Tunisian Egg Toast
This Tunisian Egg Toast recipe is a favourite of mine for many reasons. It's quite simple to make, tastes absolutely fantastic and makes a great lunch or entree.
Ingredients:
2 Eggs
150g Fresh Mushroom
5g Minced Garlic
30g Minced Shallot
50g Minced Onion
2 slices of Brown Bread (or any other substitute)
40g Garlic
40ml Vinegar
120g Tomato Paste
30ml Red Wine
150ml Steak Sauce
30g Olive Oil
Black Pepper
Sea Salt
Method:
1) Wash and soak fresh mushroom in water for 20 minutes, remove hard stem and set aside.
2) Heat 20g olive oil in pan, fragrant minced onion, garlic and shallot. Add fresh mushroom, stir-fry until dry, add red wine and steak sauce. Simmer and cook sauce until the volume is reduced (roughly 12 minutes).
Season sauce with sea salt and black pepper. Set aside.
3) Use the remaining olive and fragant garlic. Add tomato paste, pinch of sea salt and black pepper. Set aside.
4) Combine water, sea salt, vinegar in a small saucepan; cook over low until temperature reaches 70-80 degrees. Add in eggs slowly and cook for 4 minutes and then dish up.
5) Toast brown bread until golden; add egg and mushroom sauce and tomato paste on top.
Handy tip:
Small bubbles will start to surface when the temperature reaches 70-80 degrees. Switch to medium heat to maintain this water temp.
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Enjoy this recipe Stanley. It's great for curing hunger pains
That toast DOES sound delicious! I shall gave to give it a try too!
Laura
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