This week Master B eggs us on to try hot chilli...

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A request from, I believe, GreyDesk. This is dead simple really and, believe it or not, is quite nice for breakfast. I have made this recipe for blisteringly hot; please adjust the chilli requirements according to your preference.

Ingredients - (per person)

• 2 large eggs
• 2 large tomatoes (ideally plum tomatoes; tinned are OK, but fresh are a lot better)
• ½ white onion, finely chopped
• 1 clove garlic, finely chopped
• 1 dessertspoon minced red chillies, or one medium red chilli, finely chopped
• 1 teaspoon sugar
• 1 handful parsley
• Cheddar or monterey jack cheese
• Salt & Pepper
• Sunflower oil for frying

What To Do

1. Peel the tomatoes by briefly plunging them into boiling water and then pulling the skins off. If you are feeling posh you can de-seed them as well, but I quite like this dish with the seeds left in. Chop the tomatoes quite finely.
2. In a small saucepan, fry the onions until they are soft but not browned. Add the garlic and chilli and fry for another 30 seconds.
3. Add the tomatoes, the sugar and a splash of water. Turn the heat down and allow to gently simmer for at least 30 minutes. There is nothing more disgusting than underdone chilli sauce.
4. Season with salt and plenty of pepper. Add the parsley and set aside for a couple of minutes.
5. Fry the eggs in plenty of oil, sunny side up. Serve with the sauce and a small handful of grated cheese.

Variations

If you fancy this with a more Mediterranean flavour, then green chillies and a handful of capers work pretty well. If you want to bulk it up into a teatime or supper dish, then add some chopped rustic pork sausage with the garlic and chillis and an extra tomato.

Next Week: Sticky Chicken Wings

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Master B

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