Crunchy Filo Eggs

Once you've tried these, you'll never want a normal egg again. Filo eggs will be your go to egg recipe.

10 minutes prep

30 minutes cook

Serves 6

Hugh Woodward
IMG_2742.jpg

Ingredients

  • 6medium eggs
  • 1 more egg, beaten
  • 100gplain flour
  • 6 filo sheets
  • 500mlsunflower oil
  • 3 tbspolive oil
  • 2sliced garlic cloves
  • 1onion, sliced into half moons
  • 1red pepper, finely sliced
  • 1red chilli, finely sliced
  • 1 tspcumin seeds
  • 1 tspsmoked paprika
  • 800gtinned tomatoes
  • 1 tspflaked sea salt
  • 1 tspcaster sugar
  • 150gfeta, crumbled
  • 15gparsley, finely chopped

Basically, it's a soft boiled egg wrapped in filo and deep fried until it is golden and crispy (big thanks to Toasted Table and her delicious Turkish breakfast version for the inspo). We're serving ours in a shakshuka style sauce. Often the eggs in shakshuka are a bit rubbish - over or undercooked, lurking in the sauce. This recipe makes eggs the absolute best bit.

Method

  • Bring a pan of water to a rolling boil and gently add the eggs and set a time for 6 minutes. Prepare a bowl of iced water (or be ready to run the eggs under the cold tap) to arrest the cooking process.
  • Tap the eggs on their large end and peel off the shell.
  • Prepare bowls of plain flour and the beaten egg - dip the cooked eggs first in the flour, then in the egg,
  • Get 6 sheets of filo and use each to wrap up an egg. Aim for a loose, crinkly nest like parcel to maximise crispy filo bits.
  • Heat the oil to around 170°C and fry the filo eggs until they are golden and crispy - this won't take long.
  • Carefully remove them from the oil and drain them diligently over paper.
  • Make the shakshuka - heat the oil, then gently fry the garlic. Add the onions and the sliced peppers and the sliced chilli. Add the cumin seeds and the smoked paprika, followed by the tomatoes, salt and sugar. Simmer for around 10 minutes until it all tastes great.
  • Serve on a plate with a scattering of feta and finely sliced parsley. Top with the delicious crispy eggs.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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