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Is there anything better than a weekend without plans?
I feel these days that happens far too infrequently, and where we often grab a tasty bite on the go, there’s something incredibly special about just staying home to relax with family or friends over a delicious homemade brunch spread.
Entertaining on the weekend, be it a spontaneous get together or a planned special occasion, doesn’t have to be stressful. In fact, individual bites that can be prepped ahead of time is the best way to provide a flavorful meal while not being tied to the stove when guests arrive.
Shakshuka is a brunch staple for me, make the sauce ahead of time, prep into individual dishes and then stick it in the oven once guests arrive. Easy! But this weekend I want to spice things up a little differently and explore an Indian dish I love….Vindaloo. You might be most familiar with the vegetarian or lamb variations, but did you know that egg is also a traditional way to enjoy this fragrant and delicious sauce!? Smells like brunch timing success!
Best served along side a frosty glass of milk for those unexpected spicy bites of green chili pepper, I like to place my carafe and glasses in the freezer for 10-15 minutes before serving to make each sip extra refreshing (not to mention relieving!).
Spicy Egg Vindaloo – Serves 4
INGREDIENTS4 quail eggs 1 whole dry red chili 1 inch piece of ginger, skin removed 5 cloves of garlic 1/2 teaspoon cumin seeds 1/4 cup white vinegar Olive oil 1 onion chopped ⅓ cup cilantro stalks, chopped 4 small fresh green thai chilies, chopped 28 oz can crushed tomato 1 cinnamon stick 1 tablespoon garam masala ½ cup rice of preference
Grind red chillies, ginger, garlic and cumin seeds with half the vinegar and salt to taste. Set aside and Pre-heat oven to 375.
In a pot cook ½ cup rice to the directions noted on the box, set aside.
Heat a pan with olive oil add onions and fry till brown. Add the ground paste, fresh green chilies, cilantro stalks and cinnamon, stir well until fragrant. Add remaining vinegar and garam masala powder and stir for an additional minute. Add tomatoes and let simmer covered for 5 minutes. Uncover and simmer on low for an additional 4-5 minutes to reduce liquid.
Put a small layer of rice on the bottom of each ramekin, remove cinnamon stick and add Vindaloo gravy to 4 individual small ramekins. Crack one quail egg on top of each skillet and bake for 4-5 minutes, until yolks are slightly firm and whites begin to appear.
Top with fresh cilantro and cracked fresh pepper.
Vindaloo is an incredibly unique dish. Crushed red chilies, indian spices and a splash of vinegar make each bite incredibly complex along with pops of heat. Traditionally this dish is served with hard boiled eggs sliced up and mixed into the sauce, but the best part about cooking is being able to put your own spin on things.
So feel free to experiment with different preparations and levels of heat/spice like I did – and don’t forget the milk, because this dish definitely has a kick!
What’s your favorite savory or spicy dish you like to pair with Milk? Let me know below, because it’s the weekend and I’m ready to get my brunch timing on BOTH days!