Turkish-inspired
eggs with crispy
chorizo and pita toast
Chop 1 x 35 g punnet sliced Woolworths
chorizo and pan-fry in 1 T olive oil until
crispy. Chargrill 12 Woolworths mini pita
breads until toasted. Boil 6 free-range eggs
to your preference, cool and peel. Spread
150 g Woolworths feta-and-herb dip onto
the base of a large shallow bowl, top with
2 sliced spring onions, the halved eggs and
crispy chorizo. Drizzle with the spicy oil
from the pan. Serves 4
WINE: Jordan The Real McCoy
Riesling 2018
ADD FISH AND
ADESSERTWoolies’ pickled hake fillets in a
mild curry sauce with onions and
bayleavesshouldalwaysbeinyour
fridge as a summer standby. End
the meal with slices of cinnamon-
dusted milk tart and coffee.124 TASTE JAN/FEB 2019
EAT IN FOR LESS