Monday, March 3, 2014

Cooking Lab - Shakahuka Baked Egg & Butter Beans in Ragu Sauce

An middle-eastern inspired dish. I tweaked it to suit Sydney's Sunday brunch style. Runny yolk over the rich aromatic Ragu sauce & butter beans. It is super easy and versatile. A comfort food dish that never fails to make people say 'yum!' 

(c) GMV - Got My Vote!"

- Leftover Ragu/Bolognese Sauce 4 T/s 
- Butter Beans x 1 can drained & rinsed. 
- Eggs x 2 
- Truss Tomato x 1/2 
- Mozzarella Cheese 50g 
- Bread x 2 pieces 
- Extra Virgin Olive Oil 1T/s 
- Parsley 10g 
- Loose Garden Salad 100g 
1. Preheat Oven to 180C
2. Place Butter Beans & tomato slices at the bottom of a small earth ware dish.
3.Top with 2 spoonful of the Ragu sauce abc sread it evenly.
4. Break an egg on each dish and sprinkle a generous handful of mozzarella cheese.
5.Drizzle some olive oil on the bread.

6. Place both in the oven and bake for 5 minutes.
7. Garnish with parsley and cracked pepper.
8.Served with a side garden salad and toasted bread pieces.