Back to basics.
Spoil yourself or a loved one with this mouth watering breakfast.
recipe [serves 4]
1 tin canned, chopped tomatoes
3/4 cup strong, plunger brewed, hazz coffee
1/4 cup chopped red onion
2 garlic cloves, sliced
1 tablespoon chopped pickled jalapeño chillies
2 tablespoons olive oil
1 tablespoon shaved dark chocolate
8 large free range eggs
handful of fresh wild rocket
roast cherry tomatoes on the vine
2 Slices of toast per person
Purée tomatoes, coffee, onion, garlic, jalapeño, and 1 tablespoon olive oil in a blender until smooth. Simmer purée in a 10-inch heavy non stick skillet, stirring occasionally, until thickened, for 10 minutes. Stir in chocolate and season with salt. Remove from heat.
While your sauce is simmering, fry eggs in 2 batches in the remaining oil in a non stick 12-inch killet over moderate heat until cooked as desired.
Serve eggs on toast, topped with sauce.
Arrange the avo and roast tomato on the side with fresh rocket.