Issue link: https://maltatoday.uberflip.com/i/824559
maltatoday, TUESDAY, 16 MAY 2017 14 Food Election Eating habits of a person can tell you a lot about them. When you go out on a first date you tend to judge your date by what he/she chooses and the way he/she eats it. Politicians are no different. Join us as we find out which politicians love or hate which foods. Munchies Hard boiled egg on toast with harissa butter MARLENE FARRUGIA Leader and only sitting member of parliament of Malta's newest political party, the Partit Demokratiku, Marlene Farrugia has been outspoken on her views on divorce, environmental issues and good governance infringements, often going against her former party's views. Though her political views are candid and direct, her choice in food is a lot more subdued. When asked what her favourite meal is, she went for a simple dish of eggs on toast. Though this may seem like a boring choice, eggs and toast can be spiced up in infi- nite ways to make your meal a little different every time. Here are some of our favour- ite eggs on toast. Harissa • 1 red pepper • ½ tsp coriander seeds • ½ tsp cumin seeds • ½ tsp caraway seeds • 1 ½ tbsp olive oil • 1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total) • 3 cloves garlic, coarsely chopped • 3 hot red chillis, seeded and coarsely chopped • 1½ tsp tomato paste • 2 tbsp lemon juice • ½ tsp salt Toast • 2 tbsp unsalted butter, softened • 1 tsp harissa (homemade or store-bought) • ¼ lemon, juice only • 2 thick slice multigrain bread • 2 hard-boiled egg, sliced • Parsley leaves • Salt and pepper Method 1. Make the harissa by placing the pepper under a very hot grill, turning occasionally for about 25 mins, until blackened on the outside and completely soft. 2. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds. 3. Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for two minutes. Remove them to a mortar and use a pestle to grind to a powder. 4. Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chillies for 10 to 12 mins, until a dark smoky colour and almost caramelised. 5. Blitz together in a food processor until smooth, adding a little more oil if needed. 6. Store in a sterilised jar in the fridge for up to two weeks or even longer. 7. Add butter and 1 tsp of the homemade harissa to a small bowl, stirring to combine. 8. Season with coarse sea salt and a squeeze of lemon juice, mix well and set aside. 9. Toast bread in the oven until lightly golden in a toaster or in the oven. 10. Spread half of the harissa butter on each slice of the toast, then top with sliced hard-boiled egg and parsley. 11. Season salt and pepper and a squeeze of lemon juice. Any unused harissa butter in the refrigerator for up to two weeks. Ingredients • 1 cup sprouts (such as sunflower, radish, or alfalfa) • 1 tsp lime juice • Salt and pepper • 2 tbsp olive oil • 2 large eggs • Crushed red pepper flakes • 2 flatbreads • Hot sauce (for serving) • 30g feta • Avocado slices and lime wedges (for serving) Method 1. Toss sprouts with lime juice in a small bowl and season with salt and pepper. 2. Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. 3. Cook until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 mins. 4. Add red pepper flakes to oil and remove pan from heat. 5. Warm the flatbreads and top with sprouts and fried eggs. 6. Spoon chilli oil from skillet around and drizzle with hot sauce. 7. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce. Chilli and olive oil fried egg with sprouts and avocado