TOMATO, SAUSAGE, EGG, CINNAMON, CHILLI
SERVES 4–6
These leak and ooze when baking, but you don’t want to lose any of the drippy bits, so it’s best to bake them in a container you can also serve them from, like a mini ovenproof frying pan or a porcelain ramekin.
INGREDIENTS:
4–6 large whole tomatoes
1 tablespoon vegetable oil
1 large red onion, roughly chopped
2 sausages, preferably Polish sausages, or cooking chorizo,
finely chopped
3 garlic cloves, chopped
1 teaspoon ground cinnamon
1 fresh red chilli, deseeded and finely chopped
zest and juice of 1 lemon
1 x 400g can of white beans, drained
a few sprigs of fresh thyme
a good pinch of nigella seeds
4–6 eggs
METHOD:
Preheat the oven to 160°C/gas mark 3.
Slice the tops off the tomatoes and set aside, then scoop out and discard the insides.
Heat the oil in a pan, add the onion and cook until opaque.
Add all the remaining ingredients, except the eggs, and cook for a minute or so, then transfer this mixture to the hollowed-out tomatoes, dividing it equally between them. Only fill them about two-thirds of the way up or less, depending on the size of the tomatoes, so that you have enough room at the top of each one for an egg.
Break an egg into each tomato and replace the tomato tops, then arrange the filled tomatoes in mini ovenproof frying pans or heatproof dishes of some sort, and bake until the egg has set. Serve.
Chriskitch: Big Flavours from a Small Kitchen by Chris Honor & Laura Washburn Hutton, Photography by Tamin Jones, published by Mitchell Beazley, £25, www.octopusbooks.co.uk
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