric x 2 cm piece or ground tumeric x 1 tsp
- Oregano x 1 tsp
- Salt and pepper to taste
- Cannellini beans or butter beans x 2 400g tins
- Rice x 300g
- Eggs x 4
Method for slow cooker
- Start by peeling and slicing the carrots and the onion thinly.
- Slice the celery thinly too.
- Peel the tumeric and ginger and slice thinly as well.
- Put these ingredients into the slow cooker.
- Add in the cumin seeds, coriander seeds and oregano.
- Turn the slow cooker on high for two hours and low for four hours.
- When the vegetables have become nice and soft, turn the cooker off and leave to cool for about 30 minutes.
- Place the cooled vegetables and stock in the food processor or use a stick blender and blend all the ingredients together until it becomes smooth.
- Pour the smooth mixture back into the slow cooker, if using a food processor.
- Finally add the cannellini beans plus the water in the tin.
- Turn the slow cooker back on to a high heat for two hours or a low heat for four hours.
- Before the beans are done, cook the rice and finally fry the eggs.
- Once the eggs and the rice are cooked, add the rice to the beans.
- Serve the rice and beans mixture into the bowls and add the fried eggs of top of the plates.
- Then serve and enjoy.
Method for the hob.
- Start by chopping all the ingredients into small pieces.
- Next put the saucepan on a medium heat, put a small amount of oil (I use olive oil) in the pan.
- When hot enough, add the bacon to the pan and let it change colour.
- Next add in the chopped vegetables to the saucepan.
- Fry these for a good 5 – 10 mins until the vegetables are very soft.
- Add the tomatoes.
- Bring to the boil and then turn down the heat.
- Leave to simmer for a good forty minutes.
- Turn the heat off and leave to cool for about 30 minutes.
- Place the cooled vegetables and stock in the food processor or use a stick blender and blend all the ingredients together until it becomes smooth.
- Then add the smoked paprika and oregano and blend again.
- Pour the smooth mixture back into the saucepan, if using a food processor.
- Finally add the cannellini beans and turn the hob onto a low heat.
- Then serve when you are ready.
Slow Cooker Homemade Curry Baked Beans, Rice and Fried Egg was gratefully received in our house. My husband Howard and son Ted seemed to enjoy the beans. Ted is not normally a huge fan of my homemade baked beans but this time he had a lot of mouthfuls. When I asked Howard and Ted what they thought of the meal they said it was yummy. Howard even mopped up the sauce with bread too. It was a huge hit in our house and we hope you enjoy it too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 