Shakshuka Boats | Tomato & Red Pepper Baked Eggs in Tortilla Cups


My first thought on seeing these new bite-size versions of Old El Paso’s Stand ‘N’ Stuff tortillas was to bake eggs in them, with a rich tomato sauce bubbling underneath. Given Old El Paso’s Mexican flavours, such an idea might put you in mind of huevos rancheros – fried eggs laid onto round corn tortillas and smothered in a fiery cooked salsa – but actually, my inspiration was shakshuka – eggs poached or baked in a spiced tomato sauce. This Middle Eastern dish is becoming really popular around the world, especially for breakfast and brunch.

I decided to use a punchy chipotle paste to add a smoky chilli heat to the tomato and red pepper sauce, my little nod to huevos rancheros.

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My Shakshuka Boats are pretty quick to make – the sauce takes no more than ten minutes, assembly of the boats is very quick and the eggs take just 5-8 minutes under a medium grill. However, if you want to make it even quicker, substitute a jar of ready made chilli con carne sauce (that you would usually add to minced beef) or spiced tomato salsa and cook for a few minutes in a pan to thicken up a little.

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Hens eggs, quails eggs

I tried this recipe with both quails eggs and hens eggs. Both worked very well so it’s completely up to how much egg to sauce you fancy! On balance, I preferred the large yolks of the hens eggs.

Shakshuka Boats | Individual Tomato & Red Pepper Baked Eggs in Tortilla Cups

Makes 12 (serve 2 to 3 per person)
Total time: 20-25 minutes

For the tomato and red pepper sauce
400 grams tinned tomatoes
100 grams roasted red peppers
Generous pinch of salt
Half teaspoon sugar
2-3 tablespoons of chipotle paste, to taste
For the shakshuka boats
12 Old El Paso’s Stand ‘N’ Stuff mini tortillas (see note)
12 small hens eggs or quail eggs (see note)
25-30 grams of Parmesan or similar hard cheese, finely grated
Optional: parsley or coriander to garnish

Note: I bought a jar of roasted red piquillo peppers for this recipe but any roasted red peppers will do.
Note: If you can’t find chipotle paste, substitute one to two teaspoons of a spice mix such as fajita seasoning, cajun spice rub or chilli con carne seasoning. Alternatively, keep it simple with some sweet smoked paprika and a little chilli powder.
Note: If you can’t find quails eggs or small hens eggs, buy medium or large hens eggs. Before adding the eggs to the boats, break each one into a small bowl and scoop out one to two tablespoons (depending on whether the egg is medium or large) of the egg white, taking care not to break the yolk. Leftover egg whites can be used to make meringues or frozen to use later.


  • If the red peppers are not already skinned, carefully peel or scrape the skin off, and then chop into small pieces.

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  • Place all the tomato and red pepper sauce ingredients into a large frying pan and cook over a medium heat, stirring regularly, until the sauce has thickened. This should take around 8-10 minutes, depending on your pan and the heat.

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  • Lower the grill tray so that it’s not right up under the elements, then preheat the grill on a low-to-medium setting.
  • Lay the twelve tortilla boats out on a baking tray. Add about one tablespoon of the sauce to each one, spreading it out across the bottom. If using quails eggs you can use a touch more.

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  • Break the eggs one at a time into a small bowl, remove excess egg white if necessary, and slip the egg gently over the tomato sauce in a tortilla boat. Repeat with all the eggs and boats.
  • Top the eggs with a sprinkle of grated Parmesan and transfer to the grill.

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Hens eggs, quails eggs, under the grill

  • Grill until the egg whites are cooked, with no translucent areas remaining. This will take 5-8 minutes depending on whether you are using quails eggs or hens eggs, the heat of your grill and the distance between the grill element and the eggs. These cooking times result in cooked whites and soft yolks. Check regularly throughout the cooking time and give a little longer if needed.

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  • Garnish with parsley or coriander leaves, if using. Serve immediately.

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Hens egg yolk, quails egg yolk

I hope you love these cute little shakshuka boats and are inspired to try your own.

Here’s a Pinterest-friendly collage to save the recipe for later.

Shakshuka Boats on Kavey Eats

My shakshuka boats are perfect for breakfast and brunch or a light lunch or dinner and a great option when you need to cook eggs for several people at once; if you’ve ever tried doing twelve fried eggs at the same time, you’ll know what I mean!

