Last week, our news post told you of our exciting partnership with Honest Eggs Co. We are thrilled to be using true 'open range, regenerative' eggs. To celebrate us using only the freshest and most ethical ingredients, this weeks' Recipe of the Week is something a little different. 

Our savoury and spicy recipe celebrates the egg! It comes from the pages of Darren's cookbook Chefs Eat Breakfast Too, but the actual recipe is from Cath!

The middle eastern flavours that Cath is know for are there, as well as a cheesy filling with a delicious soft egg.

If you like this then look out as we plan to roll out a few more Cath Claringbold classic recipes.

Enjoy everyone and eat more eggs!


Filo Wrapped Fried Egg

Invest in a decent digital thermometer and you’ll have great results in your frying (and baking etc.) all the time. If the oil is too cold the parcels will be soggy and full of oil and too hot they are going to burn and possibly split open.

Makes:           4

Prep time:      10 minutes

Cook time:     12 minutes


4                      Filo pastry sheets, large

160g                Butter, melted

4                      Eggs, fresh

2                      Egg yolk

taste                Salt

taste                Black pepper

80g                  Bulgarian feta, crumbled

80g                  Gruyere, finely grated with microplane

4 tsp                Red onion, fine dice

4 tsp                Flat leaf parsley, chopped

4 tsp                Coriander, chopped

1 tsp                Harissa *

4 tsp                Dukkah **

1ltr                   Vegetable oil for frying

  1. Heat the vegetable oil in a medium saucepan to a temperature of 180°C, use a thermometer to accurately gauge.
  2. Lightly brush one half of a sheet of filo with melted butter and fold the other half over. Mix the cheese, onion and herbs in a bowl and season with salt and pepper. Take ¼ of the mix and place it into the centre of the filo on one side, create a kind of moat and gently crack an egg to fill the hole.


  1. Top the egg with a small quantity of harissa and a teaspoon of dukkah and fold the other side of the filo over the egg like a sort of envelope. Use the egg yolk and a pastry brush to stick the two pieces of filo together. Repeat with the three other pieces of filo, filling and egg to make four parcels.
  2. Place the parcels one at a time into the heated oil and cook them for 2-3 minutes. Use a slotted spoon to gently flip them in the oil to ensure even cooking. Remove from the oil and drain on absorbent paper towel, repeat with the others and serve immediately.



2                      Red capsicum, roasted & peeled

25g                  Birdseye chillies, chopped including seeds

2 tsp                Cumin seeds

1 tsp                Coriander seeds

2                      Garlic cloves, finely microplane

Taste                Salt flakes

  1. Place the spices in a dry pan and roast over a gentle heat, shaking the pan continuously to ensure the spices do not colour and burn. When their aroma is released, tip them into a mortar and pestle and grind them to a fine powder. Place the spice powder along with the remaining ingredients into a food processor and blend to smooth paste.



100g                 Sesame seeds, toasted

25g                   Cumin seeds, toasted

25g                   Coriander seeds, toasted

100g                  Hazelnuts, shelled, toasted & lightly crushed or chopped

taste                  Salt flakes

taste                  Pepper

  1. Combine the ingredients together and season to taste. Store in an airtight container and keep in the freezer until needed.


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