Ingredients
- 15ml olive oil
- 2 shallots sliced finely
- 25ml white wine
- 500ml chopped Italian tomatoes
- 15ml tomato paste
- 1 can berlotti paste
- 50g Puy lentils drained
- 1 bunch chopped basil
- 3 large eggs
- 100g Hellers Spanish Chorizo Sausage, cubed
- 500g Mainland Creamy Feta, crumbled
- Herbs for garnish
Instructions
- Sweat the shallots in a heavy-based ovenproof pan
- Add the white wine and garlic and reduced by haldf, add the shopped tomatoes and tomato puree along with the beans and lentils and simmer for 20 minutes
- In a separate pan, sear the chorizo and keeping the oil, add to the tomato sauce
- Add the basil and allow to simmer for another 5 minutes before cracking the eggs on top. Place in the oven until the eggs are poached nicely, about 5-6 minutes
- Top with Mainland Creamy Feta
Portion yield - 1
The Result
