Eggs Alhambra

I made this Spanish inspired brekkie a few weeks ago, it's something a little bit differed from the usual eggs on toast. It is gluten free and also a nice hearty brekkie for a hangover cure.


Eggs Alhambra
Serves 2

Ingredients
* 4 eggs
* 1 tin diced tomatoes
* 2 tablespoons Ajvar
* 1/2 onion diced
* 2 cloves garlic crushed
* 1 tablespoon extra virgin olive oil
* 2 table spoons diced char-grilled capsicum
* 1 tomato diced
* 1 chilli finely chopped (or a sprinkle of chilli flakes)
* 1 handful herbs (i used coriander but parsley or dill would also work great)
* Zaatar, cumin, paprika, lemon myrtle (just a selection of spices to taste don't worry too much if you don't have all of these...just cumin would work )
* table spoon red wine or balsamic vinegar

* 3 Potatoes diced, par boiled
* cumin, salt, pepper, ground coriander seed, paprika, chilli flakes or powder


Method

Par boil potatoes and set aside. Pre-heat oven to 220 degrees Celsius

saute onion, and garlic in a sauce pan with the oil. add the vinegar and let reduce for a few minutes.
Add the tinned tomatoes, ajvar & capsicum and let simmer for 5 mins.

coat the potatoes in oil and sprinkle with spices, spread onto a baking tray and bake until browned crunchy (15-20 mins)

when the potatoes are 5-10mins from done you need to complete the final step of the eggs,
divide the most but not all of the tomato sauce mix between 2 oven proof flan dishes or large ramekins, add 1/2 a chopped tomato to each ramekin.
Crack 2 eggs into each. gently spoon over the remaining tomato sauce to partly cover the eggs
Place the dishes into the oven until the eggs are cooked (5 or so mins)

serve the eggs with a side of the potatoes and sprinkled with herbs
add a dollop of sour cream if you wish.

enjoy!

xx BA