My perfect brunch that you can have on the table in twenty minutes. Adaptable according to the fresh vegetables you might have just adding in a few store cupboard staples, you may be making it on repeat.
2 tbsp olive oil
1 onion, sliced
1 red pepper, chopped
3 stalks cavolo nero, sliced
1 tsp ground coriander
1 tsp ground cumin
4 eggs, Burford browns used here
2 tbsp fresh dill, chopped
Salt and pepper
Warm the oil in a large frying pan, and add the onion to soften for a few minutes.
Add in the pepper and cavolo nero ribbons again stirring to cook lightly for 2-3 minutes and spoon in the dry herbs to combine and season to taste.
Pour over the passata and stir through the vegetables for a minute or two until warmed.
When the sauce is bubbling, make four wells with a wooden spoon, moving the vegetables aside. Crack an egg into each, and with the heat on medium cook for 2-3 minutes until eggs as desires, I like the whites cooked through with some give to the yolks still.
Sprinkle the fresh dill over the eggs.
Serve with large hunks of buttered sourdough.
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