Jerusalem artichoke soup with caramelised shallots and roasted enoki mushrooms
Jerusalem artichokes strengthen your immune system, remove toxins from your body and are an excellen...
6 large tomatoes
A handful of basil leaves, plus extra whole and finely chopped, to serve
Sea salt and freshly ground black pepper
Extra virgin olive oil, for cooking
6 slices pancetta
12 slices ciabatta, or casalinga-style bread
Butter, for spreading
6 large free-range eggs
Preheat the oven to 180 C.
Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, then place upside down on paper towel for about 1 minute to drain.
Smash the basil and a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra-virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
Wrap a slice of pancetta around each tomato and secure with a toothpick. Place the tomatoes on a greased baking tray or ovenproof frying pan and cook in the oven for 1 minute.
Meanwhile, toast the bread, spread it with butter and cut into soldiers.
Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 16-18 minutes or until the eggs are cooked. Scatter with basil and serve with toast soldiers immediately.