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Brunch platter recipe
Brunch platter recipe
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Indulge in a delicious brunch board featuring harissa chickpeas, Spanish eggs, and ham-wrapped haloumi for a satisfying start to your day!
Ingredients:
  • Sliced Turkish bread, grilled
  • 400g can chickpeas, rinsed, drained
  • 18.40 gm olive oil
  • 2 tsp harissa paste
  • 250g chorizo
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can diced tomatoes
  • 2.50 gm smoked paprika
  • 125g can four-bean mix, rinsed and drained
  • 50g baby spinach
  • 4 eggs
  • 200g haloumi, sliced
  • 100g Serrano ham or prosciutto
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease a baking tray, line it with baking paper, and pat dry the chickpeas with a paper towel. In a large bowl, mix the chickpeas with olive oil, harissa, and a generous pinch of sea salt until they're well coated.
  • Arrange the ingredients in a single layer on the tray. Roast until perfectly crunchy, for about 20-25 minutes. Allow to cool before enjoying. Prepare in advance, up to 1 day.
  • Heat oil in a frying pan over medium heat, then crisp up finely sliced half of the chorizo for 5 minutes until golden. Serve on a platter.
  • Chop the remaining chorizo into small pieces. Sauté the onion in the pan until softened. Add garlic and cook for a minute. Mix in tomatoes and smoked paprika, simmer until thickened. Add beans, spinach, and the cut chorizo. Cover and cook until the spinach wilts. Season to taste.
  • Spread the tomato mixture evenly into 2 small ovenproof pans. Create 2 wells in each pan and carefully crack an egg into each well. Transfer the pans onto a baking tray and bake for 7-10 minutes until the egg whites are cooked through but the yolks are still deliciously runny.
  • Wrap the haloumi with ham or prosciutto. Cook in a well-oiled pan over medium heat for 1-2 minutes per side until golden brown.

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