MEAT RECIPE

Breakfast Heirloom Tomato Shakshuka with Bacon Salsa 

 
 
 
 

Ingredients

Cobram Estate EVOO

5 heirloom tomatoes, diced

1 golden shallot, finely diced  

1 tablespoon smoked paprika 

8 eggs 

1/3 cup roughly crumbled goat’s feta

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9 rashers bacon 

2 pickled jalapeno chillies 

juice of 1/2 lemon 

salt

Cobram Estate EVOO

10 chives, finely chopped

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toasted bread, drizzled with Cobram Estate EVOO

Feeds 4

HOW TO MAKE IT

Heat your Traeger Grill to 180∞C as per the instructions.

Place a cast-iron frying pan on the grill. Add a good splash of EVOO, then the diced tomatoes and shallot and cook for about 10 minutes or until they start to reduce. Stir in the smoked paprika. Make indents in the tomato mixture and crack in the eggs, then sprinkle over the feta. 

At the same time, place the bacon rashers and jalapeño’s on the grill beside the pan. Close the lid and cook for another 15 minutes. Once the bacon is cooked, add eight rashers to the pan, reserving the last rasher for the salsa.

Dice the jalapeño and reserved bacon and toss into a bowl.

Squeeze the lemon juice over the diced jalapeño and bacon and season with a little salt and EVOO. Stir through the chives.

Serve the shakshuka with the bacon salsa, toast and coffee.

Suggested Equipment: Traeger Grill, Large cast-iron frying pan.