Breakfast recipe
Wholemeal toast topped with cumin-spiced tomatoes, wilted spinach, jammy eggs, parsley, and lemon.
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Ingredients
large frying pan, medium saucepan, toaster, knife, chopping board
Method
Thinly slice the red onion, halve the cherry tomatoes, grate the garlic, chop the parsley, and cut the lemon into wedges.
Lower the eggs into a saucepan of simmering water and cook for 7 minutes. Cool under cold running water for 2 minutes, then peel carefully so the whites stay intact.
Heat 2 tablespoons olive oil in a large frying pan over a medium heat. Add the red onion with a pinch of salt and half the black pepper for 4 minutes, then add the tomatoes, garlic, cumin, and smoked paprika for 7 to 8 minutes until the tomatoes slump into a chunky sauce.
Fold the baby spinach and half the parsley through the tomato pan for 2 minutes until the leaves are just wilted. Squeeze in a lemon wedge, then taste the tomatoes for salt and black pepper.
Toast the wholemeal bread until crisp. Spoon over the spiced tomato and spinach mixture, halve the jammy eggs, set two halves on each toast portion, and finish with the remaining parsley and lemon wedges.
