Corn & Chilli Recipe From The Good Farm Cookbook by Scott Gooding & Matilda Brown

This recipe is as edited extract from The Good Farm Cookbook by Scott Gooding & Matilda Brown.

How good does this one look? And it’s even better to taste: vibrant and full of freshness, but with a spicy kick. Think of it as a corn version of shakshuka but just as flavourful and easy to make.

Ingredients (Serves 2)

• 2 ears of corn, outer leaves removed, trimmed
• 2 tablespoons olive oil
• 1 small brown onion, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon chipotle powder
• 1–2 long red chillies, destemmed and finely chopped
• 1 red capsicum (pepper), destemmed, cored and diced
• 1 green capsicum (pepper), destemmed, cored and diced
• 4 eggs
• ½–1 avocado, sliced, to serve
• Juice of ½ lime, to serve
• ¼ bunch coriander (cilantro), leaves whole or roughly chopped, to serve
• Salt and pepper, to taste

Method

1. Preheat the oven to 160°C (315°F).
2. Bring a large saucepan of salted water to a boil. Add corn cobs and return to the boil. Reduce heat and simmer for 3–5 minutes.
3. Drain and cool the corn slightly, then cut the kernels off and set aside.
4. In a large ovenproof frying pan, heat the olive oil over medium heat.
5. Add onion and garlic; sauté for 3–4 minutes until softened.
6. Stir in oregano, chipotle powder, chillies, and both capsicums. Cook for another 5–6 minutes.
7. Add the corn kernels and mix through.
8. Using the back of a spoon, create four small wells in the mixture. Crack an egg into each well.
9. Transfer the pan to the oven and bake for 8–10 minutes, or until eggs are cooked to your liking.
10. Remove from the oven and season with salt and pepper.
11. Serve with avocado slices and a squeeze of lime juice.
12. Garnish with fresh coriander.