Egusi Spinach Egg Muffins with Smoked Fish

Method

1. Preheat the oven to 180 °C for 10 min (oven). Brush the muffin cups with half the oil, or line them with paper cases, so the muffins release cleanly.

   Add in this stepVegetable oil ½ tsp

   oven

2. Finely chop the onion, bell pepper and scotch bonnet (seeds removed for less heat) and roughly chop the spinach. Heat the rest of the oil in a frying pan over medium heat, cook the onion, pepper and chilli until soft, then add the spinach and stir until wilted and the pan is dry, 4 min in total. Excess liquid makes soggy muffins. Let it cool for a few minutes.

   Add in this stepVegetable oil ½ tspOnion ½Red bell pepper ½Scotch bonnet pepper ¼Spinach 60 g

   medium heat

3. Whisk the eggs and milk in a bowl, then stir in the egusi, crayfish and crumbled stock cube; the egusi thickens the mix slightly. Fold in the vegetables and the smoked fish, flaked and checked for bones. Divide among 6 muffin cups, filling each about three quarters full.

   Add in this stepEggs 4Milk 2 tbspGround egusi (melon seeds) 50 gGround dried crayfish 2 tspStock cube ½Smoked fish (mackerel or catfish), skin and bones removed 80 g

4. Bake at 180 °C (oven) for 18 min, until puffed and golden and a toothpick pushed into the centre comes out clean, with no wet egg.

   oven

5. Leave the muffins in the tin for 5 min so they firm up, then run a knife around the edges and lift them out. Serve warm with a little pepper sauce. Cooled muffins keep for 3 days in a sealed container in the fridge; reheat until piping hot.