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
- 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.
- 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.
- 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.
- Season with salt and plenty of pepper. Add the parsley and set aside for a couple of minutes.
- Fry the eggs in plenty of oil, sunny side up. Serve with the sauce and a small handful of grated cheese.
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