A spicy, indulgent breakfast, perfect for a rainy morning.
We were lucky enough to have a few days of beautiful weather, tricking us into believing that Spring really was here. Unfortunately, the rain is back here in Canberra, and weather like this calls for comfort food!
Comfort food for me needs to be a few things: it needs to be rich and heavy, but it especially needs to be something you can make with what you already have in the pantry. This is one of those dishes.
While this dish is traditionally a breakfast dish, it also makes for a hearty vegetarian meal when paired with a salad or some roast vegetables.
It’s good to note that while this is the traditional recipe, it is definitely one of those meals that you can tinker with, and you can really just throw in whatever you have laying around. These kinds of dishes are absolutely my favorites – forget precision!
- Olive oil
- 1 small onion, diced
- 1/2 capsicum, julienned
- 1 clove garlic, minced
- 1/2 tsp cumin
- 1/2 tsp sweet paprika **
- 1 can diced tomatoes / 3 fresh tomatoes, diced *
- Cayenne pepper, to taste
- Salt and pepper, to taste & serve
- 3 eggs
* For recipes like these where the tomatoes are well cooked-down, I prefer to use tinned tomatoes which have more juice and pulp, and save the fresh tomatoes to be used raw.
** Not the traditional option, I sometimes use mild smoked Spanish paprika (pimentón de la Vera) for extra depth.
Heat olive oil in a small pan on medium-low heat. Cook the onions and capsicum until soft (10-15 minutes) then add the garlic, cumin and paprika and cook for 1 minute more until aromatic.
Add the tomatoes and turn the heat up until the tomatoes are slowly bubbling. Add cayenne pepper, salt, and black pepper to taste.
Cook the tomatoes until the sauce has thickened to your liking (10-15 minutes) then add the eggs, being careful not to break the yolk. Cover the pan and cook until the whites are set and the yolks are runny, 7-10 minutes.
Sprinkle salt and pepper over the eggs and serve immediately with fresh, warm bread.