Wed, 14 March 2018
Serves 4
Ingredients
4 Applegreen Free Range Eggs
4 Applegreen Smoked Bacon Rashers, sliced
2 slices Applegreen White Pudding, diced
2 slices Applegreen Black Pudding, diced
2 Applegreen Pork Sausages, pan fried and sliced into pieces
4 9” Flour Tortillas
2 red chillies, finely sliced
1 small onion, sliced
12 jalapeno slices
¼ red pepper, sliced
¼ green pepper, sliced
600g chopped tomatoes
2tbspn tomato puree
Salt & pepper to taste
Drizzle of olive oil
4 scallions, finely sliced
Small bunch of coriander, sliced or picked
4 knobs butter
½ tsp dried red chilli flakes
Method
Heat a heavy based non stick pan.
Add in a drizzle of olive oil and saute the bacon until coloured slightly.
Now add in the pudding and saute for 2-3 minutes followed by the peppers, onion and chillies.
Sweat until the vegetables soften then add in the jalapenos, sausages and some seasoning.
Continue to saute for 1 minute then add in the chopped tomato and puree, mix well and bring to the boil before simmering for approx 8 minutes.
Place the butter in a frying pan and melt.
Immediately add in the eggs and fry sunny side up.
Heat the flour tortillas in a dry hot frying pan or in the microwave.
Now mix the scallions and coriander into the pan, mix well and season to taste.
To serve, Place a tortilla into four bowls and divide the mixture between them
Top with a fried egg and a sprig of coriander and a twist of red chilli flakes.
Wed, 17 April 2024
Chef: Eoin Sheehan
View More.
