This rustic Spanish-inspired brunch-style dish combines antioxidant-rich peppers and tomatoes with fresh herbs. Serves 4
Free-range and organic eggs are a good source of vitamin D, which has been shown to help boost mood. This is particularly important at this time of year as your best source of the vitamin – sunlight – is reduced.
- Preheat the oven to 160°C/ gas mark 3
- Warm 2 tbsp. olive oil in a sauté pan or ovenproof dish. Add a finely chopped red onion, a red and yellow pepper chopped into strips, 2 crushed cloves of garlic, ½ tsp of Harissa paste and ½ tsp of paprika. Cook gently for 10 min or until the peppers are soft.
- Add a 400g can of chopped tomatoes and simmer for 1-2 min or until the sauce has thickened. Stir in 2 tbsp. lemon juice and scatter over a tbsp.. of parsley, and a tbsp. of chives.
- If making this in individual portions, divide the vegetable mixture between four ovenproof dishes. Make a dip in each one and break an egg into the holes. If making in one dish, break an egg in each quarter. Season with pepper. Place in the oven and bake for 6-8 min or until the whites are fully set but the yolks are still a bit dippy.
