Houmous with tomato and mango chutney-braised eggs

Name: Houmous with tomato and mango chutney-braised eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: Middle Eastern
Ingredients: 1 onion, finely chopped; 4 garlic cloves, finely sliced; 1 tbsp sea salt flakes; 3 tbsp olive oil; 1 tbsp tomato purée; 6 vine tomatoes, roughly chopped; 2 tbsp rose harissa; 2 tbsp mango chutney; 2 tbsp white wine vinegar; ¼ tsp ground black pepper; 4-6 medium eggs; 1 batch https://www.deliciousmagazine.co.uk/recipes/ultimate-instant-houmous/ultimate instant houmous to serve; Handful parsley, roughly chopped; Pitta breads to serve (optional)

Portion size: Serves 4-6
Hands-on time 15 min. Simmering time 35 min
Difficulty: easy

Dairy-free

Gluten-free

Vegetarian

Recipe by: Helen Graham

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Use silky homemade houmous as the base for a vibrant vegetarian dinner. Top with eggs braised in a jammy tomato and mango chutney sauce.

Helen says: “One of my favourite condiments is Iraqi amba, made with pickled mangoes. It’s incredibly sour and is used on street snacks across the Middle East to cut through fatty, rich flavours. This dish is my homage to amba, using mango chutney to re-create the fruity spice”

Helen takes inspiration from the food of the Middle East, Eastern Europe and North Africa. After working at London restaurants such as The Palomar and working with Yotam Ottolenghi, she rose to fame as chef of Middle Eastern vegetarian restaurant Bubala. Follow Helen on Instagram.

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Ingredients

1 onion, finely chopped
4 garlic cloves, finely sliced
1 tbsp sea salt flakes
3 tbsp olive oil
1 tbsp tomato purée
6 vine tomatoes, roughly chopped
2 tbsp rose harissa
2 tbsp mango chutney
2 tbsp white wine vinegar
¼ tsp ground black pepper
4-6 medium eggs
1 batch ultimate instant houmous to serve
Handful parsley, roughly chopped
Pitta breads to serve (optional)

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Method

In a large frying pan over a medium heat, gently cook the onion, garlic and salt in the oil for 10 minutes until completely soft but not coloured. Add the tomato purée and tomatoes, turn the heat up to high and cook for 8 minutes until the tomatoes collapse and become jammy.
Add 150ml water, the harissa, mango chutney, vinegar, black pepper and a little more salt, then stir and simmer for a further 5 minutes until everything comes together and thickens.
Crack in an egg for each person and shake the pan slightly so the whites distribute throughout the sauce. Turn the heat down to medium, cover and cook for 4-6 minutes until the whites are set but the yolks are still runny.
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Spoon the houmous into bowls (or onto a large platter), make a well in the centre, top with the eggs, garnish with parsley and scoop up with pitta, if you like.