Maple and Chilli Baked Eggs

For the maple green chilli sauce:

• 2 green peppers
• 8 green chillies
• 10g coriander
• 2 kiwis
• 120ml pure maple syrup (preferably amber syrup for its rich taste) 
• 1 garlic clove
• 13g grated ginger
• 2 limes, juiced

For the baked eggs:

• 8 eggs
• 2 tbsp shaved parmesan
• 1 red onion, sliced and pan-fried 
• 1 tbsp chopped fresh chives
• 4 slices sourdough bread
• Salt and pepper, to taste

To make the maple green chilli sauce:

1. Put all ingredients, except the maple syrup, into a blender and blend into a chunky sauce.
2. Scrape the sauce into a shallow saucepan, add the maple syrup and 100ml water and bring to a simmer.
3. Simmer for around 15 minutes, stirring occasionally until the sauce becomes syrupy and glossy.
4. Being careful not to burn the sauce, continue to simmer and stir constantly for 5 more minutes, until it has reduced and easily coats the back of the spoon.
5. Pour the sauce straight into a sterilised jar.

To make the baked eggs:

1. Preheat the oven to 180°C.
2. Using 4 ramekins, crack 2 eggs into each and bake for 12–15 minutes or until the egg whites are just set and the yolks are still runny.
3. The baked eggs should look slightly underdone, as the residual heat will set them further as they cool.
4. Season with salt and pepper, then add the fried red onion, parmesan and chives.
5. Serve with the maple green chilli sauce and toasted sourdough bread.