Empty My Fridge
Egg and Filo Twists!
Zutaten
- Olive oil
- Filo pastry8
- White bean2 x 400 g
- Harissa · paste1 EL
- Tomate2 EL
- Red wine vinegar
- Egg4
- Cheddar40 g
- Sesame seed2 TL
- Mixed-colour peppers2
- Scallion2
- Dill1 Bund
- Extra virgin olive oil
Zubereitung
- Preheat the oven to 200°C (400°F, gas 6).
- Brush two sheets of filo with olive oil, overlap the two short ends slightly, then scrunch lengthways and twist into a nest about 15cm wide with a base. Put it on an oiled baking tray, and repeat to make 4 nests.
- Drain the beans and toss them with the harissa, tomato purée and half a tablespoon of red wine vinegar. Divide evenly between the nests.
- Crack an egg onto each nest, season with sea salt and black pepper, grate over the cheese, then sprinkle the sesame seeds evenly over them.
- Bake for 15 minutes, until golden and crisp.
- Meanwhile, deseed and very finely chop the peppers. Trim and finely chop the spring onions. Finely chop the dill and mix everything together.
- Dress the salsa with 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil and a good pinch of salt.
Zusammengefasst aus dem Video von Jamie Oliver. Schau es dir für die Details an.
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EiKäseTomateFrühlingszwiebelCheddarFiloteigWeiße BohneHarissa
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