Sobrasada Toast, Pesto Roast Capsicum and Fried Egg

Method

• 1)

  Pop a wire rack over a gas stove and grill the red capsicums, continually turning until completely blackened and charred all over (takes approximately 15 minutes). If you do not have a gas stove top, pop your oven on the highest grill setting and pop the capsicum in, keep turning until they are blackened all over. Once charred, pop them into a bowl and cover with cling wrap to let them steam. You can do this the day before and leave them in the fridge overnight.

• 2)

  Slice 2 pieces of sourdough, lightly toast and spread each piece with approximately 50g of sobrasada.

• 3)

  When the capsicum’s have cooled enough to handle them, peel the charred skin off and remove the stem and seeds. Lay the capsicum flesh on the chopping board and slice into fine strips. Pop these into a bowl.

• 4)

  In the bowl with the capsicum add 2 tbsp of Roza’s Gourmet Traditional Pesto. Toss and set aside.

• 5)

  Heat a pan on the stove and place some olive oil in. Then cook the toast with the sobrasada face side down for a couple of minutes. Once it has crisped up you can remove from the pan and place on a plate.

• 6)

  Fry 2 eggs in the residual oil, cook those for a couple of minutes until whites are set.

• 7)

  Meanwhile pop the pesto roast capsicum onto the toast and top with the fried egg, a drizzle of the pesto, squeeze of lemon and a crack of black pepper.