- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the tomato salsa
- 3 ripe tomatoes, cores and seeds removed, diced
- 1 roasted red peppers, peeled and diced
- 2 chillies, seeds removed, chopped
- 1/2 tsp paprika
- 2 cloves garlic, crushed
- 1 tsp finely grated lemon zest
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp sherry vinegar
- 125 ml extra virgin olive oil
For the hogs pudding
- 4 slices ciabatta or sourdough bread
- 4 tbsp extra virgin olive oil
- 1 white pudding, sliced
- 1 tsp dried red chilli flakes
- 1 tsp fennel seeds
- 4 eggs
- 50 g rocket, to serve
Tips and Suggestions
For ease use a ready-roasted pepper from a jar.
In the programme Bill chose chilli bombs and santé fe chillies to make this dish.
1. For the tomato salsa: place the tomatoes, red pepper, chillies, paprika, garlic, lemon zest, parsley and sherry vinegar in a bowl.
2. Heat the olive oil in a small pan, then pour it over the tomato mixture and stir to combine. Season to taste with sea salt and freshly ground black pepper and set aside.
3. For the hogs pudding: tear the bread into small pieces. Place a frying pan over a medium-high heat and, once hot, add the olive oil and bread. Stir until the bread is lightly toasted, then push the bread to one side of pan.
4. Add the sliced hogs pudding, sprinkle the chilli flakes and fennel seeds over it and cook for 2-3 minutes on each side.
5. Reduce the heat to medium. Break the eggs on to the torn bread and season with a little dried red chilli. Cook them to your liking Bill prefers his eggs with a runny yolk.
6. Meanwhile, place the rocket leaves on a serving dish. Slide the eggs on torn bread and hogs pudding from the pan onto the leaves. Season to taste with salt and pepper and serve with the tomato salsa.
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