A delicious recipe from the cookbook Good +Simple by the lovely Hemsley & Hemsley sisters. "There is nothing better than...
| 4 large handfuls | spinach, roughly chopped |
| 4 | eggs |
| 1 large handful | fresh coriander, leaves and stalks roughly chopped |
| 1 small handful | grated mature Cheddar |
| 1 | large onion, diced |
| 1 tablespoon | ghee or coconut oil |
| 2 | garlic cloves, diced |
| 2 | red peppers, halved lengthways, deseeded and sliced into strips |
| 2 | bay leaves |
| 1 teaspoon | smoked paprika |
| A pinch | cayenne pepper or finely diced fresh red chilli, to taste |
| 2 x 400g tins | of tomatoes or 800g fresh tomatoes |
| 200ml | water (100ml if using fresh tomatoes) |
| Sea salt and black pepper |
| 1 | large ripe avocado |
| 1 tablespoon | extra virgin olive oil |
| Juice of ½–1 | lime |
| 2 | spring onions or 1 small handful of fresh chives, chopped |
| 1 | handful of fresh coriander leaves, chopped |
A delicious recipe from the cookbook Good +Simple by the lovely Hemsley & Hemsley sisters.
"There is nothing better than eggs for breakfast (perhaps even in bed!), especially when paired with a spicy tomato sauce to wake up your taste buds and warm your tummy."
SERVES 2
1 First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
2 Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
3 Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
4 Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
5 Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
6 Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
7 Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.
Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, £25)
Photography by Nick Hopper
For more information on Good + Simple, read our blog post here.
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