Savoury baked eggs with BBQ Pork
APRIL 2018 | Wai Lin Coultas
A HEART-WARMING egglicious breakfast that draws inspiration from the culinary essence that distinctively defines Spanish baked eggs, Tunisia’s shakshuka as well as the French eggs en cocotte, and wedding that to a down under love affair with the barbecue and unleavened wraps; just sublime for cooler, autumn days.
Ingredients 2 sheets Mountain Bread rye wraps 2 pieces Scottsdale pork ribs, lightly oiled, barbecued and then sliced 7mm thick 2/3 tbsp barbecue sauce 1/3 tbsp tomato sauce ½ x 400g tin diced tomatoes 2 tbsp tomato paste ½ x 230g bottle Port Arthur Lavender’s spicy chutney 2½ tbsp Tam O’Shanter’s onion jam 2 to 3 tbsp Tam O’Shanter’s chilli jam (to taste) 8 pitted Kalamata olives, sliced 3 cubes Meredith Diary’s marinated goat cheese, quartered 4 eggs 4 sprig tips fresh basil
Instructions 1. Line casserole dish with rye wraps with their edges slightly jutting over all sides of the dish. 2. Place dish in oven and let the latter heat up to 1600C to crisp wraps. 3. Meanwhile, mix diced tomatoes, tomato paste, chutney, onion and chilli jams in sauce pan; heating this spicy gravy through over a medium flame. 4. Mix barbecue and tomato sauces; tossing sliced barbecued pork through. 5. Stir the sauced pork and olives into the heated spicy gravy. 6. Pour heated gravy mixture into crisped wrap-lined casserole dish. 7. Insert chunks of cheese into gravy mixture, spacing them out. 8. Crack 4 eggs over each quarter of the gravy and return casserole dish to oven already preheated to high grill; grilling for 6 minutes. 9. Switch o grill and leave casserole dish in oven for 4 minutes till egg whites are just set and yolks still runny. 10. Garnish with basil sprig tips and serve hot with crusty toast. Serves 2 to 3
Photo | Wai Lin Coultas
