This is a perfect brunch dish with fresh tomatoes, spice and roasted peppers. Not only comforting but economical as it feeds so many using basic ingredients but wowing your friends and family with its vibrant colours and packing big flavours. Tinned tomatoes will also do nicely just ensure you cook them through along with the onions. You could be fancy and also make your own sourdough to go with this but I just used what I had to hand which was bought. I could eat this for dinner as well as with or without the eggs and could substitute a baked potato for the bread.
Ingredients
3 or 4 fresh medium sized eggs
Handful of cherry vine tomatoes
1 half of a roasted yellow pepper cut into slices
1 half of a roasted red pepper cut into slices
1 medium sized onion
2 top tomato paste
2 tbsp olive oil
1 tsp harisssa paste
1 1/2 tsp ground cumin
2 tbsp thick greek yoghurt
1 avocado
sea salt and ground black pepper
Basil leaves to serve
slices of sourdough (optional)
Vegetarian
Serves 2 hungry people or 4 people
Equipment
Frying pan
Heat the olive oil in the frying pan over a medium heat. Cut the onion into dices and fry. Add the chopped cherry tomatoes (or tinned) and fry for 5 minutes. Add the ground cumin to the mix. Add the Harissa paste and tomato paste and stir in. Simmer for 10 minutes. Break the eggs into small bowls. Make holes/nests into the tomato mixture and gently lower the eggs into the nests you have made (if the tomatoes keep running back into it, be determined with a spoon to create the nests and move the mixture back). Turn down the heat whilst you do this as it will make it easier. Put on a slow simmer ensuring the eggs bubble away nicely but do not overcook. It will take 8-10 minutes but make sure the whites of the eggs are cooked and the yolks runny. Leave for a couple of minutes to settle and ensure the eggs are cooked - you may want to move the pan around the heat so that all eggs get cooked evenly. Slice the roasted peppers and place in the tomato mixture on top. Season with salt and pepper and a sprinkling of torn basil leaves and serve hot.
Serve with yoghurt and avocado in a small bowl. Cut bread and serve.
Комментарии