For those who like to kickstart the weekend with something spicy, this eggs recipe makes a lavish brunch dish, or Friday night lead-in.
The savoury hit of Manchego, made from creamy sheep’s milk, is a good match for the harissa-spiked veg. A wholegrain bread fits nicely here, and I wouldn’t bother to skin the tomatoes; it’s all the more wholesome.
– 2 tbsp extra virgin olive oil
– 3 banana shallots, peeled, halved and thinly sliced across
– 300g cocktail tomatoes, quartered
– 1 heaped tsp harissa
– 1 tbsp sun-dried tomato paste
– Sea salt
– 300g small cauliflower florets
– 4 medium free-range eggs
– 60g Manchego, finely diced
– 2 tbsp coarsely chopped coriander
1. Heat the olive oil in a large non-stick frying pan (e.g. 26cm) over a medium heat and fry the shallots for 6–8 minutes until golden, stirring frequently.
2. Add the tomatoes and stir for a few minutes until they turn mushy and partially collapse. Stir in the harissa, the tomato paste and some salt.
3. Stir in the cauliflower, cover the pan with a lid that fits as tightly as possible and cook over a low heat for 15 minutes until the cauliflower is tender, stirring halfway through.
4. Make four craters in the mixture and break an egg into each one, then scatter over the cheese. Cover and cook for a further 4–5 minutes until the egg is just set but the yolk remains runny. Scatter over the coriander and serve straight away.
Annie Bell recently completed a Master of Science degree in Human Nutrition. In The Modern Dairy, she sets out to overturn the myths and misconceptions surrounding dairy with over 100 innovative recipes that maximise the best ways to consume dairy, to derive all the goodness it has to offer without the pitfalls.
The Modern Dairy by Annie Bell is published by Kyle Books. Photography by Con Poulos.