Eierprut, Eggy Mess, Easy Brunch

serves 4 for brunch


2 tablespoons extra-virgin olive oil
1 onion halved and thinly sliced
1 paprika seeded and thinly sliced (any colour)
2 garlic cloves crushed
1 teaspoon paprika powder
a pinch of ground cayenne to taste
400gr can plum tomatoes with juices, coarsely chopped
half teaspoon salt
freshly ground black pepper

4 large eggs

coarse sea salt
chopped coriander or parsley for serving

pre-heated crusty French baguette


Heat the oil in a large sautée pan on medium-low.
Add the onion and the paprika.

Cook gently until still crisp, about 15 minutes.
Add garlic and cook until tender, 1 to 2 minute.

Stir in paprika powder and cayenne and cook 1 minute.
Pour in tomatoes and season with salt and pepper.

Stir and simmer until tomatoes have slightly thickened.
Taste and add more salt and pepper if needed.

Crack the eggs into the pan, gentle stirring them through the tomato mixture.
Cook out until the mixture is nearly set.

Serve individual portions on a large plate.
Sprinkle with coriander or parsley, sea salt and pepper to taste.
Eat with hot French baguette and planty of butter.

Serve with a glass of chilled lager, a glass Fitou or a dry Piquepoul.

Recept: Thea de Bolster (2002)