I dream of having a little extra time, someday, somehow, to make this for 'brunch'. Jesse and I love it, and it's a great way to use the heels of your aging loaf of the week!

Serves 4.? or a hungry 2

  • 3 Tbs olive oil
  • 1 tsp cumin seeds
  • 1 large onion, halved and thinly sliced
  • 1 garlic clove, crushed
  • 2 red, orange or yellow bell peppers, cored, seeded and thinly sliced
  • 1/2 tsp hot smoked paprika
  • 1 (14 oz) canned tomatoes and juices crushed up a bit
  • salt and pepper to taste
  • 4 large eggs

Find an oven proof, flame proof big fry pan, and heat over medium heat. Add olive oil. Add the cumin seeds and fry gently for a couple minutes, add onion and cook gently for 8-10 minutes or until soft and golden. 

Add garlic and peppers and continue to cook over low hear for 20 minutes, stirring often, until the peppers are soft. Add paprika, tomatoes and their juice and salt and pepper. Cook gently for 10-15 more minutes and preheat your oven to 350. 

Make 4 hollows in the pepper tomato goo and carefully break an egg into each. Bake for 10-12 minutes but watch carefully, you want the whites to set but the yokes to remain runny. 

Remove. Grab your bread crusts to soak it up, the paper, and a beer or bloody mary and enjoy! Happy weekend.

( I take no credit for this recipe, slightly adapted but all credit to River Cottage Veg)

Jesse MayhewComment