Our Shakshuka dish, created by Blue Haven Chef Alex Burton’s, was announced the winner of this fantastic competition.
Judged in conjunction with Georgina Campbell and Bord Bia, The Blue Haven was selected alongside Viewmount House, Kai Galway, Café Rua and The Lemon Tree for their unique recipes.
Café Rua in Castlebar was awarded the Connacht regional winner for their Scotch Egg made with Kelly’s Black Pudding. Viewmount House in Longford was crowned Leinster winner for their Six Minute Egg and Jerusalem Artichoke and in Ulster the Lemon Tree in Letterkenny was awarded the prize for its Confit Irish Duck Leg with Fried Egg and Crispy Onions.
So be sure to come into the Blue Haven and try this delicious dish or make it yourself using the recipe below.
EGGS FOR ANYTIME CHEF COMPETITION
Bord Bia and the Irish Egg Association
MUNSTER WINNER: BLUE HAVEN HOTEL, KINSALE
4 Bord Bia Quality Assured eggs
3 tbsp of olive oil
1 red onion, finely diced
25ml red wine vinegar
25g Demerara sugar
1 garlic clove, peeled and sliced
Pinch of Chinese 5 spice powder
1 bay leaf
1 small crusty baguette, sliced
50g spinach, wilted
50g chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
Preheat the oven to Gas Mark 4, 180°C (350°F).
Take tomatoes. Cut into quarters and cut out the core piece. Place the tomatoes on a roasting tray, drizzle with 2 tablespoons of the oil and season with cracked black pepper and a little salt. Place in the oven and roast for 20-25 minutes until cooked through and slightly roasted.
Heat the remaining tablespoon of oil in a small saucepan over a medium heat. Add the onion to the pan and sauté for 6-8 minutes until softened.
In a small separate saucepan mix the red wine vinegar with the water and sugar. Add the garlic, a little pinch of Chinese 5 spice and the bay leaf. Bring this to the boil to dissolve the sugar then set aside to infuse. When the tomatoes are cooked throw them into the pan with the onions on a low heat. Stir them in and start to break them up. Remove the bay leaf from the spice liquid and add to the tomatoes mix and allow to cook, stirring now and again.
To serve: Line 3 bowls (must be heat proof) with the tomato chutney mix. Throw in a little bit of wilted spinach and sprinkle over a few chickpeas. Making two pockets for the eggs into the chutney/spinach crack two eggs into each dish.
Place in the oven for 7-8 minutes or until the egg is starting to bubble. While they are cooking heat a griddle pan over a high heat, brush the slices on each side with the olive oil and toast on the heated griddle pan for 1-2 minutes on each side or until charred and serve alongside the shakshuka.
Note: This restaurant recipe has been slightly amended by Bord Bia to make it easier for you to re-create at home.