Updated: Apr 24
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. I used Nature's Choice London as their box delivery service included 3 different types of vine tomatoes. Usually in my household my son has roasted tomatoes for lunch so it is the first thing that is in short supply, especially if we have pasta for dinner as well. During these lockdown times I have a 6"5 son who literally eats like crazy so I have to get my ingredients to go a long way. I also used tomato paste from a tin from Nature's Choice too, as I had it in my store cupboard, but you can omit this if you do not have it although it is a good staple to have to hand. 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.
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
sea salt and ground black pepper
Basil leaves to serve
slices of sourdough (optional)
Serves 2 hungry people or 4 people
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 tomatoe paste and stir in. Simmer for 10 minutes. Break the eggs into small bowls. Make holes/nests into the tomatoe 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 gas 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 and watch like a hawk. It will take 8-10 minutes but make sure the whites of the eggs are cooked but the yolks are cooked but 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.