San Marzano tomatoes – the best kind of tinned tomatoes for this if you can find them.
This is the egg dish that I made for the vegetarians at the Oasis Farm ideas supper that I catered for last Wednesday and they told me how much they loved it, so I thought I would write it down. Sadly I didn’t take a picture, though it was very pretty.
1 onion, finely sliced
1 tin of good quality tomatoes
1 red pepper, cut into small chunks
6 small new potatoes
1 smoked Chipotle chilli, pounded into small pieces (or one heaped teaspoon of smoked paprika)
1 fat clove of garlic
½ tablespoon of cumin seeds
a small bunch of small vine tomatoes (optional)
1-2 eggs per person
3 tablespoons of greek yogurt mixed with 1 clove of bashed garlic and a pinch of salt (remove the garlic after 30 minutes)
a small knob of unsalted butter and ½ teaspoon of smoked paprika (Optional)
a few leaves of washed coriander
How to make
Add the garlic to the garnish yogurt with the salt and leave. Place the new potatoes in a pan and cover with cold water and a good pinch of salt, bring to the boil and cook for 10 minutes. Remove and cut into halves.
In a frying pan, melt a small knob of butter and a splash of olive oil and soften the onion for a few minutes.
Meanwhile, pound a large clove of garlic with the cumin seeds and a pinch of salt. Add to the frying pan and cook for a minute or two. Add in the potatoes with a good pinch of salt, coat in the spice mixture and fry for 5 minutes until browned.
Add in the red pepper and fry for 3 minutes.
Add in the tomatoes and a tinful of water and crush with a wooden spoon. Add in the chilli and simmer for 15 minutes.
Add in the fresh tomatoes if using, and simmer for a further 10 minutes.
Fry as many eggs as you want.
When they are cooking melt the butter for the garnich in a separate pan and add in the smoked paprika. (Optional)
When the eggs are cooked, place them on top of the sauce, spoon over the garlic yogurt, the melted chilli butter and the fresh coriander.