Spicy Tomato & Egg Brunch

Name: Spicy Tomato & Egg Brunch
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pouch Tilda Wholegrain Basmati & Quinoa; 1 tbsp. olive oil; 1/2 red onion, diced; 150g mushrooms, sliced; 1 can chopped tomatoes; 1 tbsp. tomato puree; 1-2 tsp. sweet smoked paprika; Large pinch cayenne pepper; Large handful spinach; 4 eggs

Celebrate the long weekend indoors with this delicious Spicy Tomato and Egg Brunch – a tasty, great way to start the day.

31 - 60 Minutes
Easy
Serves 4

This recipe uses:

Wholegrain Basmati and Quinoa Rice

Where to buy

How to make SPICY TOMATO & EGG BRUNCH

Ingredients

1 pouch Tilda Wholegrain Basmati & Quinoa
1 tbsp. olive oil
1/2 red onion, diced
150g mushrooms, sliced
1 can chopped tomatoes
1 tbsp. tomato puree
1-2 tsp. sweet smoked paprika
Large pinch cayenne pepper
Large handful spinach
4 eggs

How to make Spicy Tomato & Egg Brunch

Heat the oil in a large pan over a medium heat, add onion and mushrooms, cook for 3-4 minutes until they begin to soften.
Stir in the tomatoes and then add the puree, paprika, cayenne pepper. Reduce the heat and allow to simmer for 10-15 minutes.
Towards the end, heat the rice for 2 minutes in the microwave and stir into the tomato mixture along with a handful of spinach.
Season with plenty of ground black pepper and salt to taste.
Create a dip in 4 places of the mixture and crack the eggs into these. Allow to cook until the eggs are set to your liking.
Serve straight from the pan.