This recipe is perfect for a weekend brunch or a nice light lunch. If you love eggs like me it’s a perfect twist on your usual egg! To make it more filling, you can serve with wholemeal wraps or rye bread. And you can make it as spicy as you like by adding some wonderful fresh red chilli (if you dare!) 😉
Happy weekend x
Serves 5-6 Ingredients: - 1 onion - 2 gloves of garlic - 2 red peppers - olive oil - 3 fresh bay leaves - salt and pepper - 400g tin chopped tomatoes - 2 large ripe tomatoes - 6 large free range eggs - 1/2 bunch of fresh coriander - 1/2 tsp. smoked paprika (optional) - 1 fresh red chilli (optional) Method: Peel and finely chop the onion and garlic. Cut the pepper and chilli (if using) in half, scoop out the seeds and pith, then finely slice them. Place a large pan over a high heat and add 1 tablespoon olive oil. Add the onion, garlic, peppers, fresh chilli, bay leaves, paprika powder and a tiny pinch of salt and pepper. Stir well and cook for about 15 minutes to soften and caramelise. Meanwhile, pick the coriander leaves into another bowl, discarding the stalks. When the time is up, pour the tinned tomatoes into the pan, breaking them up a bit with a spoon, then bring to the boil. Lower the heat and cook for a further 5 minutes, or until thickened and reduced. Slice the 2 fresh tomatoes. Lay them over the top of the mixture, then use a spoon to make 6 small wells in the tomato stew. One at a time, crack the eggs into a small bowl, then pour the eggs into the wells, so they poach in the juices. Pop the lid on, and let the eggs cook for 3 to 4 minutes- when they are done to your liking, turn the heat off. Pick out and discard the bay leaves. Sprinkle with coriander. When eating with a wrap, warm them up in the oven for couple of minutes, scoop the tomato stew into the wrap and sprinkle coriander (or cheese if you like!) before wrapping up tight.