Scotch Eggs with Spices
4 servings
25 minutes
Scotch eggs with spices are a traditional Scottish dish that combines rich spicy aromas with the tenderness of boiled eggs. The origins of this recipe trace back to the deep history of British cuisine, where meat dishes were particularly popular. In this version, eastern spices – coriander, cumin, cinnamon, and fresh mint – are added to the classic recipe, giving the dish a piquant and fresh flavor. The egg wrapped in aromatic beef mince is first fried until golden brown and then simmered in a thick tomato sauce enriched with turmeric and spices. The taste of the dish is multifaceted: from the light sweetness of cinnamon to the brightness of spices. It pairs perfectly with rice or fresh bread, and its juiciness and depth of flavor make it a worthy centerpiece for any table.
1
Mix ground beef with cumin, coriander, cinnamon, salt, and pepper. Add finely chopped fresh mint and yogurt.
- Ground beef: 700 g
- Ground cumin: 5 g
- Ground coriander: 5 g
- Ground cinnamon: 5 g
- Salt: to taste
- Ground black pepper: to taste
- Fresh mint: 15 g
- Yogurt: 15 ml
2
Divide the minced meat into 4 portions. Wrap 1 hard-boiled egg in each piece of minced meat. Seal tightly.
- Chicken egg: 4 pieces
3
Carefully fry until golden brown. Transfer to a tomato sauce made from canned tomatoes with a pinch of turmeric, coriander, salt, and pepper.
- Turmeric: pinch
- Canned tomatoes: 410 g
- Ground coriander: 5 g
- Salt: to taste
- Ground black pepper: to taste
4
Cook for 30 minutes, then cut each patty in half and serve drizzled with sauce.
- Spices: to taste