Here are some more ideas for the new Mini Stand’n’Stuffs:

Kavey Eats was commissioned by Old El Paso for the development and publication of this recipe.

Old El Paso Mini Stand ‘n’ Stuff Tortillas are available from major supermarkets (RRP £2.29).




Shaking the Shakshuka at Cafe Loren, Camden

A dish from the Middle East that’s become increasingly popular in recent years, shakshuka is perfect for breakfast, brunch, lunch or dinner – a delicious bowl of eggs braised in a spiced tomato sauce, usually served with freshly baked bread. Cafe Loren owner Lee Penn is a huge fan which is why his Camden-based restaurant specialises in this one dish. He first learned to make the dish from his grandmother, who cooked it for the family often. But he soon branched out to innovate many variations, running his own shakshuka restaurant in Israel before moving to London and launching Cafe Loren.

Just under the bridge by Camden Lock, several small tables are nestled in the space beneath one of the arches, right at the heart of Camden’s best shopping and eating. It’s a cosy little space, warm and welcoming.

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The menu is short and sweet; eight different shakshukas plus a seasonal special that changes daily and a few sharing plates that make a great shared starter or a handy lunch for one on their own. There are also a few sweet treats if you want to pop in for a quick coffee break rather than a full meal.

Not all the shakshuka options include tomato – there’s a Green Shakshuka (£8.70) featuring spinach, leeks, green peppers, avocado and basil and a White Shakshuka (£8.60) that combines onions, mushrooms, feta and cream cheese.

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We start with the Mediterranean Plate (£5.50) of challah bread, homemade hummus, cheese burakas and olives. Also on the board are sharp salty olives, some crunchy slices of cucumber and a glossy pot of tahini. The hummus is delicious, fresh and with great texture and flavour. The cheese buraka is lifted by the properly tangy mature cheese within and the challah bread is wonderfully fresh and soft.

Lee explains that he buys the bread in fresh every day from a local specialist bakery.

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Red Shakshuka (£8.50) is a classic combination of eggs poached in a tomato, onion, red pepper, girl and harissa mix. It comes with olives, tahini and a delicious plump pitta bread. I find the sauce a little light and liquidy – I prefer my shakshuka sauce to be richer and more cooked down, but the flavours are delicious and wonderful with the pitta.

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The Green Shakshuka (£8.70) is likewise quite wet, though that works well for dipping chunks of the seeded brown roll. It comes with a tangy garlic sauce and I add a tiny pot of smoked salmon on the side (80p). I love this idea of a green shakshuka and the basil flavour of the sauce is delightful.

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Drinks include the usual hot teas, coffees and Hot chocolate (£2.85) plus a selection of freshly made fruit and vegetable smoothies and a list of iced coffees for summer.

Open a year this week, Cafe Loren has already built up a loyal customer base who drop by regularly for a tasty meal at any time of the day.  Open from 8.00 am to 8.30 pm, this is a lovely addition to the food options around Camden Lock.

Kavey Eats dined as guests of Cafe Loren.



Pete’s Courgette, Blue Cheese & Cherry Tomato Quiche

PetecourgettePete came into the house one recent Monday evening with an overgrown courgette from the back garden, brandishing it in the manner of a cartoon caveman and his trusty club.

The quiche he made with half of it the next evening was so fantastic that I begged him to make it again the next night. Begged!

My cries went unheeded for three whole days! He made me wait till Friday before he gave in and made it again. And yes, it was just as delicious.


Be warned though, even though the courgette is salted and squeezed out before cooking, it still releases moisture during cooking and creates a bit of a soggy bottom. Mary Berry might not approve but it didn’t bother us a bit!


Pete’s Courgette, Blue Cheese & Cherry Tomato Quiche

1 packet (320 grams) ready rolled shortcrust pastry
500g grated courgette
100g blue cheese (we used Stilton but any good blue will be fine)
2 large eggs
200ml single cream
Handful cherry tomatoes

Note: of course you can make your own shortcrust pastry, or buy it in block format and roll it yourself. From a 320 gram packet, there will be a little leftover, which you could use to make jam tarts or individual pies.


  • Preheat the oven to 200 °C (fan).
  • Line an 9 inch (23 cm) flan dish with the pastry. The rolled sheet will be slightly too narrow so cut off one end and use to complete the circle.
  • Line with foil or parchment, fill with baking beads (or rice) and blind bake until golden; about 15-20 minutes/
  • Grate the courgette, add a teaspoon of salt, mix well and leave to drain in a sieve or muslin draining bag for about an hour.


