Fiery Dragon Eggs (aka baked avocado eggs with chilli salsa)

It’s Game of Thrones season! Woohooooo. GoT is one of my favourite TV shows (probably my most favourite, to be honest); so I was pretty stoked when fellow nerd Marisa, of Miss Marzipan, started a three month Food of Thrones feature over on Instagram (see #foodofthrones2016). Although she initially invited foodie Instagrammers to make GoT themed dishes in the lead-up to the season premiere (check out her You Know Nothing Jon Snow Cone), a bunch of us got REALLY EXCITED – so Marisa decided to continue it throughout the season. 😀 Each week, she sets a theme for people to contribute to, and she will be developing an eBook at the end featuring some of the vegetarian meals. This will be downloadable after a small donation to charity.

I haven’t been able to participate every week, but enjoy seeing others’ creations. Here are the dishes I have contributed so far:

Hearty Chicken Casserole with Sweet Potato Dumplings: Dedicated to the Starks of Winterfell, who I imagine would have enjoyed this type of hearty fare… Before their lives were ruined. 😦 I may continue tweaking and put up the recipe in the near future.

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Pardon me while I embrace my nerd alongside @missmarzipancom, whose #FoodofThrones2016 week I have been enjoying IMMENSELY, in the lead up to the return of Game of Thrones on the 24th of April (although will be available here in Aus on Anzac Day)! Incidentally the 24th is my birthday so I'm totally counting its return as a birthday present. 😀 While my photo contribution and knowledge of #gameofthrones pales in comparison to Marisa's, I'd like to contribute this hearty chicken casserole with sweet potato dumplings to her GoT themed week, dedicated to the Starks of Winterfell, who I could imagine would have enjoyed this type of warming fare, before, um, their lives were ruined. 😭 Plus, winter actually IS coming to Canberra. ❄️ It was made on the fly with lots of leftovers: shredded chicken, carrots, sad celery, onion, leek, garlic, bacon, bone broth and mushrooms. The sweet potato dumplings were delicious too! I may tweak the recipe and put it up on the blog at some point. 😁

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Vegetarian Mushroom, Thyme and Hazelnut Porridge
from Sarah Wilson’s Simplicious; for the men at The Wall (yeah ok, just Jon Snow really):

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I deviated from my planned #simplicious April menu today (this frequently happens, as is the nature of the book!), thanks to some leftover mushrooms, a chilly Canberra morning and @missmarzipancom's #foodofthrones2016 week. You realise, Marisa, this will have to become 'a thing'? 😄 This is the vegetarian Mushroom, Thyme and Hazelnut Porridge from @_sarahwilson_'s book (p 64) with an egg; and it is for the men at The Wall (yes Jon Snow in particular 😁, but not Ser Alliser Thorne, he can go hungry 😑) to warm them up. They'd have eaten savoury porridge, right? Before it became hipster? I enjoyed this for breakfast this morning, and have to say, I rate the savoury porridge! Cooked in vegetable stock, with onion, it really was a filling and warming start to the day. Of course my eyes were bigger than my belly, so I do have some leftover – which I am going to use to make Golden Porridge Wedges (p 253) for breakfast tomorrow. 👍

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Rosy Chocolate Porridge
, for Marisa’s theme of ‘magic’. It’s a nod to those characters who use ‘glamours’ to hide their true nature. In this case, I’m hiding the vegetables! Chocolate and zucchini porridge with fruit and a touch of rosewater. I’m planning to put a post up on kid-friendly porridge recipes soon.

