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
Roasted 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 heavy, non-stick skillet, stirring occasionally until thickened (this takes about 10 minutes).
Stir in chocolate and season with salt. Remove from heat.
While your sauce is simmering, fry eggs in two batches in the remaining oil in a non-stick skillet over moderate heat, until cooked as desired.
Serve eggs on toast, topped with sauce.
Arrange the avo and roasted tomato on the side with fresh rocket.