  • Once the tart case is baked, remove from the oven and set aside to cool down.
  • When ready to assemble and bake the quiche, preheat the oven to 170 °C (fan).
  • Crumble the blue cheese across the base.


  • Squeeze as much water as you can from the grated courgette and layer over the blue cheese.


  • Beat the eggs and cream together.
  • Pour the eggs and cream gently over the courgette  and blue cheese.
  • Halve the cherry tomatoes and place onto the tart, cut face up.

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  • Bake for 30-40 minutes until the filling has firmed up and taken on a little golden brown colour.

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  • Best enjoyed hot but can also be served warm or cold.

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For more courgette recipes on Kavey Eats see:

For courgette inspiration from others, see my suggestions at the bottom of this post.

Courgette, Goat’s Cheese & Mint Frittata

As a late comer to making frittata my enthusiasm for this simple dish is as yet unabated. Its versatility is particularly welcome in this hot and muggy weather – it can serve as breakfast, lunch, dinner or an anytime-snack and is just as good hot or cold. And of course, the variations are endless, making it easy to use different seasonal combinations throughout the year.

Facing the annual courgette glut (a bounty I wholeheartedly welcome), a frittata leapt immediately to mind when thinking of how best to enjoy our harvest.

I love the combination of courgette and mint, and knew a tangy creamy goat’s cheese would balance the sweetness of courgette.


Courgette, Goat’s Cheese & Mint Frittata

Serves 4-6

2 tablespoons vegetable oil, for cooking
500 grams courgette, washed and diced into approximately 1 cm cubes
Salt and pepper
Handful mint leaves, washed and finely chopped
6 large eggs, beaten and seasoned with salt and pepper
150 grams of soft goat’s cheese, chopped into small pieces


  • Heat the vegetable oil in large frying pan or sauté pan that is suitable for use on stovetop and under the grill.
  • Add courgettes, seasoning with a generous sprinkle of salt and pepper and the mint leaves.
  • Cook for several minutes until the courgette is cooked all the way through.
  • Switch on your grill to preheat, on a high setting.
  • Pour the beaten egg into the pan and about a third of the goat’s cheese, mix gently and allow to cook for a couple of minutes.
  • Use a spatula to pull the egg in a little from the edges of the pan and cook for another couple of minutes.
  • To check whether the base has set, shake the pan to check whether the frittata is starting to come loose; if it hasn’t, give it another minute or two on the hob.
  • Spread the remaining goat’s cheese across the top of the egg and courgette mix.
  • Transfer the pan to the grill and cook for a few minutes, until the egg has set and the goat’s cheese has taken on some colour.
  • Remove from the grill and give the pan another shake. The frittata should now be loose on the bottom of the pan; if it’s not quite loose, use a spatula to help free it.
  • Place a large plate over the pan and flip to turn the frittata out. I like the goat’s cheese to show on top, so use a second plate to turn it the right way up again.
  • The frittata can be enjoyed piping hot, warm or cold from the fridge. Slice into wedges to serve.

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Here are more great frittata ideas:

What are your favourite ingredients to add into a frittata?

Recipe Video | Chorizo, Spinach, Onion & Potato Frittata

An affordable recipe perfect for alfresco dining, making use of British ingredients.

That’s what I was asked to create when invited me to film another recipe video with them. (For my first, I shared the recipe for my mum’s tandoori roast lamb, an alternative suggestion for Christmas dinner.)


This time, I made a frittata, opting for a combination of chorizo, spinach, onion & potato.

I’m calling this a frittata but it’s probably more accurate to say it’s a combination of an Italian frittata and tortilla Espanola. From the Spanish tortilla I’ve taken the combination of eggs, potatoes and onions and from the Italian frittata, the addition of meats, cheeses and vegetables.

The dish is very versatile – it can be served hot, warm or cold, works for brunch, lunch or dinner, stores well in the fridge and is easy to transport. That makes it perfect for picnics or alfresco dining in the back garden.

It’s wonderfully easy to adapt this recipe by switching out the chorizo and spinach. In place of chorizo, try cubed pancetta or bacon, or for a vegetarian option, goat’s cheese is fabulous stirred in or scattered over the top just before grilling. Instead of spinach, use peas (I use frozen petit pois) or long stem broccoli, parboiled ahead of being added to the pan.

