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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.