I love eggs with tomatoes and many countries have recipes for them that would be traditionally served at breakfast time with bread such as the middle eastern Shakshuka and Mexican Huevos Rancheros. While i sometimes have them for brunch i like to serve them as a supper dish with some oven roasted chips.
This version is an old Parsi recipe from ” Made in India” by Meera Sodha.
This is from Delia Smith’s ” Winter Collection” and is great because it provides a meal for four cooked mostly in one pot. You could serve some green beans, or perhaps a green salad alongside,
Another recipe for Indian scrambled eggs from the west coast of India and Parsi in origin. This version is from Madhur Jaffreys first UK cookbook ” Indian Cookery” 1982.
This is my version of chilli cheese toast- a spicy version which i think must be a bit better for me because of the added vegetables….Other cheeses can be used as an alternative to cheddar- i think Lancashire and Double Gloucester would be nice.
