Caponata with Chorizo and Poached Eggs
Photography 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.
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