This is a simple but flavour-packed brunch dish. Most of these ingredients can be bought from the Te Puna Deli, including their own kolbasz, which is made using no fillers or nitrates, and is smoked and fermented using traditional Hungarian methods.
1 tbsp extra virgin olive oil
1 onion, sliced
1 red capsicum, seeds removed, sliced lengthways
150g The Hungarian Artisan Co. Spicy Hungarian Kolbasz, cut into thick slices (Spanish chorizo is also good)
2 tsp ground cumin
1 tbsp paprika
400g can chickpeas
400g can chopped tomatoes
4 free-range eggs
Scattering of crumbled cheese (goat’s or feta) and coriander or parsley, to garnish
Fresh bread, to serve
In a medium-sized frypan, add the oil and gently fry the onion over low heat until softened. Add the capsicum and the kolbasz, and fry for a few minutes until the capsicum has softened and the kolbasz starts to colour the pan.
Increase heat to medium, then stir in the cumin and paprika. Add the chickpeas, tomatoes and a pinch of salt, then simmer for around 10 minutes or until slightly reduced and thickened.
Lower the heat and make four wells in the pan mixture, then crack an egg into each space. Cover the pan with a lid to create a little steam, which will help to cook the eggs without burning the bottom of the pan. Just before your eggs are cooked to your liking, take the pan off the heat and remove the lid. Garnish with the cheese and herbs, and serve with bread to soak up the sauce.
Recipe by The Hungarian Artisan Co.
Photograph by ilk