Instructions
- Prepare the vegetables and herbs: peel and roughly chop the onion, wash & roughly dice the courgette, wash, deseed and roughly dice the pepper, wash and roughly slice the tomatoes, wash and chop the mint and parsley, deseed and thinly slice the chilli.
- Preheat your grill to medium-high.
- Heat a large, ovenproof saute pan, (it has to be big enough for all the ingredients, this is a one-pan effort) over a medium heat.
- Add the oil and the garlic, red pepper, onion and courgette, cook until all the veggies are golden brown but not burnt.
- Add the smoked paprika and cayenne and cook for 30 seconds before adding the tomato paste.
- Cook the tomato paste for a minute or two, just to get it cooking a little, then add the chopped tomatoes and the hot water.
- Boil this for 4-5 minutes to reduce the liquid down and add the spinach, stir and cook until all the spinach has wilted.
- Now add in the goat's cheese and stir so it is evenly coated and distributed in the pan.
- Add the raw salad tomatoes evenly to the pan.
- Now create 4 “wells” in the mix, evenly spaced as this is where the eggs will go. *TIP* make the wells deep enough to contain the whole egg, so it stays in one place.
- Break the eggs into the “wells” and reduce the heat to medium to start the eggs cooking. Once the eggs look semi-cooked, this is after about 4-5 minutes, pop under the grill until they are bubbling and set.
- In a bowl, combine the yogurt, parsley and mint, season with salt and pepper and taste. Place a good spoonful of the egg and vegetable mix into a warmed bowl and top with a spoonful of herb yogurt and a few thinly sliced red chillies, enjoy with some crusty sourdough toast, lavishly drenched in goat's butter of course.