Sobrasada, poached eggs and mojo dressing
Sobrasada is a cured sausage from Majorca made with ground pork, paprika and salt. It has been a speciality of the area for many centuries - the paprika was added after the spice was brought back to Spain from South America in the 1400s. Sold in most Spanish delis, it's the kind of sausage you can use as a spread - a fantastic, incredibly versatile pork pate.
Ingredients
1/2 bunch parsley, washed
1 bunch coriander, roots removed and washed
1/2 tbsp cumin seeds, roasted and ground
1/2 tbsp fennel seeds, roasted and ground
3 garlic cloves
75ml sherry vinegar
150ml olive oil
2 slices sourdough bread
200g sobrasada
4 free-range eggs
2 tbsp white vinegar
salt and pepper
Method
For dressing: Place the herbs, spices and garlic in a food processor. Add the vinegar and process to a smooth paste, then add the oil until a sauce forms and set aside.
Place a medium-sized pot three-quarters filled with water on a high heat and add the vinegar. When the water boils, reduce to a simmer. Put the sourdough on to toast, then break the eggs into the simmering water and cook gently for about 1 minute.
When the toast is done, smear each slice with sobrasada and place one on each plate. Lift the eggs from the water with a slotted spoon, touch them gently to check the centre is soft, then rest on a tea towel to drain any water.
Place two eggs next to the toast and drizzle some green mojo over the eggs and toast. Season eggs with salt and pepper and serve immediately.
Tip: When poaching eggs it is important to use the freshest eggs as old eggs will have watery whites that don't cling to the yolk.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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