Tomato, mushroom & black pudding baked eggs

Name: Tomato, mushroom & black pudding baked eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 red onion; 3 tbsp olive oil; 227 g black pudding slices; 150 g portabella mushrooms, sliced; 400 g chopped tomatoes; 1 tsp Worcestershire sauce; 200 g cherry tomatoes, halved; 4 British Blacktail Free Range Medium Eggs; 2 tbsp fresh breadcrumbs

A hearty way to impress Dad this Father’s Day from Martha Collison. The crispy breadcrumbs add the flavour of fried bread to the dish, so you get the full breakfast experience

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Source of protein1 of your 5 a day

Serves4
CourseBreakfast
Prepare20 mins
Cook30 mins
Total time50 mins

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1 red onion
3 tbsp olive oil
227g black pudding slices
150g portabella mushrooms, sliced
400g chopped tomatoes
1 tsp Worcestershire sauce
200g cherry tomatoes, halved
4 British Blacktail Free Range Medium Eggs
2 tbsp fresh breadcrumbs

Preheat the oven to 200°C, gas mark 6. Chop the onion in ½, then thinly slice. Heat 1 tbsp oil in an ovenproof frying pan, then add the onion. Cook over a medium heat, stirring often, for around 5 minutes, or until beginning to soften. Crumble in ½ the black pudding, add the mushrooms, then cook for a further 10 minutes.
Add the canned tomatoes, Worcestershire sauce and ½ the cherry tomatoes. Mix until well combined and bring to a simmer. Use a spoon to make 4 craters in the mixture, and crack 1 egg into each.
Cut the remaining black pudding into chunks and scatter over the top, along with the remaining tomatoes.
Mix the breadcrumbs with 2 tbsp oil and season well. Sprinkle the crumbs over the pan then bake for 15-20 minutes, until the eggs are set and the breadcrumbs are turning golden. Serve immediately, with buttered toast, if liked.