Baked chilli tomatoes with poached eggs and mozzarella
This fiery brunch recipe makes the most of ripe, seasonal tomatoes, perfect for lazy weekend mornings.
Ingredients
- Olive Oil30 ml
- Sherry vinegar10 ml
- Egg4 ცალი
Instructions
4 steps- 1
Preheat the oven to 230C/210C Fan/Gas 8.
- 2
Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2-3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover.
- 3
Put the pan in the oven and roast for around 40 minutes until blistered.
- 4
Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3-4 minutes to warm. Remove and serve.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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