BAKED EGGS With Chorizo, Mushrooms & Lemon Creme Fraiche.
There are many versions of this Middle Eastern dish on breakfast menus in cafes throughout Australia. I like plenty of sauce which helps to cook the eggs.
INGREDIENTS
4 eggs
sea salt & freshly ground black pepper
Turkish bread, to serve
CHORIZO SAUCE
1 tablespoon olive oil
1 small red onion, finely chopped
2 garlic cloves, finely sliced
120g/1 cup chorizo sausages, cut into 5cm/1/4 inch slices
1 x 400g/14-oz. can plum tomatoes
1 tablespoon balsamic vinegar
1 1/2 tablespoons soft brown sugar
1/4 teaspoon dried chilli/hot red pepper flakes
1/2 star anise
1 x 5cm/2-inch strip orange rind, pith removed
12 basil leaves, roughly torn
BAKED MUSHROOMS
15g/1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, finely sliced
4 portobello mushrooms, sliced
LEMON CREME FRAICHE
100g/1/2 cup creme fraiche or sour/soured cream
1/4 teaspoon grated lemon zest
1/2 teaspoon freshly squeezed lemon juice
a baking sheet, greased
SERVES 4
METHOD
Begin by preparing the Chorizo Sauce. Put the oil in a large heavy bottomed frying pan/skillet set over a low-medium heat & gently saute the chopped onion for 7-10 minutes until soft and translucent, but not coloured. Add the sliced garlic & chorizo, & cook until the chorizo starts to brown & releases its oils. Add 60ml/1/4 cup of water & all the remaining ingredients except the basil. Season with salt & pepper, turn up the heat & bring the mixture to the boil. Immediately reduce the heat & simmer for 20-30 minutes, until the sauce is thick & glossy. Remove from the heat, discard the star anise & orange rind, stir in the basil & set aside.
Preheat the oven to 180∘C (350∘F) Gas 4
To prepare the mushrooms melt the butter & olive oil in a frying pan/skillet set over a medium heat. Add the sliced garlic & allow it to cook gently for 2-3 minutes, then remove the pan from the heat. Place the mushrooms on the prepared baking sheet & spoon over the garlic infused butter. Cover with foil & bake in the preheated oven for 15-20 minutes until tender.
To make the Lemon Creme Fraiche, combine all of the ingredients in a small mixing bowl, cover & set aside.
Return the Chorizo Sauce to a low heat & gently reheat. Add the Baked Mushrooms to the pan, making sure they are evenly distributed & half submerged in the sauce. Make four holes in the sauce with a wooden spoon & crack in the eggs. Cover & cook very gently for 15-20 minutes until the whites are set & the yolks still a little runny. Sprinkle with black pepper & serve with turkish bread & the Lemon Creme Fraiche.
