Sunday mornings are often reserved for waking up, refusing to surface until you absolutely must, 12 cups of coffee from my Wonder Woman mug and then a cannonball movement through the door to crack on with whatever the day has in store for me.
However, I will always find time to throw something hot in my mouth to give my cannonball the fire it so deserves. The fire of choice is usually poached eggs in chilli tomatoes.
My grandmother – albeit not an adventurous cook – was an optimistic one. Before she passed, she believed in the theory that if you knew how to cook an egg in multiple ways, you will ‘never go hungry’ and insisted on passing on her egg tutelage before I went to University.
I like to think of it as my grandmother’s egg inheritance or her Eggheritance, if you will.
This is not necessarily a Shakshuka despite possessing very similar qualities. This is more akin to Nigella Lawson’s Eggs in Purgatory (Nigellissima, 2012) with a little herby additions to bring an extra level of flavour to the dish.
Drizzle a little olive oil in a frying pan and finely grate some garlic into the cold pan. Now drop in 1/4 teaspoon of dried chilli flakes and oregano – you could chop up an actual chilli if the mood takes you but I didn’t because I couldn’t be bothered
Once heated and the garlic is gently sizzling, pour in a whole can of chopped tomatoes and stir around.
Allow to bubble for a little then crack open two eggs into the pan then reduce the heat – it’s important to reduce the heat once the eggs are in because if you keep the heat high, the exterior of the egg will poach faster than the interior.
Cover the pan so that the tops of the egg can steam because we want them cooked but not too much, we all love a bit of dippage with an egg, don’t we?
Put two pieces of bread in the toaster because the thought of having an egg without something to dip it in should not be fathomed.
Once the eggs have glazed over to your personal poached liking, grate over a little parmesan and gently transfer the pans contents to a plate and strew with some freshly chopped parsley.
It’s a spicy, dippy spin (say that 3 times fast) on a poached egg that will always give my Sunday the early morning kick that it needs.
Plus, it takes 15 minutes.