A Journey Through the Flavours of Chili Eggs with Halloumi and Herb Oil
Chilli eggs with halloumi and herb oil is a vibrant and flavour-packed dish that draws on a combination of cultural influences and fresh ingredients. This dish, known for its savoury and mildly spicy kick, combines Mediterranean and Middle Eastern elements, showcasing how food traditions blend and evolve. From the spicy notes of chilli to the salty richness of halloumi and the aromatic touch of herb oil, each component brings a unique history and cultural context to the plate. Let’s explore the ingredients and influences that make this dish so captivating.
The Historical Significance of Eggs in Culinary Traditions
Eggs are a timeless ingredient, found in kitchens across the globe. Their versatility has made them a cornerstone in countless dishes, from simple breakfasts to sophisticated desserts. The use of eggs dates back thousands of years, with evidence suggesting they were a part of the human diet as far back as 6,000 years ago. In many cultures, eggs symbolise life, renewal, and fertility, leading to their prominent role in celebratory dishes and meals shared with family.
The Role of Chili in World Cuisine
Chillies are central to this dish’s flavour profile, lending a warm, spicy kick that balances the saltiness of the halloumi and the freshness of the herb oil. Chilli peppers, like many beloved ingredients, have a fascinating history. They quickly became a staple in various global cuisines, particularly in regions like Asia, Africa, and the Middle East, where the climate and palate welcomed spicy foods.
The balance of heat and other flavours is crucial, allowing the dish to be spicy but still complex.
The Impact of Herb Oil in Mediterranean and Middle Eastern Cuisine
Herb oil takes this tradition a step further by infusing oil with the flavours of fresh herbs. The process of creating herb oil preserves the herbs’ vibrant flavours, making it an excellent finishing touch for a wide range of dishes. Drizzling herb oil over chili eggs adds a burst of freshness that contrasts beautifully with the richness of the eggs and the saltiness of the halloumi. It’s a simple yet effective way to elevate the dish.
The Evolution of Brunch Culture
Chili eggs with halloumi and herb oil fits perfectly into the growing trend of brunch culture. Brunch, a meal that combines elements of breakfast and lunch, became a popular concept in England in the late 19th century. It was initially seen as a leisurely, post-church meal, offering a variety of foods that ranged from savoury to sweet. Over time, brunch spread across the globe, evolving to incorporate local ingredients and culinary influences.
In Australia, brunch has become more than just a meal—it’s a social ritual. Australian brunch culture is known for its creativity and focus on fresh, quality ingredients. Dishes like avocado toast, shakshuka, and chilli eggs have become staples in Australian cafés, reflecting the country’s multicultural food scene. The inclusion of halloumi and herb oil in chilli eggs is a nod to this culinary creativity, blending familiar ingredients in new and exciting ways.
Health Benefits of the Dish’s Ingredients
Not only is chili eggs with halloumi and herb oil a delicious and satisfying dish, but it also features several nutritious ingredients. Eggs are an excellent source of protein, vitamins, and healthy fats. They contain essential nutrients like choline, which is important for brain health, and selenium, an antioxidant that supports the immune system.
Halloumi, while higher in sodium than some cheeses, provides calcium and protein. It’s also a great source of B vitamins, which are important for energy metabolism. The use of fresh herbs in herb oil brings a range of vitamins and minerals to the table, such as vitamin C, vitamin K, and antioxidants. These compounds are known for their anti-inflammatory properties, contributing to overall well-being. Meanwhile, chilli peppers are rich in capsaicin, a compound that may boost metabolism and promote heart health.
Chili Eggs with Halloumi and Herb Oil
Chili eggs with halloumi and herb oil is a vibrant and flavour-packed dish that draws on a combination of cultural influences and fresh ingredients.
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Ingredients
- Ingredients eggs:
2 2 eggs
2 pieces 2 toast
2 slices 2 halloumi
- Ingredients Chilli Oil:
1 1 -2 shallots, sliced finely
1 tablespoon 1 Korean chili flakes
2 tablespoons 2 Szechuan peppercorns
3 cups 3 neutral oil
1 tablespoon 1 fresh ginger, finely diced
3 3 garlic cloves, peeled and crushed
1.5 tablespoon 1.5 toasted sesame seeds
3 3 drops sesame oil
1 tablespoon 1 gluten-free light soy sauce
2 2 bay leaves
2 2 star anise
1 1 stick cinnamon
2 2 cardamom pods, seeds only
- Ingredients Herb Oil:
1 1/2 cups 1 1/2 fresh parsley, with most of the thicker stalks removed
1/2 cup 1/2 fresh dill, also with thicker stalks removed
1/2 cup 1/2 oil, using whichever oil you prefer
Sea salt for seasoning
Directions
- Method Herb Oil:
- Place your herbs in a blender with the oil and a pinch of sea salt, and blitz until smooth.
- After about a minute, stop the blender, scrape down the sides, and blitz again to ensure a dark green puree.
- Prepare a small bowl with a sieve lined with a thin cloth, like cheesecloth.
- Pour the herb puree into the sieve and place it in the fridge overnight to allow the oil to drip through.
- The next day, transfer your herb oil to a small squeezy bottle and enjoy. Use it to enhance your favourite dishes.
- Method Chilli Oil:
- Pour your three cups of oil into a large saucepan. Add the cinnamon stick, cardamom seeds, cloves, bay leaves, crushed garlic, ginger, and star anise, then slowly bring the oil up to heat. Keep the temperature low, aiming for around 120°C. Add the shallots as well, allowing the flavours to infuse gently without burning the garlic, which could turn bitter.
- Next, prepare a heat-safe bowl for the hot oil. Place the Korean chili flakes, toasted sesame seeds, Szechuan peppercorns, and all remaining ingredients in the bowl. Once the garlic is a nice brown and the shallots are cooked, remove the saucepan from the heat. Carefully pour the hot oil mixture into the bowl with the other ingredients, doing this slowly as the oil will be very hot.
- Allow the oil to cool, then add the soy sauce. Once fully cooled, transfer the oil to sterilised jars or a large jar with a lid. Store in a cool, dry place. Enjoy – your next meal is about to get a serious flavour boost!
- Method Eggs:
- Start by frying your eggs and toasting your bread. Then, lightly fry or grill your halloumi. To assemble, butter your toast, add the halloumi, place the eggs on top, and drizzle chili oil over the eggs and around the plate. Add a touch of herb oil for extra flavour. Enjoy!
