As you have probably gathered by now, i’m obsessed with eggs and these molasses eggs are smokey, bold and flavoursome. The ingredients work in perfect harmony with each other leaving you with an indulgent dish that is perfect at any time of the day.
It is sweet, savoury and a little bit sour. The other great thing about them is that my husband loved them. I used pomegranate molasses in the sauce and it worked like a dream. This is the brand that i use.
The bottle lasts forever because it is so concentrated, It isn’t something that you would use every day and it’s a great store cupboard ingredient. One that I will be making chicken with today!
I have a post that I wrote AGES ago that I am a little bit reluctant to share. Like most people, I worry about being judged. Judging is something we all do without having a full picture about peoples lives, so we fill the gaps through assumptions.
Sorry, I know i am being vague. In my family, we call it giving someone half a biscuit. You know when someone gives you a tiny bit of a story and then walks away. Isn’t it better to not have that half a biscuit? If you give half, give the full one! So yeah I’m sorry that I only gave you half a biscuit there. Needless to say, i will be putting a post out soon to talk about my ‘struggles’ over the last few years. I am so lucky to have people that I was able to turn to who have encouraged me and given me support to release said post. Sorry, i am putting the biscuits away now.
Anyway, yesterday one of our neighbours passed away. I have always found death very difficult to deal with. It really saddens me. The person who passed away was the last ‘older’ person in our ‘block’ (I’m not Jenny). I feel like old people are so valuable. They are like the diamonds/gems/gold dust of families/communities, cementing people together. They are the people who teach us young’uns values, strength and patience. They guide us and make us better people. The one thing I didn’t like about my childhood is not having grandparents around. My grandparents lived abroad. I wrote to my gran as often as i could when i was young but it wasn’t the same as having the warmth of a grandparent nearby. I always wanted my kids to be close to their grandparents and I am lucky that they are. However, i wish my father in law was still around to watch them grow, to sing to them as he so often did and to protect them and hold their little hands if they were ever scared but more then that I am so glad my kids had the time they did with him. He adored them and they in turn adored him.
After i wrote this post, i was thinking about slinking back to bed. I have been up since 4am. However I got talking to a friend. There is something so fulfilling about talking to someone who just gets you. The convo lasted over an hour at least and I feel happy, elevated and valued. That last one is kinda a big deal. Not many people can make a person feel that way. I don’t know about you, but when someone makes me feel that, i don’t let them go.
Anyway, here are the molasses eggs again! The feta here is optional because I love cheese and eggs together but feel free to miss it out.
- 4 eggs
- 1 white onion diced
- 1 red onion diced
- 3 garlic cloves crushed
- 1 green chilli crushed
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1 tsp sumac (optional)
- 1 tbsp smoked paprika
- 1 1/2 tbsp pomegranate molasses
- 1 tsp dark brown sugar
- 1 400g tin tomatoes blended
- 100g feta (optional)
- 3 sprigs thyme
- 2 tbsp oil
- Salt and pepper to taste
- In a non stick pan , heat the oil and add the onions, garlic and green chilli, allowing to cook over a medium/high heat for 5 minutes until the onions are brown.
- Stir in the sugar, paprika, sumac, cumin, coriander, salt and pepper and mix through.
- Pour in the tomatoes and molasses and stir through. Turn the heat down and cook for a further 5 – 10 minutes over a low heat, stirring occasionally to make sure it isn’t catching.
- Crumble in the feta. Make sure the heat is turned right down.
- Crack the eggs slowly into the pan.
- Cover the pan with a lid (If you have a clear one that you can see the eggs through, use that one) for 4 – 5 minutes until the sauce thickens and the eggs are cooked but runny.
- Top with some thyme and enjoy.