You might also take inspiration from kookoo, a Persian version in which eggs are loaded with lots and lots of chopped mixed fresh green herbs. Mint, basil, dill, parsley – all would work well here.

Chorizo, Spinach, Onion & Potato Frittata Recipe

Serves 4 as a main or 6-8 as part of a wider selection

3-4 tablespoons vegetable oil
100 grams British cooking chorizo, diced (0.5 cm)
400 grams white onions, thinly sliced
350 grams large floury potatoes, peeled and diced (1 cm)
100 grams baby spinach leaves, washed
6 large free range eggs, beaten, with salt and pepper


  • Add 3 tablespoons of oil to the pan.
  • Cook the diced chorizo in the oil for 4-5 minutes over a medium heat.


  • Remove the chorizo with a slatted spoon, leaving the coloured oil in the pan.
  • Add the sliced onions, stir to coat in the oil and spread evenly across the pan. Cover and cook on a medium heat for 15 minutes, stirring occasionally.


  • Add the diced potato, stir to mix into the onions and oil. Cover and cook on a medium heat for 15 minutes, stirring occasionally. If the pan looks dry at any point, add a few teaspoons of water. The potatoes should be cooked through.


  • Uncover the pan and turn up the heat a little. Fry for a couple of minutes, to give the potatoes a touch of colour.


  • Add the spinach leaves and stir until wilted – this doesn’t take long.
  • Make sure the ingredients are evenly distributed, drizzle a another teaspoon or two of oil around the outside edges of the pan and then pour in the eggs.


  • Preheat the grill on a medium setting.
  • Cook the frittata for about 5 minutes, drawing the edges in a little until the base sets.
  • To check whether it’s set, use a spatula to lift up the edges and shake the pan to check whether the frittata will come loose.
  • Transfer the pan to the grill and cook for 2-3 minutes, to cook and colour the top of the frittata.
  • Place a large plate over the pan and turn over plate and pan together, to remove the frittata from the pan.
  • Use a second plate to turn the frittata right side up, if you prefer.
  • Serve in slices, hot, warm or cold.

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Thanks to for inviting me to create this recipe video, and Tall Order Films for doing such a great job of filming and editing. Kavey Eats received a fee for creating this content.

Pancakes Cheese, Ham & Chilli Jam, Madame!

Every time we make pancakes I say the same thing: we don’t make pancakes enough! They are simple and quick to make and so versatile when it comes to fillings or toppings. On those rare occasions we actually get crêpeing, I tend to veer towards the sweet side more often than not. This time it was the turn of savoury.

Cheese and ham are a classic pairing and a favourite in our house. We often add a smear of sweet hot chilli jam when making cheese and ham on toast, so I was confident the same combination would work in a pancake. For the Madame version, we simply added an egg! (I’ve provided recipes for both versions, below).

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To make the pancakes, you can use your standard crêpe recipe – we’re looking for thin French-style pancakes here, not the thick and fluffy kind. I tend to refer to Delia for this. Alternatively, use the Asda Mix-o-meter which helpfully scales the batter recipe up or down for you depending on how many pancakes you want to make.

I’d suggest making all the pancakes first, so you can find your rhythm and get your cooking time and flipping technique down pat.


Recipe: Pancakes Cheese, Ham & Chilli Jam

Ingredients (per pancake)
1 crêpe
1 slice good quality ham
1-2 teaspoons chilli jam
Approximately 2 tablespoons grated cheddar cheese

Note: I recommend two pancakes per person.



  • Spread the chilli jam onto one side of the ham.


  • Place the crêpe into a flat-bottomed frying pan on low to medium heat. Put the ham on top – chilli jam side up – and sprinkle the cheese over it.
  • Fold the pancake in half and cook on one side for a minute or two before turning over to heat the other side. This shouldn’t need long as you’re just heating through and melting the cheese.
  • Serve hot.



Recipe: Pancakes Cheese, Ham & Chilli Jam, Madame!

Ingredients (per pancake)
1 crêpe
1 slice good quality ham
1-2 teaspoons chilli jam
Approximately 2 tablespoons grated cheddar cheese
1 egg

Note: I recommend two pancakes per person.


  • Turn your grill on to medium-high heat.
  • Spread the chilli jam onto one side of the ham.

