Ingredients (Serves 6)
Rice bran oil
4 golden shallots, finely sliced
2 cloves of garlic, finely sliced
4 teaspoons thyme, leaves pulled off the stems
½ teaspoon cumin seeds
8 vine ripened tomatoes, roughly chopped
4 roast red capsicum, peeled, seeds removed/sliced
splash of balsamic vinegar
100ml gluten-free chicken or vegetable stock
1 cup diced pancetta/bacon, cooked and chopped
3 tablespoons parsley leaves, chopped
6-12 eggs
180g goats curd or Persian feta
50g dukkah
salt and freshly ground black pepper
To Serve:
Rocket
Gluten-free toast
Baked eggs, capsicum, goats curd and dukkah
Method
Preheat oven to 180°C. Heat a little oil in a saucepan, sweat the shallots, garlic and thyme until softened. Add cumin seeds, tomato and capsicum and cook quickly for 3-4 mins. Add vinegar and stock and allow it to reduce to a thickened sauce 10 mins. Season and remove the pan from heat. When cooled, add most of the parsley and all the pancetta pieces.
Divide mixture between six ovenproof dishes.
Making a well in the centre of each dish, crack 1-2 eggs into each. Season, cover with foil and bake
10-12 mins or until cooked to your liking. Crumble the goat’s curd cheese over the top and sprinkle
with dukkah.
Serve with a rocket side salad and buttered glutenfree toast to dip into the sauce.