Crushed Avocados and Prawn Salad
Especially rich when avocados are ripe in season.
Prep time: 10minutes
Cook time: 25 – 30 minutes
150gms spicy chorizo sausage – approximately 8cm long
100mls extra virgin olive oil
1 brown onion, sliced
4 cloves of garlic, crushed
2 tsp dried oregano
1 bay leaf
80mls red wine vinegar
4 tbs Ardmona® tomato paste
2 x 400g tin of cannellini beans, drained
1 x 410g can Ardmona® crushed tomatoes
sea salt flakes and fresh black pepper
4 free range eggs, room temperature
50gms feta, crumbled
2 sprigs of fresh oregano, leaves torn
50mls extra virgin olive oil
Toasted fresh sourdough bread
Preheat oven to 170C.
Slice chorizo length ways in half, then slice on the angle in half moons.
In a heavy based pan add chorizo with a splash of oil. Fry over a medium heat until crisp. Stir in onion and garlic. Add a splash more oil. Add oregano and bay leaf. Fry until onions are brown. Add vinegar, tomato paste, crushed tomatoes and cannellini beans. Simmer to thicken for 6 minutes. Season.
Place bean mixture in single serve, oven proof dishes. Make a small hole in each mixture. Gently crack in an egg, top with feta and a drizzle of oil. Bake 8 – 10 minutes for medium to runny eggs.
Serve with crunchy bread or toasted fingers.
Expand your cooking repertoire with these mouth-watering family dishes created by Karen Martini using Ardmona® tomato products.
For more Ardmona® recipes by Karen Martini, visit www.ardmona.com.au.