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Looking for ideas for brunch this weekend? Try this recipe by Miguel Maestre from Aperitif.
Sautee chilli and garlic in medium heat pan, until soft.
Add tomato juice, and season with salt and pepper, then cook for 5 minutes. Pour into a jug.
On a tray set the empty tomatoes. Pour the hot tomato juice into each of them, and crack and egg inside as well.
Bake for 7 minutes at 200 degrees and finish with grated manchego cheese on top and some torn up jamon.
Serve on top of salad with sour dough to dip in the tomato.
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