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Asparagus & Poached Egg Malawach

By Brother Marcus
Mediterranean
Recipe uses Green Jalapeño Sauce
Recipe uses Green Jalapeño Sauce, Original Red Sauce
Green Jalapeño Sauce, Original Red Sauce
Servings:
4
imagePrep Time:
60 minutes
PT60M
imageCook Time:
15 minutes
Asparagus & Poached Egg Malawach with TABASCO® Sauce and TABASCO® Green Sauce
Asparagus & Poached Egg Malawach

Ingredients

For the Malawach
1 ½ cups all-purpose flour (plain flour)
½ cup strong flour (bread flour)
2 Tbsp caster sugar
Good pinch of salt
½ cup warm water
¼ cup unsalted butter, softened
Fresh Crushed Tomato Mixture
6 good quality vine tomatoes
1/5 tsp dried oregano
1/5 tsp ground cilantro (coriander)
Good pinch of sea salt flakes
TABASCO® Sauce Zhoug
1 ¾ cups fresh parsley
½ cup fresh mint
1/3 cup fresh dill
½ a banana shallot
½ a red chilli
Poached Eggs
4 eggs
2 Tbsp white wine vinegar
Grilled Asparagus
16 asparagus spears
¾ Tbsp olive oil
Good pinch of salt
To Garnish
Sprinkle of watercress
Salt and pepper, to taste

Preparation

To Prepare the Malawach

Mix the flours, sugar, and salt together.

Slowly add the water into the flour mix, using your hand combine until a dough is formed.

Knead the dough for around 5 minutes until smooth. Then cover with saran wrap (clingfilm) and set aside to rest for 30 minutes.

Divide the dough into 8 equal balls. Use 1 tablespoon of butter and spread across a clean work surface. Work with 1 ball at a time making sure the rest are kept covered. Roll out the ball into a circle using a rolling pin. Take 1 more tablespoon of butter and spread on top of the circle of dough. Press and slide the butter over the disc, stretching it until you get a very thin rectangular sheet. From the widest edge roll the sheet to form a “rope” shape. Coil up the rope like a pinwheel, then flatten the pinwheels out using a rolling pin and layer between parchment paper. Chill the dough in the fridge or freeze the dough to make it easier to handle when cooking.

To cook, place the Malawach discs into a non-stick pan on a medium to high heat. Colour on one side and flip to colour the other side (around 2 minutes on each side).

To prepare the Fresh Crushed Tomatoes

Quarter the tomatoes removing the seeds. Grate the flesh on a course grater removing the skin. Add the dried oregano, salt, and ground cilantro (coriander) and set aside.

To Prepare the TABASCO® Green Sauce Zhoug

Finely chop the herbs, deseed the chili and finely chop, then dice the peeled shallot.

Mix all the ingredients together adding the TABASCO® Green Jalapeño Sauce to taste, then set aside.

To Prepare the Poached Eggs

Take a large pan of water with the vinegar and bring to the boil. Gently crack the eggs and drop just above the water level. Reduce the heat to a rolling boil and cook the eggs until just cooked.

If not using straight away, place them into cold water to cool. These can then be reheated in boiling water when needed.

To Prepare the Asparagus

Cut off and discard the tougher ends of the asparagus, then place the asparagus spears in a bowl and mix with the olive oil and salt. Place onto a hot griddle pan and char until just tender.

To Assemble

Finally, place the hot crispy Malawach onto a plate, placing 4 grilled asparagus spears fanned out. Place the egg on top of the asparagus and a spoonful of the crushed tomatoes next to the egg. Drizzle a good spoonful of the TABASCO® Green Sauce Zhoug around the asparagus and egg.

Season the egg with salt, freshly cracked pepper and TABASCO® Original Red Sauce and garnish with a small bunch of watercress.

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You will need:

Green Jalapeño Sauce

Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.

Green Jalapeño Sauce

You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce