Sourdough Toast Topped with Aubergine Purée, Poached Eggs & Chorizo


150g FAGE Total 0%

1 medium aubergine sliced ½cm thick

8 slices sourdough bread

Pack sliced chorizo

1 lemon, zest & juice

1 tbsp tahini paste or almond butter

1 clove garlic, crushed

4 eggs

2 tbsp finely chopped parsley

2 tsp sumac

  1. Heat a large griddle pan and cook the aubergine in batches until well charred on both sides. Set aside to cool for 10 minutes. Toast the bread until charred on both sides.
  2. Cook the chorizo on a grill pan until crisp.
  3. Meanwhile, add the cooked aubergines to a food processor, add FAGE Total 0% yoghurt, lemon juice, tahini or almond butter and garlic. Blend until smooth.
  4. Poach the eggs in simmering water for 2-3 minutes. Mix the lemon zest with parsley and sumac, seasoning well.
  5. To serve, top the toasts with a dollop of aubergine purée, sliced chorizo, a poached egg and sprinkle with the spiced parsley.