Gypsy Eggs
Rated 5.0 stars by 1 users
Servings
4
Cook Time
30 minutes
Gypsy eggs is a vibrant and hearty dish that brings together rich, bold flavours for a truly satisfying meal. The combination of sweet chorizo jam, savoury pastrami, and creamy cannellini beans creates a delicious base, while the eggs bake to perfection, nestled in a tangy tomato sauce. Topped with melted Comté cheese and a sprinkle of fresh parsley, this dish is ideal for a leisurely brunch or a comforting dinner. Paired with warm, toasted sourdough for dipping, Gypsy eggs will quickly become a favourite in your kitchen!
Author:DukesHill
Ingredients
1 tbsp vegetable oil
- 2 banana shallots, chopped
- 2 cloves garlic, grated
-
2 tbsp DukesHill Lucy’s chorizo jam
-
6 slices DukesHill sliced pastrami
- 400g tinned cannelini beans, drained
- Handful cherry tomatoes, halved
- 500ml passata
- 4 eggs
-
50g Comte, grated
-
Wild white sourdough, to serve
- Parsley, optional
- Lemon, optional
Directions
Place the pastrami strips on a baking tray and pop it under a hot grill for 2 minutes on either side until it begins to crisp up slightly. Then remove from the grill and preheat the oven to 180c.
- Heat an ovenproof frying pan over a medium heat and add the chopped shallots. Allow to sweat down, stirring occasionally, for about 5 minutes and softened. Grate in the garlic and cook for a further minute.
- Stir in the chorizo jam and cook out for a few minutes. Add the cannellini beans and halved cherry tomatoes to the pan. Stir gently to combine.
- Pour in the passata and bring the mixture to a simmer. Cook for 10 minutes, until the sauce has thickened slightly. Season well with salt and pepper to taste. Lie the pastrami over the tomato sauce.
- Make four small wells in the sauce and carefully crack one egg into each well. Place the frying pan in the oven for 10 minutes, until the whites are set but the yolks are still runny.
- To finish the dish, grate the Comte cheese over the eggs and sauce and let it melt for a minute. Garnish with fresh parsley and add a squeeze of lemon. Finally, sprinkle sea salt over.
- Serve with hot toasted sourdough, rubbed down with fresh garlic if liked.
