Spiced tomato and egg brunch

Serves:

Ingredients

• 2 tbsp olive oil
• 1 brown onion, finely sliced
• 3 cloves garlic, finely chopped
• 1 tsp caraway seeds
• 1/2 tsp ground coriander
• 1/2 tsp chilli flakes
• 1 tin (400g) chopped tomatoes
• 1 cup ripe cherry tomatoes
• 1 egg per person
• 1 tbsp parsley, finely chopped
• sourdough bread

Method

Bring a frying pan to medium heat, add the olive oil and cook the onions for about 5 minutes, or until soft.

Add the garlic and spices and cook for another minute or two. Pour in the tomatoes, tinned and fresh, and cook for about 10 minutes on a gentle simmer.

In another pan, fry the eggs sunny-side-up. Serve each person a good spoonful of the tomatoes, topped with the egg and place a big plate of bread slices with good butter in the centre of the table.

Find more breakfast and brunch recipes:

• Banana and honey porridge
• Basic pancakes
• Big breakfast
• Bull's eye egg
• Fluffy cheese omelette
• Eggflip
• Breakfast burritos
• Golden brunch puffs
• Baked cinnamon apple porridge
• Homemade crumpets
• Almond croissants
• Bacon and egg muffins
• Lemon butter
• Apple & hazelnut bircher muesli

Serving Suggestions

Note

• I add lots of chili and a squeeze of lemon juice to mine, and if it’s handy, half an avocado, too.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder.  You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.