adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Breakfast mezze plate
Breakfast mezze plate
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Savor a sunny, sticky and satisfying meal for a relaxed indulgence.
Ingredients:
  • 500g chat (baby coliban) potatoes
  • 4 garlic cloves, unpeeled
  • 4 rosemary sprigs, leaves picked
  • 250g trussed cherry tomatoes
  • 2 tsp balsamic vinegar
  • 8 prosciutto slices, halved lengthways
  • 500g pork chipolata sausages
  • 4 large free-range eggs, at room temperature
  • 40.00 ml almond dukkah
  • Toasted Turkish bread slices, to serve
Instructions:
  • Preheat your oven to 200°C. Spread potatoes and garlic on an oven tray, then drizzle with half the oil, sprinkle with rosemary, and season generously with salt and pepper. Bake for 15 minutes until golden and fragrant.
  • Next, arrange the tomatoes on a separate oven tray, then drizzle them with the vinegar and remaining oil. Bake them alongside the potatoes for an additional 15 minutes or until the potatoes are tender and the tomatoes are starting to collapse.
  • Preheat the grill to medium while wrapping each sausage with a piece of prosciutto. Grill the sausages, turning occasionally, until golden brown and cooked through, for about 6-8 minutes.
  • Place the eggs in a saucepan and cover them with cold water. Boil over high heat, then simmer for 1 minute 30 seconds for semi-soft boiled eggs or until desired doneness. Retrieve the eggs using a slotted spoon.
  • Arrange the potatoes, garlic, tomatoes, and sausages on a serving platter. Peel the eggs, sprinkle with dukkah, and serve with toasted Turkish bread slices.

Similar Recipes