This is a throw together dish. Quick, most things are in the larder, and the outcome is a beautiful Sunday morning special, and not dependant upon the weather...
Preheat grill in oven, and have oven tray under the grill fairly close to the element so as to aid browning when required.
Bring a medium size (28cm) non-stick frying pan to a moderate heat on the stove top. Add EVOO and butter; melt together until bubbling then sauté spring onions, and garlic. You are not aiming for too much colour, just to take a little of the hit out of the garlic, so aim for translucent rather than golden. If you have been practicing the tossing of ingredients in a frying pan, in order to coat evenly, then this is a great time for this technique. If not, then a spatula to agitate will suffice. I say have a go at the toss regardless, as let’s be honest, you probably weren’t going to be cleaning up anyway, as you had so kindly forgone the warmth of bed, in order to cook the ‘cheese and kisses’ Sunday morning brunch!
Once you have reached this stage, add paprika and fry off for 30 seconds to a minute whilst enjoying the aroma of Espanola!
Add the chopped can of tomatoes, as well as the can of tuna including oil from the tuna can. Break up the tuna prior to adding but leave some chunks for texture.
At this point I bring the pan to a moderate simmer and all the while, adding salt and pepper to taste.
Once the mixture is bubbling along nicely, crack each egg in its own little space on top of the mixture (making an indent in which to pour the egg with the back of a large spoon is an option for those who are anally retentive and require the perfect poached egg shape). I crack my eggs one at a time into a small bowl first, as my egg cracking skills are not 1st grade material, in fact even if I was on the bench, I imagine half the broken shell would be there with me...
Allow the eggs to begin to poach on the stove top. You will notice the clear egg whites begin to whiten in places, and it is at this point that I would jam the frying pan under the grill.
Do, from this point onward keep a fairly close eye on the dish at all times. If your partner showers with the bathroom door open, wait until she is done before attempting this dish.
Once the eggs begin to appear reasonably well poached, i.e. the white forming over the yoke, remove the frying pan (oven mitt recommended). Sprinkle over the mix of tasty and parmesan cheese and return to the grill until cheese melts and begins to turn golden brown.
Slide out of pan, in one smooth but swift motion on to a serving plate. Garnish with parsley (garnish optional - please still give this a try even if you happen to have no parsley in the house or that you may me able to knick from a neighbour...)
Serve with a few heavily buttered toast soldiers, and then you and aforementioned freshly showered partner can both start the best and worst day of the week, smiling for more than one reason. Enjoy!
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Substitute your favourite cheese - goats curd and mozzarella are both bloody good.
Try variations on simply using smoked paprika. Add oregano for a more Italian flavour, and spices such as Chilli (dried is best) give a kick for those who appreciate a bit of heat.
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