Poached Egg on a Sicilian Caponata
Now that you've mastered how to poach the perfect eggs, it's time to take it to the next level with a burst of Italian flavours. The mix of flavours between the Sicilian Caponata and the poached egg is a delightful concoction of caramelised vegetables with a punch from the balsamic vinegar.
- 2 onions, diced
- 1 stick celery, diced
- 2 garlic cloves, crushed
- ¼ cup olive oil
- 2 zucchini, diced
- 1 capsicum, diced
- 1 small eggplant, diced
- 2 cups pureed tomatoes
- 4 poached eggs
- Salt & pepper (to taste)
- Parmesan cheese (optional)
Italian flavour burst:
- 2 anchovies
- 2 black olives
- 1 Tbsp capers (All finely chopped)
- ¼ cup parsley
- 2-3 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- In a heavy based pot start frying the onions, celery and garlic in olive oil stirring constantly for two minutes.
- Add the capsicum, zucchini and eggplant. Season with salt and pepper and continue to cook stirring on high heat for a further 2-3 minutes or until slightly softened.
- Add in the pureed tomatoes and bring to pot the simmer and then turn heat down very low and cook with lid on for a further 30 minutes.
- Finally stir through the Italian flavour burst, simmer for a further 5 minutes (with lid off) and serve onto heated white plates in a mound.
- Place your poached egg on top and serve.
- The caponata tastes best if made the day before and heated.
- For a great presentation scatter some parsley, pepper and grated Parmesan if you wish.
- Dice all vegetables the same size – roughly 1 cm square – to ensure they all cook evenly.