Oeufs en Meurette with a Wallis and Futuna Twist

Ingredients

In this Wallis and Futuna adaptation, we incorporate local spices and flavors to enhance the traditional French dish. The red wine sauce is infused with Wallis and Futuna spices, giving it a unique island twist. Additionally, we use locally sourced mushrooms and onions to add an earthy flavor that complements the dish perfectly. We alse have the original recipe for Oeufs en meurette, so you can check it out.

• 4 eggs 4 eggs
• 500 ml (2 cups) red wine 500 ml (2 cups) red wine
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200 g (7 oz) mushrooms, sliced 200 g (7 oz) mushrooms, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon Wallis and Futuna spice blend (made with local spices) 1 teaspoon Wallis and Futuna spice blend (made with local spices)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2.5g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 10g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the mushrooms to the pan and cook until they release their moisture and start to brown.
3. 3.
   Stir in the tomato paste and Wallis and Futuna spice blend, and cook for another minute.
4. 4.
   Pour in the red wine and bring to a simmer. Let the sauce cook for about 15 minutes, allowing the flavors to meld together.
5. 5.
   While the sauce is simmering, bring a separate pot of water to a gentle boil. Carefully crack the eggs into the water and poach them until the whites are set but the yolks are still runny, about 3-4 minutes.
6. 6.
   Using a slotted spoon, remove the poached eggs from the water and set them aside.
7. 7.
   Once the sauce has thickened slightly, season with salt and pepper to taste.
8. 8.
   To serve, spoon the red wine sauce onto plates and carefully place a poached egg on top. Garnish with fresh parsley.

Treat your ingredients with care...

• Wallis and Futuna spice blend — If you can't find a pre-made Wallis and Futuna spice blend, you can create your own by combining equal parts of ground cloves, cinnamon, and nutmeg.

Tips & Tricks

• For a richer flavor, use a full-bodied red wine in the sauce.
• Adjust the cooking time for the poached eggs based on your preference for yolk consistency.
• Serve the Oeufs en Meurette with crusty bread to soak up the delicious sauce.

Serving advice

Serve the Oeufs en Meurette with a side of steamed vegetables or a fresh green salad for a complete meal.

Presentation advice

Garnish each plate with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.