Breakfast with a twist!

Dish of the Week: Poached Eggs in Chorizo and Bean Salsa

Hello and Happy New Year!
I hope 2011 has been treating you well so far, and that you are ready for some new recipes. Whilst away on my overseas holiday, I have been indulging in good food and exploring different style of cuisines. Funnily enough when we were travelling we discovered that often the hardest meal to find and get right was the first meal of the day- namely breakfast. This was particularly hard in Singapore, where they don't seem to have the same strong tradition for eating breakfast out as Australians. After asking some locals for tips though, we discovered Wild Honey in Orchard Road, and boy did they make good breakfasts. The menu is quite international, and the dish that I am making today is my attempt to replicate their Tunisian breakfast option. Link to Wild Honey: http://www.wildhoney.com.sg/10/index.htm#b
Today's recipe is from Poh's Kitchen and the episode were she made breakfast with Bill Granger. I decided to try the Poached Eggs in Chorizo and Bean Salsa, which is a twist to the Tunisian breakfast called Shashouka.


Serves 4 people
Preparation time- 30 minutes
Ingredients:
2 tbs olive oil
1 chopped medium spanish or brown onion
2 chorizo sausages, quartered lengthways and chopped
1 green capsicum, diced
1 cup canned cannellini beans, rinsed and drained
5 - 6 medium tomatoes, skins scored, blanched in hot water for 5 minutes and peeled
1 tbs tomato paste
6 eggs
Salt and pepper
1/8 tsp caster sugar
Pinch of chilli flakes
Grilled ciabatta or sour dough slices
¼ cup flat leafed parsley, chopped

How to Make the Dish:
1. Peel the tomatoes, chop them in two and blanch them in hot water for 5 minutes.
2.  Chop and dice the chorizo sausage, red onion and green capsicum.
3. Rinse and drain the cannellini beans.
4. Pour 2 tbs of olive oil in a frying pan and fry the chorizo sausage lightly, add the red onion and green capsicum. I like my vegetables with a bit of crunch left in them so don't fry them for too long. 
5. Dice the tomatoes and add to the frying pan along with tomato paste, salt, pepper, caster sugar and chilli flakes- stir in well with the vegetables. 
6. Crack the eggs into the pan (I took the frying pan off the heat when the eggs were 3/4 of the way done). 
7. Grill thin slices of ciabatta or sour dough that has been drizzled with a little bit of olive oil.    
8. Chop 1/4 of a cup with parsley and drizzle over the dish just before serving. 


This dish is great as an alternative to the standard bacon and egg breakfast, but can just as easily be served as dinner. 


Linnemoren