Spicy tomato sauce to blow away the cobwebs. Poach the egg if you prefer and use your favourite bread. You can make your own chipotle paste using the chipotle adobo recipe on this site.
1 tbsp rapeseed oil (or any neutral oil)
1 small onion, finely diced
2 tbsp chipotle paste
1 tsp dried oregano
400g tin chopped tomatoes
large handful spinach leaves, washed
4 slices sour dough
4 eggs
2 spring onions, sliced
Coriander leaves to serve (optional)
In a saucepan over a low heat, add the rapeseed oil and onion, a good pinch of salt and sauté for 10 minutes or until soft. Add the chipotle paste and oregano and cook for 2 minutes. Add the tomatoes, stir and leave to simmer for 15 minutes.
While the sauce is cooking, toast the bread.
Add the spinach to sauce, stir through then remove from the heat. Cook the eggs the way you like.
To serve, place a slice of bread on each warmed plate, spoon the sauce over the bread, top with the egg, sprinkle with spring onions and coriander if using and finish with another sprinkle of salt and a grind of black pepper.
Ideal with:
Eggs with smokey, spicy sauce
Ingredients
- 1 tbsp rapeseed oil (or any neutral oil)
- 1 small onion finely diced
- 2 tbsp chipotle paste
- 1 tsp dried oregano
- 400 g tin chopped tomatoes
- Large Handfull spinach leaves washed
- 4 slices sour dough or your favourite bread
- 4 eggs
- 2 spring onions sliced
- coriander leaves to garnish (optional)
Instructions
- In a saucepan over a low heat, add the rapeseed oil and onion, a good pinch of salt and sauté for 10 minutes or until soft. Add the chipotle paste and oregano and cook for 2 minutes. Add the tomatoes, stir and leave to simmer for 15 minutes.
- While the sauce is cooking, toast the bread.
- Add the spinach to sauce, stir through then remove from the heat. Cook the eggs the way you like.
- To serve, place a slice of bread on each warmed plate, spoon the sauce over the bread, top with the egg, sprinkle with spring onions and coriander if using and finish with another sprinkle of salt and a grind of black pepper.
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