Our Executive Chef Steve Allen has added our Côte twist to this classic slow-cooked bean stew with the addition of smoky harissa, baked eggs, and the city’s famous Toulouse sausage. Steve has written a recipe for you to recreate this dish at home.
Enjoy!
Breakfast Cassoulet recipe
This recipe is for 1 portion, so just increase the ingredients for more people.
Ingredients
Sauce:
- 1 tablespoon Olive oil
- 1 small Banana shallot
- 1 clove garlic
- 150g tinned haricot beans including the liquid in the jar/tin
- ½ teaspoon harissa paste
- 50g tinned tomatoes
- 50g sweet red pepper sauce or tomato passata
- 1 pinch rock salt
Cassoulet:
- 1 Toulouse sausage or similar around 80-90g
- 2 medium Free range eggs
Garnish:
- ½ teaspoon harissa paste
- 5 leafs flat leaf parsley
- 1 pinch rock salt
- 1 pinch black pepper
Method:
- Prepare your ingredients by peeling and chopping your shallots then crush your garlic
- Place your Toulouse sausage on a tray and bake in the oven for 6 minutes at 180˚c fan oven.
- While the sausage is cooking make your sauce
- In a thick bottomed pan, sweat down your shallots & garlic in the olive oil with a little rock salt
- Once half cooked, add your white beans with the cooking liquor it comes in followed by your chopped tinned tomatoes, harissa & sweet red pepper sauce
- Bring to the boil then simmer and cook for about 3-4 minutes until thick
- Place in a cassoulet dish or similar sized baking dish, make a well in the centre and crack your eggs straight into the middle.
- Slice your cooked sausage into 8 slices and arrange around the eggs
- Cover the dish and bake in the oven for at 180˚c fan for 10-12 minutes until the eggs whites are just cooked. Be very careful when taking out of the oven as the dish will be extremely hot
- Garnish with a small teaspoon of harissa paste and some chopped fresh parsley
- Serve with some toasted sourdough or your choice of good quality bread
