15 MINUTES | FEEDS 2

Tomato, basil & parmesan eggs

An easy one pan summer breakfast on brunch that’s ready in less than 15 minutes.

METHOD

1. Cut roughly 2/3 of the tomatoes in half and keep the rest whole

2. Heat up a medium frying pan, add the butter, olive oil or alternative and gently fry the tomatoes and garlic with a pinch of salt for 4-5 minutes until softened but still retaining their shape

3. Make 3 or more gaps in the pan (depending on how many eggs you want) and crack in the eggs, season with salt and pepper, pop a lid on and let cook for 3-5 minutes until the whites set and the yolks are still runny

4. Take off the heat, scatter over the basil and parmesan (and chilli flakes) to finish

INGREDIENTS

2 tbsp olive oil, butter or ghee
250g cherry tomatoes
1 garlic clove, finely chopped
3+ eggs
Small bunch of basil, to serve
Small handful of grated parmesan, to serve and chilli flakes if you like