Crispy egg with shakshuka, mushroom and goat cheese
Maurizio Ferrari
Menù Ingredients
q.s. Fresch Mint
30 g. Yellow & Red Bell Peppers, julienned
20 g. Goat Cheese
q.s. Flour
q.s. Bread crumbs
2 Eggs
Serve 1
Prepare 1 poached egg in simmering water with a little white vinegar, drain it and dry it gently. Bread it with eggs, flour and breadcrumbs. Fry it in sunflower oil until a golden colour, it will take a couple of minutes.
In a saucepan, warm up the Shakshuka and with the help of a pastry cutter, place it in the center of a plate. Add the crispy egg on a side of the sauce, place the heated mushrooms on top of the Shakshuka and decorate with the julienne peppers and goat cheese. Finish with mint leaves, a drizzle of extra virgin olive oil and pink pepper corn.
