I am in many local Facebook groups – which is interesting as I am hardly every on Facebook. And yet, I cannot leave because there are so many courses that have FB groups attached to them. One of these groups has a member of the week post and Maya was showcasing Maya’s chilli sauce. She was making chilli sauce in my town, in fact a couple of streets from me. How exciting was this? I got in touch with Maya to first taste the sauce, and then to chat to her.
Maya have a bit in common in our work journey. we have worked in similar positions in finance, and moved to the food industry. So it was a very long chat, that I will not bore you with unless you are really into European financial regulation. But I realise this might be more niche than food photography.
This is not your typical chilli sauce or in fact your typical chilli oil. This is not about only adding spiciness to your dish, although Maya’s chilli sauce does that as well. It does bring another flavour to your dish – some Indian notes to but more than that. Maya tries to source the best (and hottest) chillies, and it shows. I loved seeing the reds and greens on her kitchen counter. Also she took a lot of care to make a chilli sauce that did not have additives and sugar – and adds to the freshness of the sauce.
I have used Maya’s chillis sauce in different dishes as a base but also to change the flavour profile of a dish. I still think it goes best with hummus. It makes a totally new dip. I also used it in shakshuka recipe that Maya sent me as an example of dishes to try. her recipe was a bit changed. And I used Maya’s chilli oil to fry the onions. You can never have too much chilli for lunch!
Let me know if you try this recipe, or Maya’s chilli sauce in a different recipe! All my other recipes can be found here.
- 2 tsp Maya's chilli oil
- 2 onions
- 3 cloves garlic
- 2 red peppers
- 1 tin cherry tomatoes
- 2 tsp paprika
- 1 tsp cumin
- 1 or 2 tsp Maya's chili sauce
- 4 large eggs
- black pepper
- parsley for garnish
- In a pan, add the chilli oil and teh add the onions and garlic. Fry on a medium to low heat.
- Add the red peppers and stir for 5 minutes
- Add the tin of cherry tomatoes and mix them in. Let it simmer for a few minutes
- Add the spices and the chilli sauce and let it simmer some more.
- Once the peppers are much dofter, gently make 4 holes and crack an egg in each hole.
- Put a lead on top and let the eggs cool on low heat for 8-10 minutes. For swifter result, place the pan under a grill for 3-4 minutes.
- Garnish with fresh parsley, and enjoy with a toast or 2 of sourdough bread