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THE CLOUD, QUEENS WHARF | SAT 23RD-SUN 24TH MARCH 2019 | 10AM-4PM

RECIPE: Our Favourite Brunch

Posted by Connal Finlay on
RECIPE: Our Favourite Brunch

Very excited to say that Hungarian Artisan Co. will be at Ferment! showing off their incredible handmade sausages. Check out their amazing brunch recipe - I know what I'll be having this weekend =D

 

A simple, yet hearty tomato and chickpea dish with eggs. We add our Spicy Hungarian Paprika Kolbàsz flavoured with sweet Hungarian paprika, garlic and spices which gives this dish something really special.   This is one of our favourite meals to make at home. It’s perfect for a lazy weekend brunch and packs plenty of flavour. It’s also filling enough to be served a main meal. Serve this with fresh crusty bread. A scattering of fresh herbs and goats cheese or feta will finish it off nicely.

Serves 4

  • 1 X 150g Pack The Hungarian Artisan Co. Spicy Hungarian Kolbàsz – Cut into thick slices
  • 1 x Brown onion – Sliced lengthways
  • 1 x Red Capsicum – Sliced lengthways
  • 1 x 400g Chopped tin tomatoes
  • 1 x 400g Chick Peas
  • Pinch of salt
  • 2tsp Ground Cumin
  • 1tbsp Paprika
  • 4 x Free Range Eggs
  • Handful of goats cheese or feta and a handful of Fresh Coriander or parsley to scatter on top

Gently fry the onion with a dash of olive oil, after the onion has softened add the capsicum and the Kolbàsz to the pan. After a few minutes, you’ll see the kolbàsz start to crisp up slightly and the flavours and colour will infuse the onions and capsicums, at this point add the cumin and paprika, stirring it all together before adding the chickpeas, then tomatoes. Continue to cook on a moderate heat for another few minutes. Lower the heat and make four wells within the pan, cracking an egg into each space. Cover the pan with a lid to create a little steam which will help to cook the eggs through without burning the bottom of the pan. Once your eggs are cooked to your liking, take the pan off the heat (or slightly before as they will continue to cook a little) and garnish with the fresh green herbs and the goats cheese or feta before serving with the bread to soak up the sauce.

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