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Tomato and chickpea ragout with crumbed eggs
Tomato and chickpea ragout with crumbed eggs
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Golden crusted stuffed egg - a luxurious vegetarian delight.
Ingredients:
  • 7 eggs
  • 100g (2 cups) panko breadcrumbs
  • 75g (1/2 cup) plain flour
  • 36.40 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 long fresh red chillies, seeded, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans crushed tomatoes
  • 125ml (1/2 cup) water
  • Pinch of caster sugar
  • 2 x 400g cans chickpeas, rinsed, drained
  • Vegetable oil, to shallow-fry
  • 180g ctn Persian feta, drained, crumbled
  • Rocket leaves, to serve
  • Olive bread, to serve
Instructions:
  • - Bring a large saucepan of water to a gentle boil, then reduce the heat. Crack 3 eggs into individual bowls. Gently slip the eggs into the water and poach for 3 minutes until whites are set. Remove with a slotted spoon and transfer to a bowl of ice water before placing them on paper towels. Repeat with the other 3 eggs.
  • Whisk the last egg gently in a bowl. Prepare two separate shallow bowls, one with breadcrumbs and the other with flour. Dust one egg with flour, then dip it in the whisked egg and breadcrumbs, pressing gently to coat. Repeat with the rest of the eggs. Place the coated eggs on a lined plate and chill in the fridge for 20 minutes.
  • Heat olive oil in a large frying pan over medium-low heat. Cook onion until very soft, about 8 minutes. Add chili and garlic, cook until aromatic, about 3 minutes. Stir in tomato, water, and sugar. Simmer until slightly thickened, about 5 minutes. Add chickpeas, simmer and stir occasionally until thickened, about 10 minutes. Season to taste.
  • Pour vegetable oil into a large, deep frying pan until it reaches a depth of 4cm. Heat over medium-high heat. Fry eggs for 1 minute on each side until they are crispy and golden. Place them on a plate lined with paper towel.
  • Ladle the flavorful chickpea mixture into individual bowls, then gently place a soft boiled egg on top. Sprinkle with tangy feta and fresh rocket for an added burst of flavor. Serve alongside slices of fragrant olive bread.

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