1 hour

Piri Piri Scotch Egg

Name: Piri Piri Scotch Egg
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: 6 Rich Yolk Egg; 2 Rich Yolk Egg; 1 tsp. Chilli Paste; 2 Garlic Clove; 2 tsp. Smoked Paprika; 1 tsp. Sweet Paprika; 1 tsp. Oregano; 1 tsp. Cumin; 1 Lemon Zest; Lemon Juice; 1 tsp. White Wine Vinegar; 25 ml Extra Virgin Olive Oil; 2 tsp. Brown Sugar; 1 tsp. Smoked Salt; 1 tsp. White Pepper; 650 grams Minced Chicken; 50 grams Plain Flour; 150 grams Panko Breadcrumbs; Vegetable Oil; 225 grams Greek Yoghurt; 1 Lemon Zest; 1 Lemon Juice; 1 tsp. Oregano; 1 tsp. Mint; 1 Tbsp. Honey

Serves: 6 Scotch Eggs

Bring a little Sunday Brunch inspiration to your kitchen with this bold and flavour-packed Piri Piri Scotch Egg recipe, made by Simon Rimmer with St. Ewe eggs. As the Official Egg Partner of Sunday Brunch, we're proud to share recipes that celebrate the versatility of great eggs, from everyday breakfasts to standout brunch dishes.

Combining perfectly soft-boiled Rich Yolk eggs with a smoky, spicy piri piri chicken coating, these Scotch eggs deliver a delicious kick in every bite. Served alongside a cooling lemon, honey and herb yoghurt dip, they're ideal for weekend brunches, sharing platters, picnics or entertaining guests.

Originally featured as part of our ongoing Sunday Brunch partnership, this recipe showcases how simple, quality ingredients can transform a classic favourite into something a little more special. Whether you're cooking for friends or simply elevating your weekend ritual, these Piri Piri Scotch Eggs are guaranteed to impress.

As seen on Sunday Brunch. Made with St. Ewe Rich Yolk eggs.

Instructions

- Step 1Make the piri piri paste - Place the chillie paste, garlic, smoked paprika, sweet paprika, oregano, cumin, lemon zest, lemon juice, white wine vinegar, olive oil, brown sugar, smoked salt and white pepper into a blender or Nutribullet. Blitz until smooth and combined.
- Step 2Prepare the chicken coating - Measure out 80g of the piri piri paste and add it to the minced chicken. Mix thoroughly until the seasoning is evenly distributed throughout the meat.
- Step 3Assemble the Scotch eggs - Divide the chicken mixture into 6 equal portions. Flatten each portion into a thin patty and carefully wrap it around a soft-boiled Rich Yolk egg, ensuring the egg is completely enclosed and the surface is smooth.
- Step 4Coat the Scotch eggs - Roll each Scotch egg in the flour, beat 2 eggs, then dip into the beaten egg before coating generously in breadcrumbs. Place on a tray and chill in the fridge for 20 minutes to help them hold their shape during cooking.
- Step 5Cook the Scotch eggs - Heat your oil in a deep fryer or large saucepan to 170°C. Carefully lower the Scotch eggs into the hot oil and fry for 8 to 10 minutes, turning occasionally, until golden brown, crisp and cooked through. Remove with a slotted spoon and drain on kitchen paper. Leave to cool slightly before serving.
- Step 6Make the yoghurt dip - In a bowl, combine the Greek yoghurt, lemon zest, lemon juice, oregano, dried mint and honey. Stir until smooth and well mixed.
- Step 7Serve - Serve the warm Piri Piri Scotch Eggs alongside the lemon and herb yoghurt dip for dipping.

Top tip: For the perfect Scotch egg, cook the eggs for 6½ minutes before chilling in cold water. This will give you a beautifully soft, jammy yolk once fried.