Thank you to Taste.au.com for inspiring another creative recipe using Oregon Dukkah. http://www.taste.com.au/recipes/25952/breakfast+mezze+plate
Ingredients (serves 4)
- 1 lb small red potatoes
- 4 garlic cloves, unpeeled
- 4 rosemary sprigs, leaves picked
- 2 tbs olive oil
- 8 oz cherry tomatoes
- 2 tsp balsamic vinegar
- 8 prosciutto slices, halved lengthways
- 1 lb pork breakfast sausages
- 4 large free-range eggs, at room temperature
- 2 tbs Zesty Oregon Dukkah
- Toasted Pita, to serve
Preheat oven to 400°F. Place the potatoes and garlic on an oven tray. Sprinkle with rosemary and half the oil and season well with salt and pepper. Bake for 15 minutes.
Meanwhile, place the tomatoes on a separate oven tray. Drizzle with the vinegar and remaining oil. Add the tomatoes to the oven and bake with the potatoes for a further 15 minutes or until potatoes are tender and tomatoes are beginning to collapse.
Preheat grill to medium heat. Wrap a piece of prosciutto around each sausage. Cook the sausages on the grill, turning occasionally, for 6-8 minutes or until golden brown and cooked through.
Place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 1 minute 30 seconds for semi-soft boiled or until cooked to your liking. Remove with a slotted spoon.
Place the potatoes, garlic, tomatoes and sausages on a serving platter. Peel the eggs and sprinkle with dukkah. Serve with toasted pita bread.
Tip: Use any leftover dukkah for dipping with olive oil and bread, or to coat chicken or lamb fillets, then grill.