feed me healthy
Recipe: sandwich with fried egg and tomato chilli salsa
At the editorial office, we’re real gluttons. We like (almost) everything and although we don’t shun meat or fish, we really love vegetables. So it’s always nice when a new cookbook full of the most delicious vegetarian dishes is published. Evergreen by Scandinavian chef Mikkel Karstad is packed with simple and quick dishes, as well as some more elaborate recipes that will make your mouth water. His sandwich with fried courgette flowers, fried egg and tomato chilli salsa is highly recommended!
door Lauretta Baarends
How to make the tomato chilli salsa
- Wash the tomatoes and cut them into small cubes.
- Halve the chilli pepper lengthways and remove the seeds.
- Put the honey in a pan and heat until it starts to caramelise. Add the smoked paprika, tomatoes and chilli and heat everything thoroughly for a few minutes.
- Add the vinegar, oil, salt and freshly ground pepper and stir everything well.
- Remove the pan from the heat so that the salsa thickens without the tomatoes losing their shape and freshness.
How to make the sandwich
- Wash the courgette with cold water and cut it into slices. Halve the courgette flowers and check them for insects and soil.
- Heat a little oil in a pan and briefly fry the courgette slices and flowers with the thyme over high heat, so they gain some colour while remaining crisp. Season with salt and freshly ground pepper.
- Remove the courgette slices and flowers from the pan and crack the 4 eggs into the pan. Fry them for 2–3 minutes until they are fried eggs and season with salt and freshly ground pepper.
- Toast the slices of bread in a toaster or grill pan until crisp and golden brown. Top the slices of bread with the fried courgette slices, courgette flowers and tomato chilli salsa, and season with a little salt and freshly ground pepper. Serve the sandwiches immediately while they are still warm and crisp.
Title: Evergreen
Author: Mikkel Karstad
Publisher: Terra
Price: €34.99
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