Wednesday, 21 May 2014

Vegetable Rosti Nest

It was said that shashouka originated from Tunisia and is a combination of eggs poached in a spicy tomato sauce with a hint of cumin.

I love this concept, but i also love a crunch to my breakfast/ brunch. I decided to experiment by grating potato and sweet potato in to my skillet pan and letting it crisp in the oven before adding ingredients to my 'nest'.

I couldn't be more proud of the result. The cayenne pepper. The oregano. The spicy hint of tomato sauce finishing with that fresh mint made this my hero dish of the week.

Items You Need:

- 4 eggs
- 1 1/2 cups of grated potato
- 1 1/2 cups of grated sweet potato
- 1 cup of finely sliced onions
- 1 tablespoon of room temperature butter
- 1/2 cup of chopped bacon
- 4 sprigs of oregano bruised using the back of your knife
- 1 tablespoon of coarsely chopped mint
- 2 ripened tomatoes
- 1 teaspoon of cayenne pepper
- 1 teaspoon of paprika
- 1 teaspoon of tomato paste
- 1 cup of store bought pasta sauce (i would select the more gourmet pasta sauce to lift the flavours)

What's Next?

Preheat the oven to 180 degrees Celsius (356 Fahrenheit)

1.Fry the bacon until brown and set aside in a seperate bowl.

2. Using the same skillet pan butter it including the sides and add the grated potato, sweet potato and sliced onions.

3. Add 1 tablespoons of olive oil and coat by mixing the potato and onion mixture in the skillet.

4. Place in the oven for 15-20 minutes or until the veggies are crispy and brown. Remove from the oven and set aside

5. In a seperate pan fry the diced tomatoes with cayenne pepper, paprika, tomato paste till fragrant. Add the pasta sauce and simmer for 5 minutes 
6. Pour evenly on top of the vegetable mixture and add crack four eggs on top of the sauce.

7. Scatter the oregano and the bacon around the eggs and return to the oven for another 8 minutes or until the eggs are looking poached

8. Remove from the oven and add the chopped mint before serving with a crusty roll or eaten on its own!

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