DELCADO SOLDIERS WITH MAPLE ROASTED BEANS AND BAKED EGGS
Serves: 4
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients
2 ripe Delcados
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1 small red onion, thinly sliced
1/4 cup red wine vinegar
2 tablespoons maple syrup
1 teaspoon dried chilli flakes, plus extra to serve
2 teaspoons ground coriander
2 teaspoons smoked paprika
Sea salt and freshly cracked black pepper
2 x 400g can cherry tomatoes
400g can butter beans, drained and rinsed
1 cup chicken or vegetable stock
4 eggs
1/2 cup finely grated parmesan, plus extra to serve
4 thick slices white bread, toasted till golden
Method
Heat oil in a large, deep oven proof frying pan over medium-high heat. Add garlic and onion and cook for 4-5 minutes or until softened.
Add vinegar, maple syrup, chilli, coriander, paprika, salt and pepper, and cook for another minute.
Stir in the tomatoes, beans and stock. Allow to cook for 8-10 minutes or until sauce has thickened and tomatoes have broken down.
Crack the eggs into the pan and sprinkle with parmesan. Bake for 15 minutes or until eggs are set. Cover and set aside to keep warm.
Place the Delcados in a bowl and season with salt and pepper. Mash to a rough consistency using a fork.
Spread the Delcado mixture generously over the toast slices and cut into soldiers. Serve the Delcado soldiers with the baked eggs and extra parmesan.