We had lots of courgette flowers and tomatoes in the greenhouse and I made this for breakfast on Saturday. My mum asked me in detail how I had made it, which I took as a signal that it should be written down.
It is most definitely inspired by the recent acquisition of Diana Kennedy’s Essential Cuisines of Mexico. The previous night we had eaten an excellent supper of meatballs in tomato sauce from a recipe by her.
a double handful of mixed tomatoes, including an unripe (green) one or two if you have them, chopped roughly
a few courgette flowers, stamen removed, and chopped roughly
1 tablespoon of chipotle sauce or other smoky chilli sauce, or ½ teaspoon of smoked paprika
½ onion, sliced finely
1 garlic clove, chopped finely,
½ chilli, seeds removed if hot, sliced
1 teaspoon, vinegar
2 tablespoons, chopped coriander
1 fried egg / each
some crumbled white, salty cheese (could be feta, or other –Mexican queso fresco if you can find it)
bit more chopped coriander
How to make:
Fry the onion, garlic and chilli gently in a spoon of oil for a minute or two in a frying pan on a medium heat. Add the courgette flowers and fry for a minute. Add the tomatoes, and the vinegar and the chilli sauce and a pinch of salt and turn the heat down. Cook for minutes or so, so the tomatoes are softening but not totally collapsed. Taste for seasoning and add more salt or vinegar if desired.
Fry an egg, make some toast.
Serve the tomato mix with an egg on top, some crumbled cheese and a slice of toast.