The spicy sauce in this recipe is inspired by doro wat – an Ethiopian stew. We've layered it onto toasted sourdough with a jammy egg for a quick and delicious meal.
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Serves
2
Garlic Cloves
Ginger
Jalapeño
Ghee
Cardamom Pods
Caraway Seed
Berbere
Plum Tomatoes
Eggs
Sourdough
Olive Oil
Serves
2
Garlic Cloves
Ginger
Jalapeño
Ghee
Cardamom Pods
Caraway Seed
Berbere
Plum Tomatoes
Eggs
Sourdough
Olive Oil
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Step 1.
Peel and finely grate the garlic and ginger. Thinly slice the jalapeño.
Step 2.
Add the ghee into a saucepan and lightly crush the cardamom pods. Once hot, simmer the cardamom and caraway seeds until fragrant. Add the ginger, garlic and berbere, then cook until fragrant. Pour in the plum tomatoes and crush to break them down. Bring to the boil, then reduce the heat to medium-low and simmer for 10-15 mins until thickened.
Step 3.
Meanwhile, bring a saucepan of water to the boil. Once boiling, turn the heat down slightly to a gentle boil, then add the eggs and cook for 6 mins until jammy. Drain and place in an ice bath or keep cold water running over them.
Step 4.
Toast the bread, discard the cardamom pods from the sauce, then slather the sauce onto the toast. Peel and halve the eggs, then place onto the toasts. Garnish with jalapeño slices and a drizzle of olive oil.
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