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Sobrasada, poached eggs and mojo dressing

Frank Camorra
Frank Camorra

Sobrasada is a cured sausage from Majorca made with ground pork, paprika and salt. It has been a speciality of the area for many centuries - the paprika was added after the spice was brought back to Spain from South America in the 1400s. Sold in most Spanish delis, it's the kind of sausage you can use as a spread - a fantastic, incredibly versatile pork pate.

Sobrasada spread on toast with poached eggs and green mojo.
Sobrasada spread on toast with poached eggs and green mojo. Photo: Marcel Aucar


1/2 bunch parsley, washed

1 bunch coriander, roots removed and washed

1/2 tbsp cumin seeds, roasted and ground

1/2 tbsp fennel seeds, roasted and ground

3 garlic cloves

75ml sherry vinegar

150ml olive oil

2 slices sourdough bread

200g sobrasada

4 free-range eggs

2 tbsp white vinegar

salt and pepper



For dressing: Place the herbs, spices and garlic in a food processor. Add the vinegar and process to a smooth paste, then add the oil until a sauce forms and set aside.

Place a medium-sized pot three-quarters filled with water on a high heat and add the vinegar. When the water boils, reduce to a simmer. Put the sourdough on to toast, then break the eggs into the simmering water and cook gently for about 1 minute.

When the toast is done, smear each slice with sobrasada and place one on each plate. Lift the eggs from the water with a slotted spoon, touch them gently to check the centre is soft, then rest on a tea towel to drain any water.

Place two eggs next to the toast and drizzle some green mojo over the eggs and toast. Season eggs with salt and pepper and serve immediately.

Tip: When poaching eggs it is important to use the freshest eggs as old eggs will have watery whites that don't cling to the yolk.

Main ingredient:
Eggs, Pork, Fresh herbs
Father's Day, Mother's Day

How to poach eggs

Poaching eggs is sometimes viewed as a dark art best left to the cafe, but Jill Dupleix shows you how easy it can be.

PT0M55S 620 349

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