Fried Eggs on Citrus Yoghurt and Spicy Tomato Oil with Crispy Challah Breadcrumbs
Thursday, September 10, 2015
As 'they' say, 'breakfast is the most important meal of the day', which is why it's important to make a big deal out of it and show it some love. It's also why breakfast doesn't always have to be for breakfast. I get that a lot of people have already signed away that time slot for the rest of their working lives, so any time of day will do, especially when it's featuring something pretty special. *Or, there's always the weekend. This might just be better than that trendy brunch place everyone's talking about. (Bold statement, I know, but if you don't get a reservation at that place, this at home is a close second).
This morning, my mind lead me to the perfect bed for my fried eggs. Sort of like a deconstructed shakshuka, except
On a separate, this whole thing minus the fried egg is still completely magical. I'd do it again with a slice of toasted sourdough any day, but I have no regrets with the way how things went down.
on Citrus Yoghurt and Spicy Tomato Oil with Crispy Challah Breadcrumbs
Makes 1-2 'breakfasts'
YOU WILL NEED:
1 OR TWO FREE RANGE, ORGANIC EGGS
For the tomato oil:
150G FRESH CHERRY TOMATOES (Out of season, substitute for canned)
1 CLOVE GARLIC, FINELY CHOPPED
1 SMALL SLICE OF CHALLAH OR WHITE BREAD
1 TSP RAW SUGAR OR AGAVE
2 BAY LEAVES
SEA SALT AND PEPPER
For the citrus yoghurt:
3 tablespoons of natural yoghurt
juice of 1/2 lemon
Sauté the chopped garlic in a little bit of olive oil on a very low heat so it doesn't burn.
In a food processor blend the tomatoes until they reach liquid form but still have a little bit of texture/the tomatoes are still very slightly intact. This should take just a few seconds, so be careful. (If you like your tomato sauce smooth, go for a little longer). If you don't have a food processor, just chop the tomatoes extra finely. *It will also be a little foamy and a little pink in colour but will restore to its original rouge when it gets cooking.
Add the pureed tomatoes to the garlic. Cover with 2 tablespoons of olive oil and bring up the heat a little. Add the bay leaf, sugar/agave, a pinch of sea salt and pepper and chilli flakes, depending on how spicy you like it. I used about a 1/4 of a teaspoon. Once the tomatoes are soft and a brighter red colour, turn the heat down.
While the tomato oil cooks, blend the piece of challah in a food processor with a little handful of fresh parley (that part is optional) until you have breadcrumbs. This should literally take 2 or 3 seconds so stay close. Remove the bay leaves before eating.
Toast the breadcrumbs in a pan on high heat with a little olive oil until they are golden brown. Remove from the pan when they start to brown as they can burn pretty quickly.
Last but obviously not least, fry your egg the way you like it.
Just as your egg is cooking, smooth out the yoghurt with the lemon juice.
Spread the yoghurt in the centre of your plate. Top it with the tomato oil. Top that with your fried egg and top that with the crispy breadcrumbs and little bit of finely chopped parsley.
Enjoy immediately! (or make the tomato oil in advance and store for later).