Wednesday, 22 January 2014

Meat and Egg Cake

Yesterday I walked home with some baguette and realised what a mistake it was the moment I walked in with it. "What are you making...whatever it is, it should be ready in an hour, I am hungry" my brother shot at me, in the most nonchalant manner possible. I told him I wasn't making anything and it was for breakfast the next day. And then all hell broke loose. He insisted I make him something or he will change the wifi password. Now that's a threat you can't help but take seriously. I told him some cheesy garlic baguette perhaps but he said he meant something elaborate to go with the baguette. 'Don't tamper with the baguette he said. TAMPER? ME? This is a boy, by the way, who doesn't even know how to boil water.
Anyway at this point my mother walks in and says she was hoping I would cook dinner cause our cook had a wedding to attend. GREAT. 
Now there was some minced chicken in the fridge, a red bell pepper, loads of eggs too and yes a brand new block of cheddar cheese I had brought home on Sunday. I wanted to use them all and so I decided to whip up a cake, only of a different kind. An egg and meat cake. Well it's a quiche basically, only without a crust. A filling dinner and very tasty.

For the chicken:

Minced chicken - 500g
Finely chopped onions - 3/4 cup
Finely chopped garlic - 1 tbsp
Finely chopped ginger - 1 tbsp
Red Bell pepper (diced small) - 1 medium
Tomatoes (diced) - 2 medium
Salt and pepper - To taste
Butter - 30g

For the egg mixture:

Eggs - 5
Fresh cream - 100ml
Salt and pepper - To taste
Butter - 5g (melted)
Dried Oregano - 1 tbsp

Cheddar cheese flakes  


Making the chicken :
In a pan heat the butter. Add the chopped onions till its turns translucent.
Now toss the in the garlic and ginger and stir for a minute. Add the bellpeppers and stir for some more time. Sprinkle some salt at this point, this'll make the bellpeppers soften faster.
Add tomatoes, stir for a minute and add the minced chicken. Season well and fry the meat on high heat untill the juiced have dried and the chicekn cooked. Remove from heat and keep.

For the eggs:
Beat the eggs in a bowl and lightly whisk in the fresh cream and melted butter. Add oregano, salt and pepper. 

Putting it together: 

Preheat oven at 180 degree centigrade. 
Pour the chicken into a baking dish to make an even layer. Now pour the egg mixture on top.Finally top it with the cheddar flakes. 
Bake it in the oven at 180 for 30-35 minutes. Or until eggs are firm to ur liking. Serve piping hot with bread or have it on its own. Quite nice on a cold evening.  


  1. Simple yet awesome dish, will tryout soon.

    1. Thanks Sanoli di....let me know how it turns out!!