- For the spicy Mexican tomato sauce:
- 2 T sunflower oil
- 4 ripe tomatoes
- 4 green chillies
- 1 onion, roughly chopped
- 4 cloves garlic, finely chopped
- 1 t cumin seeds, crushed
- 1 t coriander seeds, crushed
- 2 t ground coriander
- 2 T tomato paste
- 4 T maple syrup
- salt, to taste
- For the eggs
- 12 free-range eggs
- salt, to taste
To make the spicy Mexican tomato sauce: Heat the sunflower oil in a pan over a medium heat and add the tomatoes and chillies. Cook for 5 minutes, turning regularly to ensure they don’t char too much. Remove the chillies and continue charring the tomatoes until soft inside. Remove from the pan and set aside.
Add the onion to the same pan and soften, then add the garlic. Cook for 5 minutes, or until the onions are caramelised. Add the spices and toast for 1 minute, then stir through the tomato paste, tomatoes and chopped chillies.
Continue cooking, stirring, until the tomatoes break down into the sauce, then add the maple syrup and season with salt to taste. Reduce the heat to low and slowly reduce the sauce to thicken slightly.
To make the skinny eggs, add enough water to a pan to cover the base, then bring to a gentle simmer.
Crack the eggs into a bowl, then carefully pour into the simmering water. Allow the whites to set slightly before carefully scrambling and breaking the yolks into the whites. Once the eggs are cooked, the water will have evaporated. Season with salt to taste.
Serve the eggs with the spicy sauce and crispy bread.
Chef's note: Heard of the #breakfastarian movement? Breakfastarians love eating breakfast any time of the day or night, and think nothing of cooking a good old English fry-up or eggs Benedict for dinner. Apart from being relatively quick and easy to whip up, these dishes are also the ultimate comfort food after a long day at the office.
A breakfast idea I recently spotted is something called ‘skinny eggs’, where you cook scrambled eggs using water instead of oil. The eggs take on a beautiful airy, mousse-like texture.