Photo by: Jonathan Lovekin

Red pepper & baked egg galettes

Print Recipe

4 medium red peppers, halved, deseeded and cut into 1cm wide strips
3 small onions, halved and cut into 2cm wide wedges
4 thyme sprigs, leaves picked and chopped
1 tsp ground coriander
1½ tsp ground cumin
6 tbsp olive oil, plus extra to finish
1½ tbsp flat-leaf parsley leaves, roughly chopped
1 tbsp coriander leaves, roughly chopped
250g best-quality, allbutter puff pastry
30g soured cream
4 medium free-range eggs (or 160g feta cheese, crumbled), plus 1 lightly beaten
salt and cracked black
pepper

Serves 4

(p 243, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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