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Those of you who are tired of hearing about Game of Thrones may like to keep scrolling now… And hello everyone else! 😆 This is my 'entry' into this week's #foodofthrones2016 challenge by @missmarzipancom, which has the theme 'magic' 🔮. Marisa sets a new theme each week, and at the end of the season will be releasing an eBook featuring some of the (vegetarian) recipes, downloadable after a small donation to charity. This is my Rosy Chocolate Porridge, and it's a nod to those #GoT characters who use glamours to hide their true appearance… 💃🏻 In this case, I'm hiding the vegetables. My 2 yr old was fooled by this pretty, tasty porridge scattered with strawberries, pomegranate seeds, mint, cacao nibs and drizzled with a touch of rosewater, and didn't notice the hidden grated zucchini (I would peel the zucchini if serving to my 5 yr old so there aren't any 'green bits'). On another note, a heads up that it's Australian pomegranate season! Even though we think of pomegranates as a 'spring' fruit, this is because they are often imported from the northern hemisphere at that time. The local season is in autumn (thanks @_sarahwilson_ for the tip in #simplicious). Now's your chance to buy a few while they're cheap (well, cheapER) and Australian grown, and freeze the seeds. The easiest way to remove the seeds is to halve the pomegranate, then tear them apart in a large bowl of water, allowing the seeds to fall to the bottom (and removing the pith floating at the top), before straining. 👍

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Turmeric Hummus, for Marisa’s theme of ‘landscapes of fire and ice’. This one is for the vast sandy plains roamed by the Dothraki. Recipe coming soon!

But, getting to the point, I have been promising to share this recipe for Fiery Dragon Eggs, which I made for the theme ‘creatures of fire and ice’. Surely every foodie GoT fan has seen that meme of Daenerys with her dragon egg? “When you find the perfect avocado…”

You don’t need to be a fan of GoT to enjoy this meal, which is packed with good fats, veggies and protein. It’s also really easy to make (I feel like I’m always saying that! But I guess it’s because I’m into no-fuss cooking).

Fiery Dragon Eggs (aka Baked Avocado Eggs with Chilli Salsa)

Serves 4

  • 2 large, ripe avocados
  • 4 small free-range eggs
  • 2 cups cooked quinoa*
  • 2 cups sweet potato mash/puree, warmed**
  • 1 long red chilli, finely sliced (optional if you don’t like the heat – or if you prefer more, go for a couple of smaller, hotter chillies)
  • 1 red onion, finely diced
  • 2 tbsp finely chopped coriander stems, plus 1/4 cup coriander leaves, chopped
  • 1 lebanese cucumber, finely diced
  • 8-10 cherry tomatoes, quartered
  • 1 red or yellow capsicum, finely diced
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lime (alternatively use 1/2 a lemon, or 1 tsp of apple cider vinegar)

1.Preheat oven to 220 degrees celsius, and line a small baking dish with baking paper. I also filled the bottom of the dish with uncooked rice (the same rice I keep re-using as a pastry baking weight), to help stabilise the avocados.

2. Halve the avocados and remove the seeds. You may need to scoop a little of the avocado out to make the seed ‘hole’ bigger – save this to add to the salsa. Place the avocado halves in the baking dish.

3. Break an egg into a small cup, and carefully tip into an avocado half. Repeat with the remaining eggs and avocado halves. Season with salt and pepper, and bake for 15 minutes.

4. Meanwhile, combine the chilli, red onion, coriander, cucumber, cherry tomatoes and capsicum in a bowl. Add any reserved avocado if you have it. Add the olive oil and lime juice and stir to combine.

5. Distribute the sweet potato puree between serving plates, and scatter the quinoa over the top. Top with a baked avocado half, and serve with the chilli salsa. Add a dash of Tabasco if you like. 🙂

*I keep ziplock bags of cooked quinoa in my freezer, in 1/2 cup or 1 cup amounts. It defrosts well and is easy to add to curries, mixed lunch bowls, or breakfast porridge.

**I also keep a frozen stock of sweet potato puree; and also pumpkin puree in my freezer. I freeze it into ice-cube trays and flexible muffin trays; and then pop them out when frozen to store in ziplock bags in the freezer. Good for soups, baked items (including cakes!), smoothies, or as a side-dish.

Fiery Dragon Eggs (aka baked avocado eggs with chilli salsa)

Fiery Dragon Eggs (aka baked avocado eggs with chilli salsa)

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