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.
- 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
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.
With a spoon, smear the bottom of a four bowls with 1/4 cup each of Kaizen Trading Co. Spicy Chickpea Hozon.
Crack one egg per bowl onto the center of the Hozon and lightly season with salt.
Cover with shishito peppers.
Garnish with grated cheese. Serve immediately.