Baked spiced eggs with cashew crust

Name: Baked spiced eggs with cashew crust
Ingredients: 1500 ml water; 7 large eggs; 2 tablespoons oil; 1 medium onion (150 g); 250 g grated carrot; 2 heaped tablespoons pepper paste; 200 g breadcrumbs; 85 g cashews

Appetizers - Baked spiced eggs with cashew crust by Liliana G. - Recipia

Baked spiced eggs with cashew crust are hard-boiled eggs wrapped in a coating of carrot, onion and breadcrumbs, with chopped cashews on the outside. Serve them as an appetizer, warm or at room temperature; when cut, the firm center contrasts with the soft vegetable layer and toasted cashew crust. I cut them in half before putting them on a platter, so you can see the egg in the middle. Prep: 20 minutes. Cook: 42 minutes. Rest: 10 minutes. Total time: 72 minutes. Servings: 6. About 350 kcal and 15 g protein per serving.

Ingredients

1500 ml water
7 large eggs
2 tablespoons oil
1 medium onion (150 g)
250 g grated carrot
2 heaped tablespoons pepper paste
200 g breadcrumbs
85 g cashews

Preparation

1. Bring 1500 ml water to a boil. Add 6 large eggs and boil for 10 minutes, until hard-boiled. Cool and peel them. 2. Heat 2 tablespoons oil in a pan and cook the chopped onion for 5 minutes, until softened. Add the grated carrot and cook for another 10 minutes, stirring, until it softens too. 3. Add the pepper paste and fry for 2 more minutes, then stir in the breadcrumbs. Let the mixture cool for 10 minutes, add the remaining egg and mix until it forms a paste. 4. Coat each hard-boiled egg in the carrot and breadcrumb mixture, then roll it in the chopped cashews. 5. Place the eggs on a baking tray and bake at 200°C for 15 minutes, until the cashews are golden.

Notes

Serve them with a green salad and a tangy dressing for a little freshness. For a gluten-free version, replace the breadcrumbs with 200 g gluten-free breadcrumbs; the eggs and cashews are still allergens. You can use 90 g chopped sunflower seeds instead of cashews. The coated eggs are a little like Scotch eggs, but the carrot layer stands out more than the usual crust. Grate the carrot using the large holes; if it is very juicy, leave the pan uncovered until the liquid evaporates. Leave the cashews in small pieces, not powder, so they stick all over. Pepper paste can be salty, so taste the mixture before adding anything else. I bake them close to serving time; for 12 servings, I work in two batches. Leftovers keep in a closed container in the fridge for up to 3 days. If you’re putting them on a platter, cut them after they’ve rested for a few minutes, so the coating can settle.