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  • Place the crêpe into an oven-proof pan. Put the ham on top – chilli jam side up – and sprinkle the cheese over it.

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  • Carefully break the egg into the centre of the pancake and fold the sides in to form a square. The egg yolk should be uncovered, in the centre (nudge with your finger if necessary).
  • Place the pan under the grill for a few minutes until the egg white is cooked.
  • Serve hot.



This is a paid post for ASDA. Kavey Eats has been paid for developing and sharing this recipe.

What’s This Sous Vide Cooking All About?

Although it’s been around for many years, the technique of cooking food sous vide (under vacuum) in a carefully temperature-controlled water bath has mainly been the preserve of chefs. Professionals have long appreciated the accuracy, consistency and sheer ease of a method that allows them to do the prep and (most of) the cooking of many dishes in advance. For example, they can portion, pack and cook steaks ahead of service, leave them in the water until needed, then quickly finish in a very hot pan to create an appealing brown crust, confident that the interiors will be cooked exactly as expected.

More recently, as the line between professional and domestic kitchens blurs, home cooks are investigating sous vide too.

The History of Sous Vide Cooking

Food historians attribute the idea of cooking under vacuum to Sir Benjamin Thompson, an 18th and 19th century physicist and inventor. Although he invented many items including a double boiler, an insulated drip coffee percolator and a new design of fireplace, he never actually created a sous vide machine, but he did document the idea of cooking under vacuum back in 1799, albeit using air as the heat transfer medium rather than water.

In a related development, the French navy prompted Parisian confectioner and chef Nicolas Appert to develop an industrially viable canning process in response to their competition, launched in 1795, seeking new methods of preserving food. Appert observed that food cooked inside a jar did not spoil unless the seal leaked. Boiling the jars in water killed harmful bacteria and yeasts; it also created a vacuum seal that kept jars airtight and stopped recontamination. After almost 15 years of work, the process he submitted won him a substantial 12,000 francs prize. Later, the method was applied to food sealed in tin cans, hence the process became known as canning.

Modern sous vide has been around since the 1960s, when French and American engineers mastered the process of making food-grade plastic films and pouches. Ingredients could be vacuum-sealed at sufficiently high pressures to compact textures and concentrate flavours. Sealing into such plastic is sometimes referred to as cryovacking after American company Cryovac Inc.

French chef Georges Pralus made the leap to using a sous vide water bath as a cooking technique when he was asked in 1974 by 3-Michelin-starred chef Pierre Troisgros to help find a way of cooking foie gras without losing so much of its weight during cooking. The foie gras, vacuum-sealed in food-grade plastic and cooked at a consistently applied specific temperature, not only loss far less fat during cooking, but had a more even texture too. The technique spread quickly and is now a common tool of many professional chefs.

Since then, there has been much more research and documentation of the effects of different cooking temperatures and times on different foods, with particular attention to food safety and food preservation. A pioneer in the food science of sous vide cooking is Bruno Goussault who presented a study on this very topic back in 1974. He and Pralus both went on to provide professional training in the technique for top chefs from around the world.

How Does it Work and What’s the Point?

Detractors often dismiss sous vide as nothing more than boil-in-the-bag in an attempt to associate it with those dreadful ready-made dinners of decades ago. Of course, there’s more to it than that: for sous vide cooking, raw food is vacuum-sealed in the bag – the removal of air allows heat to be transferred by the water outside the bag directly to the food inside, far more efficiently than when air gets in the way. The cooking temperature is far lower than boiling; accuracy of temperature is critical. Boil-in-the-bag food has already been cooked and pasteurised (at high heat) so the consumer is simply reheating by immersing in boiling water. Sous vide cooking involves cooking in a bag, in water, but it’s definitely not boil-in-the-bag!

When cooking food in a conventional oven (or in a pan on the stove top) the usual method is to set the temperature to high (we typically bake things at about 180 C) and leave the food in the oven (or on the stove) until it reaches the required internal temperature to transform from raw to cooked. The internal temperature the food needs to reach is far less than 180 C so the risk is that leaving the food cooking too long results in a continual rise in temperature, to the extent that the food becomes dried out or burnt. Of course, it’s also possible to underestimate the time needed, and remove a large item such as a roasting joint too soon, when it’s still raw at its centre. Temperature probes can help with this, but the cook still needs to ensure that the food is taken out at just the right time. Experience makes that less hit and miss, as does a temperature probe, but it’s still not an exact science given the different size and shape and moisture content of ingredients.

