Baked eggs with prawns and Thai basil

A simple dish of baked eggs with shellfish and aromatics. You can use prawns, tiny beige brown
shrimps or crayfish tails here. This is a quick supper so I would probably buy them ready shelled
rather than shell my own. Use Italian basil if the deliciously aniseedy Thai variety proves evasive.
And I would bring some bread to the table too, a crusty baguette to tear apart and dip into the softly
quivering egg.

Serves 2
spring onions 2
red chilli 2 large
Thai basil leaves 10
shelled crayfish tails or prawns 150g
eggs 4
groundnut oil 2 tbsp
nori flakes 2 tsp
toasted sesame seeds 1 tbsp

Set the oven to 230C fan/gas mark 8. Roughly chop the spring onions. (I like to cut them diagonally
into 2cm lengths.) Chop the chilli similarly.

Put the basil leaves and the crayfish tails or prawns into a medium-sized baking dish. Break the eggs
into the dish, then scatter the onion and chilli over the top. Trickle the oil over and season with salt
and black pepper.

Bake for 10 minutes in the preheated oven until the eggs have just set. Scatter the nori flakes and
toasted sesame seeds over.