Roasted Sunchokes & Baked Eggs with Olives, Onions, and Plumped Raisins
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 4 Medium-sized sunchokes
  • 16 Medium-sized olives, whatever mixture you like (I used green and Kalamata), pitted and diced.
  • ½ Sweet onion, diced and sautéed
  • ¼ Cup raisins (regular or golden or a mixture)
  • 1 Tablespoon champagne vinegar
  • 1 Cup Water
  • Harissa
  • 4 Organic eggs
  • ½ Avocado mashed with your favorite guacamole ingredients (red onion, lime, cilantro, salt, etc..)
  • Optional: throw in any and all vegetables you enjoy! I used steamed brussels sprouts
Instructions
For the sunchoke and onion sauté (you can make this ahead of time and reserve in refrigerator):
  1. Preheat oven to 350F.
  2. Scrub and thoroughly dry your sunchokes. Rub with a drop of olive oil and a pinch of salt and place on a baking tray. Bake for 15 minutes on convection bake then turn your oven setting to bake and cook for another 45 minutes or until the sunchokes are soft and are easily pierced with a fork. Think potato. If your oven does not have a convection setting, you will have to bake them a little longer.
  3. In a small saucepan or baking dish combine champagne vinegar, water, and raisins. The liquid should cover your raisins, add more water if needed. Place raisins in oven alongside your sunchokes once the oven has been switched off convection. Cook for about 30 minutes or until the raisins have plumped. Drain off any excess water. If the liquid evaporates before the raisins have plumped, add more water.
  4. Dice your onion and sauté until starting to brown. Once browning toss in your diced olives and plumped raisins.
For the baked eggs:
  1. Preheat oven to 400F
  2. Place a cooked sunchoke at the base of a small oven safe ramekin, smash it with the back of a fork, and cover with some of the onion mixture. Scoop in some harissa and any vegetables you choose to use. Cover with more onion mixture and harissa. Finally, crack an egg on top, sprinkle with some salt and pepper and place in oven. Repeat for the remaining 3 sunchokes.
  3. Bake for 20-25 minutes or until egg is cooked to your liking.
  4. Serve with guacamole and more harissa.
Recipe by at https://www.thescratchartist.com/roasted-sunchokes-with-olives-pickled-onions-and-plumped-raisins/