This is one of my favourite breakfasts and is a terrific “morning after” cure. You can vary it depending on what you have knocking around. Substitute aubergine, pumpkin or boiled potatoes (or pretty much anything else). It really sets you up for the day and is perfect served with warm bread.
4 tbsp olive oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
4 garlic cloves, crushed
2 tsp smoked paprika
1 tsp cumin seeds
1 tsp smoked chipotle flakes
800g tinned tomatoes.
1 tsp sugar
1 tbsp lemon juice
4 eggs, depending on hunger or size of hangover
Bunch of fresh coriander, roughly chopped
Heat the oil in a large frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
Pour in the tomatoes. Stir in the sugar and bring to a boil, then turn down the heat and simmer covered (use tin foil if you don’t have a lid) for 30 minutes. Taste and season, adding more smoked chipotle flakes if you want more heat. Add the lemon juice.
Make 4 holes in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 5 minutes until they’re just set. Sprinkle with coriander and serve.