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Slow cooked egg with chickpea hozon, blistered shishito peppers, and farm cheese

Slow cooked egg with chickpea hozon, blistered shishito peppers, and farm cheese

Chef Andrew Gerson

This farm-fresh meal focuses on locally available ingredients to pair with our Greenmarket Wheat, brewed with 70% New York State grains and 100% New York State hops. Enjoy the complex medley of flavors, capped off with the spritzy energy of Greenmarket Wheat.

Ingredients

  • 1 cup Kaizen Trading Co. Spicy Chickpea Hozon (available here: ktcny.com)
  • 4 eggs boiled for 3-4 minutes and cooled in ice water
  • 1 lb shishito peppers
  • ¼ lb hard local cheese ( ask your cheesemonger for a good suggestion)
  • salt to garnish
  • 1 tsp. olive oil

Directions

      1

      In a hot skillet, add half the oil and heat until smoking. Add half the peppers, cook until blistered (1-2 minutes) and remove. Repeat with the second half, then season all of the peppers with salt.

      2

      With a spoon, smear the bottom of a four bowls with 1/4 cup each of Kaizen Trading Co. Spicy Chickpea Hozon.

      3

      Crack one egg per bowl onto the center of the Hozon and lightly season with salt.

      4

      Cover with shishito peppers.

      5

      Garnish with grated cheese. Serve immediately.

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