Baked chilli tomatoes with poached eggs and mozzarella
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
This fiery brunch recipe makes the most of ripe, seasonal tomatoes, perfect for lazy weekend mornings.
Ingredients
- 2 tbsp olive oil
- 40g/1½oz unsalted butter
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1 red chilli, chopped
- 4 sage leaves, chopped
- 100g/3½oz kale, stalks removed and roughly chopped
- 8 ripe tomatoes, halved
- 1 tsp sherry vinegar
- 250ml/9fl oz vegetable stock
- salt and freshly ground black pepper
- 4 poached eggs, to serve
- 1 ball of mozzarella, torn into pieces, to serve
- 1–2 tbsp sumac, to serve
Method
Preheat the oven to 230C/210C Fan/Gas 8.
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.
Put the pan in the oven and roast for around 40 minutes until blistered.
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.
