Caponata with Chorizo and Poached Eggs
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
2 eggplants, cut into 3 cm pieces
olive oil
2 cloves garlic, finely chopped
sea salt and freshly ground pepper
Caponata
3 tablespoons olive oil
2 red onions, sliced
1 red capsicum, thinly sliced
3 cloves garlic, crushed
pinch chilli flakes
1 teaspoon finely chopped
rosemary or thyme 2 tablespoons pine nuts, toasted
2 tablespoon currants
2 teaspoons sugar
2 tablespoons red wine vinegar
¼ teaspoon cinnamon
1 x 400 gram tin Italian tomatoes, crushed
juice and zest of 1 orange
To finish
¼ cup chopped flat-leaf parsley
2 chorizo sausages
4 poached eggs
grilled sourdough bread
METHOD
Preheat the oven to 180°C.
Eggplant: Place on a lined baking tray, toss with a little olive oil and garlic and season with salt and freshly ground pepper. Roast until tender but not falling apart, tossing occasionally.
Caponata: Heat the oil in a large sauté pan and cook the onions, capsicum, garlic, chilli and rosemary until tender. Add the remaining ingredients and simmer for 10-15 minutes. Season and fold in the cooked eggplant. The caponata can be made 2 days before using. Reheat before serving.
To finish: Slice the chorizo on the diagonal. Heat a sauté pan with a little oil and cook until golden on both sides.
To serve: Fold the flat-leaf parsley through the caponata and spoon into warm shallow bowls. Top with slices of chorizo and a poached egg. Drizzle over a little olive oil and season with salt and freshly ground pepper. Serve immediately with grilled bread.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.