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  • Writer's pictureLydia Gerratt

Eggs, peppers and tomatoes

Eggs, peppers and tomatoes

I’m a very boring breakfast person. I always have very strong coffee with lots of full fat milk and sugar, white sourdough bread toasted with lots of butter. But every now and then a fried egg is on the cards…. Fried red, yellow or orange peppers are brilliant with eggs; they add a beautiful savoury sweetness that works so well with the rich runny yolks. And, that acidity in the tomatoes brings all those rich, sweet, savoury flavours together.

Atticus, my 6 year old, likes to add a few slices of chorizo to the pan when he has a go at making this breakfast (start them cooking young!). If you like a bit of fire, add some chilli sauce once cooked.

Miraculous ingredient: Burford Brown eggs, Santini baby plum tomatoes (M&S sells the Santini variety)

Eggs, peppers and tomatoes


2 eggs (Burford Browns have lovely orange yolks)

2 tablespoons extra virgin olive oil

1 red or yellow pepper, sliced into strips

50g baby plum tomatoes (a handful), cut into halves

Sea salt and ground black pepper to season

Chilli sauce - optional


Place a medium dry pan on a low heat to warm while you prepare the ingredients. Add a tablespoon of olive oil to the warm pan, turn the heat to medium high and fry the red pepper slices for a couple of minutes. Next add the tomatoes and fry for another 4 minutes until all the ingredients are soft.

Move the peppers and tomatoes to the edges of the pan, add another tablespoon of olive oil and crack the eggs into the pan. Turn the heat to high so the eggs start sizzling. Spoon the olive oil over the yolks to cook and seal them. Fry for 2 minutes to get runny fried eggs.

Season with salt and pepper and serve with a little bit of chilli sauce if you like some heat at breakfast time!

Preparation 10 minutes, cooking 10 minutes, 1 adult portion (double or triple up the quantities to make more for your children).


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