This decadent breakfast is quick and easy to make, consisting of eggs poached in a rich tomato sauce, containing plenty of warming spice to kick-start a cold day! It is a favourite weekend breakfast in my household, and you can make it as mild or as spicy as you like. It provides a great source of protein from the eggs, and is also a great way to include a few extra veggies like spinach, without the kids complaining!
Ingredients
2-3 Tablespoon of Extra-Virgin Olive oil
2 cloves garlic, minced
3 Spring onions, thinly sliced
2 Red chillies, thinly sliced
2 X 400g Tins of diced tomatoes
1/4 cup of water
1 cup spinnach, washed
5-6 eggs
1/2 cup fresh basil, roughly chopped
1/4 cup parmesan cheese, grated
Sea salt & Black pepper, to season
Directions
Heat the oil in a medium sized frying pan over a low-medium heat, adding the garlic and cooking for 1-2 minutes. Add in the spring onions and chillies, cooking for a further 1-2 minutes or until fragrant.
Pour in the tinned tomatoes, water, spinach, and half of the basil, stirring to combine. Bring to a simmer, then turn the heat to low and cook for 10 minutes, with lid on.
Remove the lid and season with salt & pepper. Using a large spoon, create small indentations into the sauce where you will place each egg. Gengtly crack the eggs one at a time, into the sauce, covering with a little of the sauce once in the pan. Cook on low heat for 5-6 minutes or until the egg whites are cooked through and the yolk is cooked to your liking.
Remove from the heat and serve straight from the pan, sprinkling the remaining basil and parmesan over the eggs, adding some extra chilli (if desired). Serve with crusty sourdough bread and enjoy!
