RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 avocados, diced
  • 2 spring onions, finely sliced
  • ¼ cup chopped coriander
  • Juice of 1 lime
  • 3 merguez sausages
  • 8 eggs, beaten
  • 2 Tbsp chipotle sauce (from chipotles in Adobo)
  • 100gm firm ricotta
  • Salt and Pepper
  • 1 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • 4 Simson’s Pantry Gluten Free Wraps
  • Chilli flakes, to serve

METHOD:

  • Pre-heat deep fryer with oil.
  • Slice the wraps into sixths. Place them into the deep fryer until crispy. If you don’t have a deep fryer, you can do this in a saucepan.
  • Heat a pan over a medium-high heat with EVOO. Remove the casing from the sausages and add the meat to the hot pan. Break up into smaller chunks with a wooden spoon and fry off, stirring often until golden and crispy. Add chipotle and mix through. Remove from the heat and transfer to plate.
  • In a bowl, add the avocado, onion, coriander and lime zest and juice, season to taste with salt and pepper and adjust with extra lime juice if required. Set aside.
  • In another bowl, beat together the eggs. Heat a pan over a low heat with EVOO. Add the egg mixture and gently move the eggs around the pan with spatula constantly until slightly under-cooked.
  • To assemble the bowl. place the eggs, chipotle sausage, avocado salsa and the wrap crackers. To serve, add fresh coriander and a sprinkle of chilli flakes.

Our friends at Wine Selectors recommend pairing this dish with a Fiano or Tempranillo.

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