A rustic and delicious dish that combines interesting flavours to create an unusual but impressive brunch. Great accompanied with a summer salad and crusty bread.
Ingredients - serves 2
2 x banana shallots – diced
½ red chilli – deseeded and sliced
1 x red pepper – diced
1 x garlic clove – peeled and crushed
½ tsp smoked paprika
1 tbsp red wine vinegar
50g dark brown sugar
1 x 400g tin chopped tomatoes
1 x tbsp tomato puree
2 x whole eggs
Coriander
Olive oil
Salt
Black pepper
Crusty bread
Method
Pre heat oven - 190c/fan 170c/ gas mark 5
In a medium sized pan on a medium heat add a small amount of olive oil and slowly cook off the shallots, pepper, chilli and garlic until soft. Add the paprika and sugar and cook for a further minute, then add the red wine vinegar followed by tomato puree and chopped tomatoes and then season with salt and pepper. Cook for around 10 minutes then transfer to an oven proof dish. Make a small well in the mixture and crack in the eggs.
Place the dish into the oven and bake for around 10-12 minutes. Remove from the oven and scatter over some fresh coriander.
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here