BAR­BE­CUE MI­GAS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 30 mins Serves 4

6 ripe toma­toes, halved

2 red onions, thickly sliced 8 cloves gar­lic, sliced

1/2 cup ex­tra vir­gin olive oil 2 black sausages, crum­bled 1 bunch kale

1 bunch lemon thyme leaves,

plus ex­tra, to serve

1 Tbsp smoked pa­prika 400g can black eye beans,

rinsed, drained

100g manchego cheese,

cut into even cubes 4 free-range eggs

2 Tbsp pine nuts, toasted White corn tor­tilla chips, sour

cream and salsa, to serve

STEP 1 Driz­zle toma­toes, onions and gar­lic with 2 ta­ble­spoons of the olive oil and cook on a hot bar­be­cue plate un­til black­ened. Cut in half.

STEP 2 Set a large non-stick fry­ing pan over medium heat and pour in re­main­ing olive oil. Add sausages and cook un­til crisp. Mean­while, re­move cen­tral rib from kale leaves and shred coarsely. Add to pan with lemon thyme and pa­prika. Cook, stir­ring, un­til wilted. Mix in to­mato mix­ture and beans. Press in cheese cubes evenly over mix­ture.

STEP 3 Make 4 small in­den­ta­tions in mix­ture, then crack an egg into each. Cook gen­tly un­til egg whites are set and yolks runny. Sprin­kle over pine nuts and ex­tra thyme leaves. Serve with tor­tilla chips, sour cream and salsa.

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