Nadiya Hussain’s Paprika Egg Filo Bake
A crisp savoury tart flavoured with smoked paprika and sriracha. This is a great recipe to add to your repertoire of quick lunch recipes.
From the book
Nadiya’s Everyday Baking
95 simple and delicious new recipes as featured in the BBC2 TV show
Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion
Fun flavour twists offer new takes on classic recipes
Introduction
This is so simple and easy to make, but it looks glorious, with its swirls of buttered filo, baked till crisp, and a set eggy filling flavoured with smoked paprika and a hit of sriracha to finish it off. It’s like having a slice of a savoury tart, but more beautiful and a lot less work.
Ingredients
| 270g pack (7 sheets) | filo pastry |
| 125g | unsalted butter, melted |
| 4 | medium eggs |
| 2 | spring onions, thinly sliced |
| a small handful | fresh coriander, thinly sliced |
| 2 tsp | smoked paprika |
| 1 tsp | salt |
| sriracha |
Essential kit
You will need: a 20cm round roasting dish.
Method
Preheat the oven to 220°C/fan 200°C/gas mark 7 and take a 20cm round roasting dish.
Brush a filo sheet generously all over with butter and roll up lengthways. Curl this up loosely like a snail’s shell, swirling it all the way around, and pop into the centre of the dish.
Do the same to another sheet, brushing, rolling and loosely swirling it around the swirl of filo already in the dish. Keep doing this with each sheet, wrapping as you go till you have used up all the pastry. The swirl of rolled-up filo sheets should fill the dish to the edges.
Bake in the oven for 10 minutes until crisp and golden.
Meanwhile, make the filling by adding the eggs to a jug with the spring onion, coriander, paprika and salt and mixing well.
Pour the mixture all over the baked filo. Drizzle over the sriracha and bake for another 13–15 minutes. Take out and leave to cool for 15 minutes before slicing and eating.
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