A crowd-pleasing dish and the easiest way to have brunch served up hot at the same time for everyone! The best tip for this dish is to make the sauce the day before and allow to sit overnight to really let the flavours develop. Simply reheat before breaking in eggs to poach the following day.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 2 red onions, peeled and thinly sliced
- Olive oil, to fry
- 4 garlic cloves, minced
- 5g smoked paprika
- 10g ground cumin
- 10g ground coriander
- 4x 400g tinned vine cherry tomatoes
- 70g tomato paste
- 10g sugar
- Sea salt and freshly ground black pepper
- 100g baby spinach
- 6 free-range eggs
- Wraps, toasted to serve
- Pink pickled onions, to serve
- Plain double thick yoghurt to serve
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Method
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1Place your Le Creuset 28cm Signature Sauté Pan on medium heat, sauté the onions in a drizzle of olive oil until softened. Add the garlic and spices and sauté for 2 minutes.
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2Add the tinned tomatoes and stir. Add the tomato paste and the sugar and cook for a further 2 minutes—season to taste. Turn down the heat and allow to simmer for 30-40 minutes.
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3Check for seasoning. At this stage, the sauce should be full of flavour and have thickened slightly.
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4Create 6 little pockets in the sauce and layer with baby spinach. Crack the eggs one by one directly into the spinach pockets and allow them to cook until set. Place a wooden chopping board or Le Creuset casserole lid over the pan to help the top of the egg set faster.
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5Serve immediately with warmed, toasted wraps, pink pickled onions, and double thick yoghurt.
