Thursday, 28 February 2013


One of the great tricks we've learnt over the years is how to adapt recipes according to our current level of poverty. Finances in the creative sphere are unpredictable, and when payments are overdue it's great to be able to whip up a healthy meal from what's lurking in the back of the cupboard.  

It's safe to say that this is the only recipe I can think of where ketchup can stand in for chilli peppers and coriander without the result being total carnage.  In fact, if you're looking for sweetness instead of heat it's actually a far better option.  This is a real 'dress it up / dress it down' recipe, and either way it tastes great.  I know, it's culinary blasphemy, but it seems to work.

Seriously.  Try it.


1-2 tablespoons olive or vegetable oil
1 large onion, chopped
2 cloves garlic, chopped finely
2-4 peppers (any colour) deseeded and cut into strips
400g tin plum tomatoes, chopped
4 eggs
Freshly ground black pepper

2 mild green chillis, deseeded and finely chopped
handful of fresh coriander, chopped
2 tablespoons Heinz Tomato Ketchup
1 mild green chilli, deseeded and finely chopped (optional)


1. Heat the oil in a heavy bottomed pan over a medium to high heat and cook the onion, garlic, pepper strips and chilli pepper(s) until the onion is golden but not brown.  This should take 10-15 minutes.

2. Add the tinned tomatoes and ketchup (if using) and simmer until the sauce begins to thicken and the peppers are soft but not soggy.  

3. Stir in the chopped coriander, if using.

4. Make four small dips in the sauce and break in your eggs.  Cook over a medium heat until the whites are set but the yolks remain soft (the best part of this meal is the egg yolk running into the vegetables when you cut them...yum).  If you like life a little more predictable, you can stick them in a preheated oven at 180C (350F, Gas Mark 4) for 12-14 minutes.

5. Serve on their own or with warmed pitta.  Fabulous, easy, cheap.

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