Breakfast is one of my favourite meals of the day. Especially if you have the time to have a leisurely one, even better again is if someone else is cooking it for you.
On a lazy Sunday morning I really enjoy this recipe. There's a little bit of chopping involved but once that's done it can be left to cook and results in a really tasty brekkie. The great thing about it is that it can be gluten-free and dairy-free if you like.
What you'll need:
- 1 teaspoon ghee (replace with coconut oil if you are dairy-free)
- 1 white onion, diced
- 2 cloves of garlic, crushed
- 2 teaspoons smoked paprika
- 1 capsicum (red or yellow), diced
- 5/6 tomatoes, chopped
- 1/2 cup chicken or vegetable stock
- 4 eggs
- 1/2 cup tasty cheese, grated (optional)
- Salt and pepper, for seasoning
- A large pan to cook it all in.
Heat up your pan on high and add the ghee. Sauté your onions then add your garlic and smoked paprika. Cook for a few minutes- till fragrant.
Throw in your capsicum and tomatoes, cooking for a couple of minutes. Add your stock, salt and pepper, stir through and bring up to simmering point. Reduce to a medium heat and crack in your 4 eggs, leaving enough space between them so they aren't touching each other.
Leave to slowly cook. The stock will start to reduce and you'll be able to see your eggs turning white. Once the eggs are cooked to your liking sprinkle the grated cheese on top and serve once it has melted.
I really enjoy sharing this straight from the pan, with a few slices of fresh sourdough for dipping into it- yummy!!