Being one of the most popular brunch dish, there are limitless ways to make it from a quick meal that can be whipped up in under 30 minutes to a longer more elaborate stew. Personally, I prefer slow cooking the tomato base for the dish for as long as possible as it's what amalgamates the amazing flavours together into one sophisticated dish with depths. Good news is that like any stew, you can easily prepare it the night prior, and just heat it up in the oven and add the feta cheese and eggs to finish in the morning.
Difficulty: Medium
Time: 15 min prep, 1hr and 10 min cooking
Serves: 2
Ingredients
Spicy Tomato Stew
- 8 mini chorizos cut into bite size pieces - 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 2 tinned baby tomatoes
- 4 sweet red peppers in oil sliced into strips
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp chilli flakes (optional)
- salt
- pepper
- oil
Topping
- 200g Persian feta cheese
- 4 eggs
Pan Toasted Sour Dough
- sliced sour dough bread
- olive oil
Garnish
- parsley leaves
Method
1. Fry the chorizo pieces in a cast iron pot with a bit of oil until nicely browned. Take it out and set aside.
2. Add the minced onions and garlic to the same cast iron pot and fry until softened and fragrant. Add the cumin, cinnamon, cayenne pepper, paprika and chilli flakes and cook for another minute. Then add the pepper strips, chorizos, canned tomatoes to pot, bring it to boil and season with salt and pepper. Reduce to lowest heat and cook for another 30 - 45 minutes to let the flavours infuse.
3. Pre-heat the oven to 190 degrees. Once the tomato stew is ready, transfer it into your chosen baking pan, top with persian feta and cook for further 15 minutes in the oven, before opening it and cracking the eggs on top of the stew. Cook for another 8 minutes until the eggs are just cooked.
4. While it's baking, brush the sliced sour dough with olive oil and toast in a pan until golden.
5. Garnish with parsley and serve with the pan toasted sour dough.
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