Mirza Ghasemi with Urfa and Pine Nut Butter - Ottolenghi Recipe
This is a twist on a Persian classic that uses smokey burnt aubergines and tomatoes as a base in which eggs are gently set, much — a recipe from Gourmet & Lifestyle Brands.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmetbrands.com.au.
Ingredients
- 40g unsalted butter
- 1 red chilli, split in half lengthways, stem kept intact
- 1 x 350g jar Ottolenghi aubergine and tomato sauce
- ½ tsp sugar, any kind will work here
- 4 eggs, beaten
- 30g pine nuts
- 60g unsalted butter
- 3 tsp urfa chilli
- fine sea salt and black pepper
- soft bread (like Challah)
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