When cooking sous vide, the temperature of the water bath is set according to the internal temperature required to transform the food from raw to cooked. Of course, it’s still possible to remove the food too quickly, before the heat has transferred to the centre of the food. But the converse is not a problem – leaving the food in the water bath for longer doesn’t cause it to overcook, as it cannot become any hotter than the temperature of the water itself. This can benefit the home cook as much as the professional, as it allows the cooked food to be left in the water bath until such time as other elements of the dish are ready, or diners are ready to eat.

The accuracy of temperature achievable in a water bath means that meat can be cooked at precisely the right temperature to allow tough collagen to break down into soft gelatin, whilst avoiding the higher heats that denature protein and can make it tough. Choosing the right temperature allows the cook to target their preferred finish, whether that’s rare, medium rare, medium… Additionally, all the moisture is retained in the meat as it can neither evaporate nor drain away during cooking. When cooking fish such as salmon in a frying pan, it can be hard to apply heat evenly enough that the outer edges do not dry out before the centre is done, especially as this is a fish that is so good when it’s a touch under- rather than over-cooked. Using lower temperatures makes it easy to cook salmon evenly all the way through, and also avoid the unpleasant streaks of dried white albumen that are excreted when cooking fish at higher temperatures. There is less advantage over traditional methods when cooking vegetables, however adherents appreciate the intensity of flavours that cooking sous vide achieves.

Lastly, vacuum sealing the food means it can be stored (sealed and refrigerated) for longer after cooking, protected against oxidisation.

Limitations & Food Safety

The advantage of cooking, say, a steak or joint of meat in a hot oven or pan is that the exterior develops a caramelised brown crust, as the sugars and amino acids react to high heat – the Maillard reaction, as it’s known. And we love it – a beautifully seared chop with a tender, pink interior is surely the epitome of meat cooking!

Sous vide cannot achieve this, because the entire piece of meat, from exterior through to the centre, is heated only to the temperature needed to take it to medium rare, for example. So, a sous vide steak really needs to be finished briefly in a very hot pan, to sear the exterior and give us the crusted appearance, texture and taste we yearn for.

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That’s not an issue with all ingredients – salmon fillets are beautiful served straight out of the sous vide, evenly cooked all the way through. And foie gras, the ingredient that inspired the development of the modern technique, needs only to chill in the fridge before it’s sliced, plated and served.

Another issue to keep in mind is that of food safety, particularly for those with compromised immunity. The bacteria that is commonly found in food can be categorised into three groups – pathogens (which are harmful to us), spoilage (which, as the name implies spoil the taste and texture of food but are not, on their own, harmful to us) and friendly (which confer health benefits). Pathogens such as Clostridium botulinum (which produces the deadly toxin that causes botulism), Clostridium perfringens (one of the most common causes of food poisoning), Salmonella and Listeria monocytogenes are all capable of growing in a vacuum. They can be eradicated by the application of minimum temperatures for sustained periods. Of course, for some ingredients, the temperature required to achieve a desirable texture in the food is not high enough to destroy any pathogens. In this case, it’s crucial to consider the source and quality of the raw ingredients and to observe strict hygiene practices. If storing food after sous vide cooking, it’s also advisable to reduce the temperature quickly, by immersing the sealed pouch into an iced water bath. Read more from sous vide expert Douglas Baldwin, here.

Sous Vide in a Domestic Setting

There are a number of brands that sell sous vide equipment to commercial kitchens. These are generally too expensive, and potentially too bulky, to be of interest to, or in the financial reach of, home cooks. Many have resorted to jury-rigging contraptions using digital thermometers and rice or slow cookers. Some even manage with the tap, a kettle and an insulated cool box! And a few have even attempted sous vide cooking on the stove top, necessitating constant addition of hot or cold water and minor adjustments of the heat level, to maintain the required temperature.

But for home cooks with a serious interest in the technique, and the budget to afford it, appliances aimed at the domestic market are now available.

One such brand is SousVide Supreme, founded by Doctors Michael and Mary Dan Eades. They were motivated to investigate the technique after enjoying a particularly excellent pork chop served by a Las Vegas hotel’s room service team, during a visit to attend a medical conference. The nutritionist couple promote a high-protein, low-carbohydrate diet and also have a background in the restaurant trade, so when they realised there was a gap in the domestic market, they resolved to jump in and launched their domestic sous vide products in 2009.

