Roasted Onion Petals, Cumin-Spiced Tomato Sauce, Poached Eggs, Herbs, Grilled Baguette Toast
Persons
4
Serving Size
1 Serving
Ingredients
- 4 cups Cumin-Spiced Tomato Sauce (recipe below)
- 2 cups Roasted Onion Petals (recipe below)
- 8 whole eggs
- 1 bunch mint, picked
- 1 bunch cilantro, picked
- 1 bunch basil, picked
- Black pepper, to taste
- Ground cumin, to taste
- Olive oil, to taste
- 1 each baguette, cut on bias, grilled
Cumin-Spiced Tomato Sauce:
- 1 whole Gills Yellow Onion, peeled, small-diced
- 4 cloves garlic, chopped
- 4 Tbsp ground cumin
- 4 Tbsp ground garam masala
- 2 Tbsp ras el hanout
- Salt, sugar and pepper, to taste
- 1 can crushed tomatoes
- 1 can tomato juice
Roasted Onion Petals
- 3 whole Gills Yellow Onions, peeled
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- Heat the Cumin-Spiced Tomato Sauce in a pan until fully heated, fold in the Roasted Onion Petals, and continue to keep warm.
- Poach the eggs until the whites are just set, and hold hot.
- In each bowl, place 1 cup of the tomato sauce and onion petals.
- Place 2 poached eggs on top of the sauce.
- Garnish with the picked fresh herbs, black pepper, ground cumin and olive oil.
- Place the grilled baguette toast on the side of the dish.
Cumin-Spiced Tomato Sauce:
- In a pot, sweat the diced onions and garlic until soft and translucent.
- Add in the spices, salt, sugar and pepper, and cook until aromatic.
- Add in the tomatoes and tomato juice, and bring to a simmer.
- Cook for 10 to 15 minutes on low heat until the desired thickness.
- Adjust the seasoning, and reserve for plating.
Roasted Onion Petals
- Cut the onions into large petals, and separate each layer.
- Toss the onion petals in the olive oil, salt and pepper.
- Place the petals under the oven broiler, and mix them every 2 minutes.
- Continue the process until the onions have blackened and charred on most sides and have become soft.
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