Yes I know, jump aboard the trend bandwagon. Seriously though, when it comes to a cooked breakfast I think the key two fundamental ingredients are eggs and breads. There are so only so many ways you can serve them though. And if you're like me, you will likely douse them all with ketchup. So why not have tomatoes instead? This breakfast is relatively simple. Once you've done a little garlic and ginger prep, the rest is down to waiting. Waiting for the tomatoes to cook, and then waiting for the eggs to bake. Which is perfect as that allows you to make coffee or tea in the meantime. You can grill the flatbread in advance, or quickly grill them before getting on with the tomatoes. I should note, if you cook the tomatoes in advance before baking the eggs, you may need to leave them in the oven a little longer, as it's the heat from the tomatoes which helps bake the egg quickly.
Hands-on Time 10 minutes
Cooking Time 23 minutes
1/2 tbsp Olive oil
1 Garlic clove
Root ginger, thumb-sized amount
1/2 tsp Smoked paprika
1/2 tsp Ground coriander
1 tsp Ground cumin
1 tin of 400g Tomatoes, chopped
1/2 tsp Fine salt
1 tsp Dried oregano
2 Eggs (medium)
100g Greek yoghurt
Saucepan with lid
Preheat the oven to 210°C/190°C(Fan)/410°F/Gas mark 6.
Pour the oil into the saucepan.
Peel the garlic and ginger. I find its best to peel ginger using a teaspoon.
Grate both into the pan.
Place the pan over a medium-low heat and stir for a couple of minutes until the garlic and ginger have softened. Be careful they don’t brown too much.
Add the spices and give another stir for a minute.
Add the tomatoes, salt, and oregano. Give another stir. Turn the heat up to high and cover with a lid. This will protect your kitchen from tomato splatter.
Leave the spoon in the pan so you have a bit of a vent.
As soon as you hear the tomatoes bubbling turn the heat down to low and give a quick stir.
Leave the tomatoes to bubble away for 10 minutes, stirring occasionally.
Once the time is up, remove the pan from the heat. Take off the lid and give one more stir.
Place your flatbreads onto the baking sheet.
Spread the tomatoes over the top of the bread, ensuring you make a wall around the edge of the bread so your eggs have somewhere to nest in the middle and no egg whites can escape.
Break your eggs into the nest you’ve made.
Pop the tray into the oven for 10-12 minutes.
Check on them after 9 minutes. You should know if they’re done by giving the tray a gentle shake. If the whites of the eggs slosh more than wobble then they’re not baked enough.
Once you’re happy with the eggs, remove from the oven.
Dollop greek yoghurt onto the tomato and smear a little with the back of a spoon.