Rosie is an East London based food writer, stylist, journalist and author who’s been writing about chefs, restaurants and food since 2008. Having appeared on television in programmes such as MasterChef, London Live and Sunday Brunch, Rosie knows a thing or two about new and exciting recipes.
- 4 Mission Deli Original Wraps
- Olive oil, for frying
- 4 medium eggs
For the mojo verde:
- Small bunch of coriander, leaves picked and washed
- Pinch of salt
- 1 garlic clove
- Large pinch of cumin seeds, toasted
- 1 green chilli, charred over gas
- Sherry vinegar
- 150ml extra virgin olive oil
For the tomato sauce:
- 2 tbsp. olive oil
- 1 large onion, peeled and finely chopped stems from the coriander bunch, washed and finely chopped
- pinch of coriander seeds
- 2 red chillies, deseeded and finely chopped
- 2 x 400g tins of chopped tomatoes
- 2 tsp sherry vinegar
- tsp brown sugar
- Salt and pepper
1. Start by making the tomato sauce. Heat the oil in a heavy bottomed frying pan and sauté the onion, coriander stems, seeds and chilli with a pinch of salt over a low heat for about ten minutes. Add the garlic and cook for a further three minutes then add the tomatoes and sherry vinegar and sugar. Leave to cook for 15-20 minutes, until the sauce is thick and rich. If it’s too thick just loosen with a little water. Season with salt and pepper.
2. While that’s cooking make the mojo by pulsing the coriander leaves, garlic, cumin seeds and chilli together in a pestle and mortar to a green paste. Stir in the olive oil and season with sherry vinegar – you want it punchy so it makes you salivate (in a good way).
3. Toast the wraps in a griddle or frying pan, until lightly toasted on each side. Fry the eggs in some olive oil until crispy around the edges. Divide the wraps between warm plates, top with a good spoonful of the tomato sauce and a fried egg. Spoon over the mojo verde and enjoy.
I for one would quite happily have this dish for breakfast, lunch or dinner. Let us know if you try this recipe out or if you’ve got any other amazing recipes that should be shared.
Recipe prepared by Rosie Birkett