Decadence is a golden egg with a shell of crispy crumbs. This hearty vegetarian fare will have you wiping your plate clean.
Ingredients
- 7 eggs
- 100g (2 cups) panko breadcrumbs
- 75g (1/2 cup) plain flour
- 2 tablespoons 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
Method
- Step 1Bring a large saucepan of water to the boil over medium heat. Crack 3 eggs into separate small bowls or cups. Carefully slide the eggs into the water. Cook for 3 minutes or until whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a large bowl of iced water to refresh, then transfer to a plate lined with paper towel. Repeat with 3 of the remaining eggs.
- Step 2Lightly whisk remaining egg in a bowl. Place breadcrumbs and flour in separate shallow bowls. Dust 1 egg in flour. Shake off excess. Dip in whisked egg, then in breadcrumbs, pressing lightly to coat. Repeat with remaining eggs. Transfer to a lined plate. Place in the fridge for 20 minutes to chill.
- Step 3Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Stir in the onion for 8 minutes or until very soft. Stir in chilli and garlic for 3 minutes or until aromatic. Add tomato, water and sugar. Simmer for 5 minutes or until mixture thickens slightly. Add the chickpeas and simmer, stirring occasionally, for 10 minutes or until the mixture thickens. Season.
- Step 4Add vegetable oil to a large, deep frying pan to come 4cm up the side of the pan. Heat over medium-high heat. Cook eggs for 1 minute each side or until crisp and golden. Transfer to a plate lined with paper towel. (See note).
- Step 5Divide the chickpea mixture among bowls. Top with eggs. Sprinkle with feta and rocket. Serve with the olive bread.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1975 kj
Energy
24g
Fat Total
6.5g
Saturated Fat
8g
Fibre
22g
Protein
36g
Carbs (total)
All nutrition values are per serve
Notes
Tips for making our crumbed eggs:
1) To help the eggs hold their shape during poaching, gently slide into the water from a small bowl.
2) To crumb the poached eggs, carefully dip in flour, then in egg, then in panko breadcrumbs.
3) For runny yolks, make sure the oil is hot enough before deep-frying the eggs – they should only need one minute each side.
- Author: Cynthia Black
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
0