ANN/THE STAR – Sahur or the pre-dawn meal is the most crucial meal to start of fasting in the month of Ramadhan. However, it can also be the most challenging to assemble, particularly when time is scarce.
I’d like to introduce you to a wonderfully straightforward recipe. All you’ll need is an air fryer, though an oven works just as well for those without the latest kitchen gadgetry.
I know there are various versions of this recipe. Some use a lot more ingredients than others, or go heavier on protein such as including minced meat, and include chopped vegetables, cheese and cream, and other fancy trimmings. But I find this simple baked egg version quite enjoyable; anyone can do this without having to be an expert in the kitchen and it’s easily done in a short time.
The result is a colourful plate that’s not only super easy to prepare, but also nutritious, delicious and even gluten-free, if you have such concerns.
CAPSICUM BAKED EGG
INGREDIENTS
– Two capsicum
– Four eggs
– Salt and pepper
Method
Cut 2cm off the top of the capsicum, and remove the core and seeds. Crack two eggs into each capsicum.
Place the two capsicum into the air fryer, including the top part, and cook at 180 degrees Celsius for 12 to 15 minutes, depending on the doneness of the egg.
If you prefer your egg well-cooked, then it’s recommended that you leave it in for longer.
Alternatively, you can bake this in a pre-heated oven for the same length of time and temperature. Lightly season with salt and pepper, or a dash of soy sauce if you prefer more umami. Serve with the top back on the capsicum to complete the ensemble. – Teoh Kar Yeong
