This, my friends, is my new breakfast obsession. Simple, refreshing, apparently very good for a hangover, and an absolute doddle to make.
Before anyone starts jumping on my case blithering on about how this is not a traditional recipe and really you should be using blah blah blah cheese etc. etc. etc. as they have done with Jamie Oliver, may I remind you of two things.
Thing 1. All the recipes I share are an eclectic mix of stuff I have read and snippets of useful bits and bobs I have managed to retain from watching others, embellished with a slight dash of my own je ne sais quoi.
Thing 2. I am not a professional Essex Boy and therefore should be exempt from all slatings.
Right, moving on.
So, I hear you ask, what is in this wunderkind of breakfast what not?
Well, it is the simplest of things. Collect a couple of red peppers, a few green chilli, a large bunch of fresh tomatoes and blend together in a food processor. If you no longer have one of these because you’ve given yours to your favourite eldest daughter-in-law, chop all ingredients finely together using a large knife or mezzaluna.
Put a splash of olive oil into a frying pan and warm through before adding the tomato mix and cooking slowly. Add a little salt.
Meanwhile, put another pan over the heat and place a corn tortilla in it. Warm through one side and turn over. Place on a plate.
When the tomato mix is cooked, crack open an egg and put on top. Cook. You may need to just cover the pan for a wee while so that the tomato base doesn’t burn, although to be honest there should be enough liquid in it from the fresh fruit to stay moist, providing you haven’t used a tiny bit of mixture and a ginormous pan. Don’t laugh, I’ve done it myself…
Once the egg is almost cooked, grate some of your favourite hard cheese over the egg. I use cheddar as we always have it in, but I’m sure it would work well with any type of hard cheese. Allow it to melt slightly before placing the whole tomato, egg and cheese affair on top of the toasted tortilla.
Just a word of advice. I have been using the thin green chilli as I like to feel the heat on my tongue without it leaving a slightly sizzling numbness. You will need to experiment with this but I suggest you start with a ratio of two chilli to four or five tomatoes and one red pepper.
If you are cooking for more than one, just increase the amounts of fruits etc. proportionately but still cook within the same pan as the eggs just sit on top of the tomato base. If you are cooking for one, make sure you have all the ingredients in to remake it.