Spicy Tomato Brunch Eggs

Prep Time:10 Mins, Cook Time: 30 Mins, Total Time: 40 Mins

May 31, 2017

Spicy Tomato Baked Brunch EggsInspiration for this dish comes part from Mexican ‘huevos rancheros’ and part from Middle Eastern ‘shakshouka’, either way I do love a little chilli in my weekend breakfasts. We do eat this quite a lot, every couple of weeks at least I’d say. Tending to be a later breakie or brunch option and a healthier change to our usual bacon butties which I’m probably a little over-partial for. The Monsters too. I can’t help but cram as many veggies as I can muster to the tomato and chilli sauce as it’s always good to smugly know you’re well on your way to 5-a-day by the end of breakfast, particularly good if you’re aiming at the recently suggested veggie-tactic 10-a-day. My kids will sometimes eat this, it’s more the veggies for breakfast that puts them off than the chilli content. Chillies are suddenly the height of uber cool to seven year olds apparently. On the whole though it’s a better recipe for older children or grown ups.

Like all my food there’s no rules here, just throw in any veggies you have to hand, even some sneaky bacon or chorizo if you wish to meat things up. Start the sauce with leek or onion, garlic too if you can handle it for breakie. Add your veggies, peppers are perfect, courgette, mushrooms and aubergines work a treat and I always like some greenery in there too, think spinach, kale or chard. Add chilli (fresh or dried. I use two whole pakistani dried red chillies, my fave at the moment). Throw in a tin of chopped tomatoes (fresh are great when in season) and some tommie puree. Season well, cook until the veggies are tender then poach the eggs in the sauce. Top with a few snipped chives, coriander or parsley, maybe even a little crumbled feta or goats cheese too. Serve with crusty bread or even better quickie homemade soda bread to soak up all the sauce. And save any leftovers for late night snacking later. 

The Good Stuff:

Tomatoes, Onion, Leek, Peppers, Courgette, Spinach, Any veggies you choose to use, Eggs

Great For:

Older Kids, Grown Ups, Brunch, Late Breakfast, Supper, Chilli Fans, 5-a-Day, 10-a-Day


* Use any veggies you have in or are in season. For a little added protein add bacon or chorizo and top with a little crumbled Feta or Goats Cheese.

Special Equipment:

A heavy based wide pan or casserole which you have a lid for.

Spicy Tomato Brunch Eggs

Ingredients Prep Time:10 Mins, Cook Time: 30 Mins, Total Time: 40 Mins

To make enough for four:
2 tbsps Olive Oil
1 Onion or large Leek, finely sliced
1 Pepper, yellow, red or orange*, sliced into strips
150g Mushrooms or 1 Courgette*, diced
2 large handfuls of Chard, Kale or Spinach*, washed, dried & shredded
2 small fresh or dried red chillies, or a couple of pinches of chilli flakes
1 tin Chopped Tomatoes
1 heaped tbsp Tomato Puree
1 pinch each of Sugar, Salt and Pepper
4 – 6 Eggs
A few herbs to top, Chives, Parsley or Coriander

1. Heat the oil in large and wide heavy based saucepan or casserole dish.
2. Cook the onions for a few minutes, then add the other veggies bar the greenery which will take less time to cook. Cook for a further ten minutes or until nearly tender.
3. Add the chilli, cook for a couple of minutes before stirring in the chopped tomatoes and tomato puree and a pinch each of sugar, salt and pepper. Stir through the shredded green leaves and cook the sauce until all the veggies are fully tender.
4. Make small dents or ‘wells’ in the sauce and crack in the eggs. Season the top of the eggs with salt and pepper. Turn the heat to low and place the lid on the pan.
5. Leave to cook for about five minutes until the eggs are just cooked through, but yolks still runny. Snip the herbs over the top.
Serve immediately. Devour.

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