Hearty Breakfast

Serves  4

This is a combination of pepper sopresso (Italian salami) with halloumi, tomatoes and red kidney beans on a mustard toast topped with an egg. It’s enough to last you through the day.

You can cook it in a pot or a heavy wok.

Buy an offcut of sopresso from a delicatessen. Don’t substitute with chorizo or sliced salami.

This dish needs punch and “hot sopresso” delivers. It has full grain black pepper in it, stick with that, don’t buy mild.

• Cut two slices of sopresso ~ 1 cm thick and cube to 1cm. About 200g

Heat wok to 7/10 heat, no oil, and add the sopresso. Once the oils start bubbling add

• 200g halloumi cut to twice the size of the sopresso cubes.

Roll the sopresso and haloumi together and smear the oil over both, don’t let the haloumi stick to the wok.

Reduce heat to 5/10 if you think it is burning, keep turning.

 

Tip in

• 300g can diced tomatoes
• 300g can red kidney beans, drained and washed

 

Simmer with a lid at 5/10 heat while preparing the rest.

 

• Toast (one piece each) smeared with mustard.

It can be thinly smeared as we just want to catch a smoky flavour.

 

Fry an egg each, or more if hungry.

 

Plate up with the toast on the bottom, wok mix and the egg on top with a grind of black pepper.

Because you can never get enough black pepper.