Three Mills Bakery: Slow cooked eggs, House Merguez, Ras El Hanout Butter, Harissa

Ingredients

• 8 organic eggs
• 360g lamb mince
• 100g pork fat
• ½ orange, zest
• 1 clove garlic, crushed
• 1 tbs mint, chopped
• 1 tbs harissa
• 1 tsp salt
• ½ tsp cumin seed
• ½ tsp fennel seed
• ½ tsp coriander seed
• ¼ tsp smoked paprika
• 300g salted butter, softened
• 1 garlic clove
• 2 tsp sea salt
• 1 tsp cumin seeds
• 1 tsp ground ginger
• 1 tsp fine black pepper
• ½ tsp fennel seeds
• ½ tsp coriander seeds
• ½ tsp all spice
• ½ turmeric
• ¼ tsp cayenne pepper
• 6 red capsicums, charred, peeled and deseeded
• 3 eschallots, thinly sliced
• 3 small long red chillies, grilled
• 1 orange peel
• ½ bunch coriander stalks
• 1/3 bunch mint
• 100 ml maple syrup
• 100 ml red wine vinegar
• 100 ml olive oil
• 50 g ginger, grated
• 5 garlic cloves, minced
• 4 cloves
• 1 bay leaf
• 1 cinnamon stick
• 1½ tbs coriander seeds
• 1 tbs black pepper
• 1 tbs paprika
• ½ tbs cumin seeds
• ½ tbs fennel seeds
• sea salt
• 4 slices sourdough, toasted