Since it’s Easter Sunday today I thought it appropriate to post a recipe for eggs. I made this dish recently for a brunch and it was really good. Although the original recipe says to serve it in tortillas, we just had it with bacon and some other brunch dishes and that worked too.
Oil for cooking
1 onion, finely sliced
2 cloves garlic, finely sliced
2 red peppers, deseeded and finely sliced
2 red chilis, deseeded and finely sliced
1 large dried chili or some dried chili flakes
3 bay leaves
2 tins tomatoes
2 large tomatoes, sliced
salt & pepper
150g grated cheddar
Heat the oil in a large pan, preferably a shallow one with a lid. Fry the onion, peppers and chilis. Add the garlic, salt & pepper and cook on a low heat for about 15 mins. until the vegetables have softened. Mash in the tinned tomatoes. Bring up to the boil and then cook on a low heat for a further 5 mins.
Once the mixture is thick, taste it and add more seasoning if necessary. Arrange the sliced tomatoes on top. Use a spoon to make small wells in the stew and crack an egg into each well. Put a lid on the pot and let it sit on the heat for 3-4 minutes or until the eggs are poached to your liking. Sprinkle the cheddar over the top before serving.
(You can also make the tomato stew in a saucepan, transfer it into a serving dish and cook the eggs under the grill instead – see photo).