Baked eggs for brunch

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We love brunch as much as the next person – there’s nothing quite like gathering your nearest and dearest for a morning (and afternoon!) of yummy food, ever flowing coffee and catch ups. We love brunch so much that we’re guilty of not leaving the host’s abode until midnight on occasion…

As seasoned brunch-hosts, we’ve tried all of the classics; pancakes, eggs benedict, waffles, avocado on everything, breakfast burritos… but we think we’ve found the easiest and quickest recipe for even the most lax hostess. Enter The Londoner’s recipe for baked eggs. As long as you have the basics of tinned tomatoes and eggs, you can add whatever takes your fancy! Our favourite combos include spinach and ham, smoked salmon and chives, mushrooms and pancetta… the list goes on! We recommend serving these baked eggs with a warm loaf of sourdough, a bucket of home made guacamole and a glass of prosecco or two…

Serves 2:

Olive oil

1 large clove of garlic, crushed

1 small uncooked chorizo sausage

1 can of tinned tomatoes, crushed by hand

Handful of cherry tomatoes

Handful of chopped peppers

Sprinkle of salt, smoked paprika and dried chilli flakes

A blob of honey

Big pinch of chopped coriander (cilantro)

2 eggs

Handful of feta

Another pinch of coriander (cilantro)

And sourdough bread.

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1. Chop the tomatoes and peppers

2. Fry the chorizo and garlic in olive oil until golden

3. Add cherry tomatoes, peppers, then tinned tomatoes

4. Dust with paprika, salt, dried chilli then a blob of honey

5. Reduce for 15 minutes on a medium-low heat

6. Add coriander leaves and stir

7. Break eggs on top and leave to poach

8. Toast bread

9. When the eggs are done, crumble over feta and a coriander leaf or two

10. Serve and enjoy!