A quick and easy breakfast, which is ideal if you have guests staying.
Preparation time 15 minutes, cooking time 20 minutes
Serves 4
Ingredients
4 large beef tomatoes, tops cut and seeds removed to create a hallow space
4 small free range eggs
Key Spices
1 tsp cumin seeds
1/2 tsp black peppercorns
1 tsp red chilli flakes
Warming Spices
1 tsp fenugreek leaves
Wet Ingredients
1 tbs softened unsalted butter
1/2 tsp pulped garlic
1/2 tsp pulped ginger
1 tbs fresh coriander stalks, chopped
Garnish
Small bunch of fresh coriander, finely chopped
Fresh mild red chilli, finely minced
Sea salt to taste
Method
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.
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