Paprika egg filo bake
Nadiya’s paprika egg filo bake, with its crisp pastry, set eggy filling and hit of sriracha, is like a beautiful savoury tart, but is simpler to make.
Ingredients
- 270g pack filo pastry (7 sheets)
- 125g/4½oz unsalted butter, melted, plus extra for greasing
- 4 free-range eggs
- 2 spring onions, thinly sliced
- small handful fresh coriander, finely chopped
- 2 tsp smoked paprika
- 1 tsp salt
- 1–2 tbsp sriracha, to taste
Method
Preheat the oven to 210C/200C Fan/Gas 6.
Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges.
Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden.
Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt.
Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set.
Leave to cool for 15 minutes before slicing and serving.
