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Thursday, 17 September 2015

Easy Eggs for Brunch

easy eggs brunch

This recipe came from a very late start to a very lazy Sunday morning. After waking later than normal and realising that we were starving we went foraging for something to eat, and seeing as it was probably too late for breakfast it definitely had to be brunch. It had to be quick but tasty and seeing as we were still in pyjamas with absolutely no interest in putting on actual clothes it had to be made from what we had int he kitchen, and so the since named "Easy Eggs" were born! While I whipped it up, Paul made a pot of tea, poured some fresh orange juice and set the table and by the time he'd done that they were pretty much ready. This is definitely going to become a regular in this house -I've already made it again since, for lunch for my best friend and it got the seal of approval.

easy eggs brunch
easy eggs brunch

What you need (serves two)...
1 tablespoon of oil
1 onion
1 red pepper
1 tin of plum tomatoes
2 eggs
salt (to taste)
2 teaspoons paprika
fresh parsley to serve
bread for dipping
and of course butter for the bread

Add the oil to a frying pan so it can start to heat up, our pan is just the right size for serving two people but if you want to serve more just use a larger one. Chop your onion and peppers so you have long thin strips of each, toss them in the oil, cook these out for a few minutes on a medium heat until they soften and have a little colour.

Add your tin of tomatoes -I always go for peeled plum and squish (technical term) them myself but pre-chopped is fine, then add in your paprika and a little salt to your taste, stir it all together and then let it bubble away for 4/5 minutes.

This is a great time to get your bread ready, toast it, butter it, have it how ever you like it. We used lovely soft baguettes, baked in the over for 10 minutes until crispy on the outside but so soft and warm inside -then served with plenty of butter.

After your tasty tomato mix has been cooking for a few minutes you can make two wells for your eggs, it should have thickened up slightly by this point making this easier to do -then just drop an egg into each space you've made. I like to cover the pan to help the top of the eggs cook, and how long you leave it is really up to you and how you like your eggs. We left ours around 4 minutes, the whites were cooked but the yolk still a little runny -just keep checking on it if you're unsure.

And that's it! Serve with fresh parsley and you have a perfect brunch, lunch, breakfast or dinner -I'd have this anytime of day and it really takes no time to make with very little clear up afterwards...just how all meals should be!

easy eggs brunch



  1. Thank you for sharing a delicious egg dish at the Thursday Favorite Things blog hop

    1. You're welcome, as always I loved joining in :) xx

  2. Oh yum! This looks so incredible! Pinned and tweeted. We love partying with you and we appreciate you stopping by! Please take a minute to stop by next week, so we can pin and tweet your new creation. The party starts on Monday at 7 pm! Have a great Monday! Lou Lou Girls

    1. Oh thanks Kimberly, so nice of you to say. I will be sure to stop by, it's always great reading the other posts :) xx


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