Brunch baked tomato & egg with piri piri mushrooms

I woke up today to the sound of lashings of rain hitting hard against the window, the wind howling in the background. My warm cosy duvet cuddled me back to the land of nod. If it wasn’t for my rumbling tummy I probably would have stayed there all day. With that said I had invited friends around for brunch on a lazy Sunday morning, only to realise I had very little ingredients in. “I know !”, I thought, Ill make my easy to plan brunch with baked tomatoes and eggs and piri piri mushrooms.

Baked tomato & eggs

  • 1. 4 x beef tomatoes or tomatoes on the vine
  • 4 x medium eggs
  • 1 tsp Piri piri blend
  • 1 tsp cumin seeds
  • 3/4 tsp black pepper
  • 1 1/2 tbs softened butter
  • salt
  • coriander stalks
  1. Preheat oven to 200 C
  2. Roast the cumin and black pepper in a dry frying pan for about 1 minute and set aside on a plate to cool
  3. Take the cumin, black pepper and piri piri and place in a pestle and mortar. Grind these spices to a medium/fine powder.
  4. Slice the top of each tomato and a little off the bottom, so that the tomato stands upright in a baking tray.
  5. Scoop out the pulp of each tomato and set aside.
  6. In a bowl place the dry spices, coriander stalks, salt and softened butter and mix well.
  7. Using a pastry brush, generously brush the insides of each tomato with the butter/spice mixture.
  8. Now crack one egg into each tomato and season with a little salt and a tiny pinch of piri piri
  9. Place in the oven for 15-20 mins
  10. Take out of the oven and garnish with freshly chopped coriander and serve with toast of your choice or mushrooms

 

Saute mushrooms

  • 200 g of sliced mushrooms (I used button, but any will do)
  • 1/2 tbs softened butter and leftover spice
  • tomato pulp left over from the baked tomatoes, chopped
  • handful of freshly chopped coriander
  • salt
  1. In a heated frying pan add any left over butter/spice mixture
  2. Add the mushrooms to the frying pan and swirl in the butter
  3. Add the chopped tomato pulp, salt to taste and more piri piri if you want more of a kick. Mix and let cook for about 4-5 mins on a low heat
  4. Garnish with the coriander and serve with the baked tomatoes or on toast

 

Finally, just a note to say the tomatoes can be prepared ahead and then placed in the oven as and when everyone wakes up. The spice mix can also be made a couple of days ahead, however waking up to the smell of roasting spices, fill the room with warmth.

 

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