On Sunday morning after a late night, I lay in bed for ages thinking about what I wanted to eat for breakfast. I was starving and therefore fantasised about an elaborate, protracted feast. As it were, there was not that much in the house other than eggs and bread. And a tin of tomatoes.
There are definitely many different versions of eggs in tomato sauce around, some involving meat, or peppers, but this is what I made with the ingredients available. I had a breakfasting companion in Nancy, who’d had the same late night as I did, and gave these eggs a positive review.
2 eggs (or more if you wish)
1 tin good chopped tomatoes
2 teaspoons sweet smoked paprika
1 clove garlic, crushed with salt
1 teaspoon, hot chilli flakes
1 tablespoon, chopped parsley (optional)
3 tablespoons, olive oil
good bread to dip, and rocket
How I made it:
Heat up olive oil with the paprika, garlic and chilli flakes until the garlic is aromatic in small frying pan – around 30 seconds of light sizzling. Add tin of tomatoes. Cook for 10 minutes on a medium heat. Season well with salt – 2 good pinches, and taste for seasoning. When satisfied, very gently break eggs into the sauce. Cook for a minute or so on a gentle heat on the hob, then place under the grill for a couple of minutes to finish the eggs – remove before the yolk is hard. Finish with parsley, and a light dusting of smoked paprika.
Good bread to dip in and clean the pan, and rocket, to freshen it up.