A quick and easy breakfast, which is ideal if you have guests staying.
Preparation time 15 minutes, cooking time 20 minutes
4 large beef tomatoes, tops cut and seeds removed to create a hallow space
4 small free range eggs
1 tsp cumin seeds
1/2 tsp black peppercorns
1 tsp red chilli flakes
1 tsp fenugreek leaves
1 tbs softened unsalted butter
1/2 tsp pulped garlic
1/2 tsp pulped ginger
1 tbs fresh coriander stalks, chopped
Small bunch of fresh coriander, finely chopped
Fresh mild red chilli, finely minced
Sea salt to taste
Preheat the oven to 200 C, 390 F or gas mark 6.
Place the tomatoes on a baking sheet, slice a little off the bottom of each tomato so that they sit flat on the baking sheet.
Place a small dry frying pan on a low heat, add the key and warming spices, and warm for 1 minute.
Remove from the heat, transfer to a pestle and mortar and grind to a fine powder.
Transfer the contents of the pestle and mortar to a bowl. Add the softened butter, garlic, ginger, coriander stalks and salt to taste. Mix really well.
Take each tomato, and using a pastry brush, coat the inside really well with the mixture from the bowl.
Crack one egg into each tomato. Season with a little sea salt.
Place in the oven for 8 – 10 minutes, or if you like the eggs runny for 6 – 7 minutes.
Remove from the oven and garnish with fresh chopped coriander and red chilli.
Serve with your favourite toast.