There is nothing that glamorous about eggs, right?
When I arrived in Antigua, the first thing that struck me was the poor quality of the food – many supermarkets don’t give any indication of providence on the meat, fruit or vegetables. If you don’t have your wits about you when you do your groceries you will most likely buy products that have passed their use-by dates (especially dairy products and fruit juices) and dry goods infested with an array of unwanted inhabitants. Don’t get me started on the ingredients contained in the packaged food either. Add the GMO ingredients and the hazardous chemicals (toothpaste that has a poison warning on it! I mean, seriously?) and you don’t get one happy customer here.
Ok, so I’m fussy.
And I read A LOT.
I’m interested in food and I like to take care of my kids health too.
My little girl likes to have eggs for breakfast. Come to think of it, so do I! One of my friends here, with a similar interest in food, said that she felt like she was poisoning her children when they ate the eggs – mostly from an unknown source. Yeuk.
So I can tell you that the discovery of local free-range eggs from hens not treated with hormones or antibiotics and produced by people WHO CARE right here in Antigua made me want to whoop with joy.
I wouldn’t say I am a connoisseur of eggs, however, but these eggs are damn fine. I eat them and share them with my children without a shred of guilt.
These eggs are from Hall Valley Farm near Jolly Harbour. And I am REALLY EXCITED to share a little series of posts in collaboration with the farmers Adrian Hall and his wife Vicky together with chef Cory Ritchie (aka my husband). We have some top notch recipes to share for delectable egg and chicken dishes – using only the very best produce you can find, in our case from Hall Valley Farm.
Today Cory chose to make ‘Turkish Eggs’. Turkey is a country close to our hearts, we spent a lot of time there and the food, culture and people forged memories never to be forgotten. Breakfast in particular was always a feast often prepared with eggs, olives, tomatoes, feta cheese, cucumber, yoghurt and honey. However, today’s recipe would be something for a Sunday morning treat!
This recipe is based on Silvena Rowe’s “Poached eggs with a Yoghurt and Paprika Dressing” from one of my favourite cookbooks ‘Purple Citrus and Sweet Perfume’.
2 tbsp. vinegar
3 mint sprigs, finely chopped
1 garlic clove crushed
4 tsp paprika
First prepare the yoghurt by stirring the garlic into the yoghurt and put aside.
Now prepare the paprika sauce by heating the butter until it is sizzling and adding the paprika. Warm for 30 seconds to sauté the paprika and set aside briefly.
Half fill a skillet with salted water and add the vinegar. Keep the water simmering but not boiling and break in the eggs to poach them for 3 – 4 minutes to keep the yolks runny.
Remove the eggs to your serving platter. Pour over the garlic yoghurt and the paprika butter. Scatter with chopped mint and serve.
Photography, food styling and production by Cory and Jennifer Ritchie
Eggs from Hall Valley Farm near Jolly Harbour in Antigua.
This is not a sponsored post. It is because we love to support people LOCALLY producing great quality food to nourish our family right here in Antigua!
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