Caponata with Chorizo and Poached Eggs
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
2 eggplants, cut into 3 cm pieces
olive oil
2 cloves garlic, finely chopped
sea salt and freshly ground pepper
Caponata
3 tablespoons olive oil
2 red onions, sliced
1 red capsicum, thinly sliced
3 cloves garlic, crushed
pinch chilli flakes
1 teaspoon finely chopped
rosemary or thyme 2 tablespoons pine nuts, toasted
2 tablespoon currants
2 teaspoons sugar
2 tablespoons red wine vinegar
¼ teaspoon cinnamon
1 x 400 gram tin Italian tomatoes, crushed
juice and zest of 1 orange
To finish
¼ cup chopped flat-leaf parsley
2 chorizo sausages
4 poached eggs
grilled sourdough bread
METHOD
Preheat the oven to 180°C.
Eggplant: Place on a lined baking tray, toss with a little olive oil and garlic and season with salt and freshly ground pepper. Roast until tender but not falling apart, tossing occasionally.
Caponata: Heat the oil in a large sauté pan and cook the onions, capsicum, garlic, chilli and rosemary until tender. Add the remaining ingredients and simmer for 10-15 minutes. Season and fold in the cooked eggplant. The caponata can be made 2 days before using. Reheat before serving.
To finish: Slice the chorizo on the diagonal. Heat a sauté pan with a little oil and cook until golden on both sides.
To serve: Fold the flat-leaf parsley through the caponata and spoon into warm shallow bowls. Top with slices of chorizo and a poached egg. Drizzle over a little olive oil and season with salt and freshly ground pepper. Serve immediately with grilled bread.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!