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Smoky tomato with eggs & cheese
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1 tsp olive oil
2 Waitrose 1 Red Choice Tomatoes, cut into chunks
¼ tsp sweet smoked paprika
4 large Waitrose British Blacktail Free Range Eggs
1 tbsp skimmed milk
20g Waitrose Oak Smoked Cheddar Cheese, coarsely grated
Basil leaves, to garnish
1. Warm the olive oil, tomatoes and some seasoning in a small pan over a medium heat for 2-3 minutes or until soft, but not collapsing. Add the paprika and cook for a further 30 seconds.
2. In a bowl, whisk the eggs with the milk and half the cheese. Add to the pan and cook, folding the ingredients occasionally rather than stirring them, for 2 minutes, until just becoming firm but creamy. Serve with the remaining cheese grated over the top and garnish with basil leaves. Delicious with hot toast.
Typical values per serving:
2.6mg iron per serving.
This recipe was first published in January 2017.