Their range includes two vacuum sealer machines, two (different sizes of) sous vide water ovens and accessories including plastic pouches and cookery books.


The SousVide Supreme Water Oven is currently available on Amazon for £354, the Vacuum Sealer is currently £99. Alternatively, a Promo Pack of water oven, vacuum sealer, basic sous vide cookery book and 50 vacuum pouches is currently £450.

Our SousVide Supreme equipment arrived shortly before Christmas and we’ve had it out a few times already since then. Thus far, Pete and I have made a foie gras terrine (our first project, in deference to the role of Georges Pralus) and we’ve cooked steak (plain) and chicken (with flavourings). We’ve been very pleased with how all three came out and we found the vacuum sealer and water oven very straightforward to use. I’ll be sharing some recipes and feedback with you going forward.

Do take note that the oven is large, and needs some strength to lift when full of water.


Kavey Eats received a SousVide Supreme Promo Pack in exchange for sharing four posts about SousVide Supreme and my experiences with the equipment. This is the first such post with more to follow in coming months. As usual, I will be 100% honest about my opinions, whether good or bad.

Quick Brunch: Bacon Baked Eggs

Like many of you, I pick up ideas from other blogs, TV and Pinterest all the time. It’s wonderful to have so many sources of inspiration!

The idea of forming bacon into little cups in which to bake eggs is one I’ve encountered so often I can no longer recall where I saw it first but it’s a very simple thing to do and a way to present the same old ingredients a little differently.


Bacon Baked Eggs

1 slice of back bacon or 1.5 slices streaky bacon per egg
Salt and pepper

  • Arrange your bacon slices into a muffin tray to make cups, pushing firmly where the pieces overlap, to make a better seal. Using back bacon, we found it easiest to cut each slice into two pieces first, and use the large end at the bottom of the compartment.


  • Crack an egg into each compartment and season with salt and freshly ground black pepper.

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  • Bake in a preheated (180 C, fan) oven until the egg whites have set, approximately 10-15 minutes.


  • The bacon baked eggs should pop out of the tin easily, as the bacon fat will have naturally greased the compartments as they cooked.


  • Serve hot, with fresh bread and perhaps some silky home-made Hollandaise.

Next time, I may add some baby spinach leaves under the eggs, or grate some aged Comte over the top before baking.

Pea, New Potato & Goat’s Cheese Frittata + Cookbook Competition (Closed)

I remember very clearly when the all new Sainsbury’s magazine was launched back in May 1993. Back then, supermarket magazines were pretty wretched; thin and cheaply produced with a dearth of compelling content.

The Sainsbury’s magazine pumped oxygen into a stagnant pond and I loved it from the get go! Delia Smith and husband Michael Wynn-Jones were at its helm and commissioned great content, assembling a team of talented food writers, cooks and chefs. Some were at the start of their careers and others already well established; together they produced a rich collection of material for every single issue. And for just £1 it was excellent value, even in those days!

One of the strengths of the magazine was the reliability of the recipes featured. They were always properly tested and clearly written so those of us who made them did so with confidence.

Fast forward 20 years and while the quality of the field has definitely improved (and dropped again, as in the case of Waitrose Food Illustrated when it changed to Waitrose Kitchen), Sainsbury’s magazine is still going strong.

To mark its 20th anniversary, Sainsbury’s has produced a celebratory cookbook featuring over 100 recipes chosen from an extensive archive.

Unlike some glossier and trendier recipe books I’ve flicked through lately, what I love about this collection is how many of them I want to make (and feel confident that I can make).


The good news is that I have one copy of the book to give away to a lucky reader.

But first, let me share the first recipe we made from the book, Brian Glover’s pea, new potato and feta frittata.


Frittata is such a versatile dish – it can be enjoyed both hot and cold, it’s ideal for lunch or dinner, for picnics or packed lunch boxes and it’s very simple to make.

We took Brian’s suggestion to substitute the feta for goat’s cheese, as we much prefer it.



