Spiced tomato and egg brunch

Spiced tomato and egg brunch



  • 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


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.

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Serving Suggestions


  • 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.


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