Skill level: Easy peasy
Costs: Cheap as chips
This delicious breakfast recipe includes a spicy tomato and chilli sauce with fried eggs and small flat breads - it also goes great with refried beans giving you just what you need for the day ahead.
- 5–6tbsp lard or dripping
- 1 large onion, finely chopped
- 1–2 red chillies, finely chopped
- 3 cloves of garlic, chopped
- 2 tins plums tomatoes
- Sea salt and black pepper
- 1 teaspoon piloncillo or demerara sugar
- A generous few splashes of Worcestershire sauce
- A small handful of chopped tarragon
- 4 corn tortillas, chapattis or other flat breads
- 4 eggs
- 60g Lancashire cheese
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- First, get the tomato sauce cooking. Heat 2 tablespoons of the lard in a wide saucepan and add the onion and chilli.
- Let them sweat over a low heat for 10 minutes until the onion is translucent. Add the garlic, cook for a few minutes more, and then add the tomatoes. Season the sauce well with salt, pepper, sugar and Worcestershire sauce, breaking up the tomatoes with a wooden spoon to make a roughly textured sauce. Leave the tomatoes to gently cook over a low heat for half an hour, adding a little water if they get too dry.
- When you are ready to eat, melt 1 to 2 tablespoons of the lard in a frying pan and gently turn the flat breads in the fat. Put them in a low oven, wrapped in foil, to keep warm, along with four plates. Add the tarragon to the sauce and stir.
- Melt the rest of the lard in the frying pan and turn the heat right up until the fat is sizzling. Fry the eggs, two at a time, spooning the lard over the top of them so that they turn a golden colour at the edges and absorb some of the flavour. Season the eggs well with salt and pepper.
- Put a flat bread on each plate and top with the tomato sauce. Put a fried egg on top and scatter with the grated Lancashire cheese.