Pea, New Potato & Goat’s Cheese Frittata

Serves 4

2-3 tablespoons olive oil
1 large onion, thinly sliced
500 grams new potatoes, peeled and sliced
1 teaspoon fresh thyme chopped or 0.5 teaspoon dried
200 grams frozen peas*
a good knob of butter
6 large eggs, beaten
100 grams goat’s cheese (or feta), crumbled
optional: a handful of peashoots

*The original recipe specifies podded peas, but we bought fresh pods and discovered enormous, tough-skinned, tasteless peas within so we substituted with sweet little frozen peas instead. We weighed them frozen, then left them in a bowl of tepid water for a few minutes before draining and using. The recipe calls for boiling the podded fresh peas for 4 minutes before adding to the frittata pan.

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  • Heat 2 tablespoons of the oil in a 23-25 cm non-stick frying pan over a medium heat. Add the onion and 2-3 pinches of salt, and stir. Cover, turn down the heat and sweat the onions for 15 minutes, stirring occasionally.


  • Add the potatoes and thyme to the pan and cook, still covered, for 10-12 minutes until the potatoes are just tender, adding the extra oil if they are drying out.


  • Uncover the pan and turn up the heat until the potatoes start to colour.


  • Add the butter and, when melted, add the peas, Season the eggs and pour into the pan, stirring in the cheese and pea shoots. Preheat the grill.


  • Cook the frittata over a medium heat, drawing in the edge with a spatula until the base sets. After 4-5 minutes, when the underside has browned, put the pan under the grill for 2-3 minutes to just set the top.


  • Place a large plate over the pan and turn over plate and pan together, to remove the frittata from the pan.


We really enjoyed the frittata, both hot out of the pan for dinner and cold for lunch the next day.

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Sainsbury’s have offered a copy of their 20th anniversary Sainsbury’s Magazine Cookbook to one of my readers. The prize includes free delivery within the UK.


You can enter the competition in 3 ways:

Entry 1 – Blog Comment
Leave a comment below, telling me about one of your family’s favourite recipes.

Entry 2 – Facebook
Like the Kavey Eats Facebook page and leave a (separate) comment on this blog post with your Facebook user name.

Entry 3 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win the 20th anniversary @sainsburysPR Magazine Cookbook from Kavey Eats! #KaveyEatsSainsburysCookbook
(Please do not add my twitter handle into the tweet; I track entries using the competition hashtag. And you don’t need to leave a blog comment about your tweet either, thanks!)


  • The deadline for entries is midnight GMT Friday 6th September 2013.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winner will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a copy of the 20th Anniversary Sainsbury’s Magazine Cookbook, with free delivery within the UK.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by Sainsbury’s Supermarkets Ltd.
  • One blog entry per person only. One Twitter entry per person only. One Facebook entry per person only. You do not have to enter all three ways for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey at the time of notification. For Facebook entries, winners must Like the Kavey Eats Facebook page at time of notification.
  • Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Facebook. If no response is received within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.


Kavey Eats was sent a review copy of the Sainsbury’s Magazine Cookbook.

This competition is closed. The randomly selected winner was Tracy Nixon.

Owara Tamaten at Takayama Rinseido

One of the highlights of our visit to Takayama was our stroll through the Miyagawa Morning Market, along the East bank of the Miyagawa River. Stalls and shops sell fresh produce from local farms, traditional pickles, a wide range of other specialist ingredients, sweets, drinks and much more.

Alerted by the small crowd, we stopped to see what was on offer at a small shop manned by a smiling elderly couple.

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Inside, the gentleman prepared the food; outside the lady took orders and payments.

A sign above the shop window read:

“Owara Tamaten: I pass when it beats an egg white and enter and cut the honey which came to the boil of sugar and agar to a pip after cooling it and soak it in the liquid which added sweet sake to and egg yolk, and it is the Japanese sweet that it is unusual which baked 6.”

Aided by the lady’s further prompt of “marshmallow”, we placed our order to give it try.




A few moments later, a hot cube of honey-sweet marshmallow was carefully handed across.

Wow! So fresh and light, it melted away in the mouth in moments!


Some research helps makes more sense of how these delicacies are made: Egg whites are beaten with sugar and agar to create floaty light uncooked marshmallow. Once set and cut into cubes, these are dipped into a glaze of beaten eggs, sake, mirin and honey before being fried to a pale golden brown.


Rinseido has two locations in Takayama, one on the Miyagawa River road, between between Kaji-bashi and Yayoi-bashi (bridges), and another at Shimoichinomachi 88-1.

With thanks to Akiko Tanabe at Ryokan Tanabe, Takayama for her kind help with address details.