Looking for ideas for brunch this weekend? Try this recipe by Miguel Maestre from Aperitif.


  • 4 large organic eggs

  • 4 large oxheart tomatoes (empty with open top)

  • 400mls tomato juice

  • 2 cloves garlic

  • 1 chilli, deseeded and chopped

  • Manchego cheese

  • Jamon

  • For Serving Salad:

  • Drizzle of olive oil

  • 1 punnet yellow teardrop tomatoes

  • 1 punnet cherry tomatoes

  • 1 black Russian tomato, cut into quarters

  • 1 pink lady tomato cut into quarters

  • mint leaves picked and washed

  • basil leaves picked and washed


  • 1.

    Sautee chilli and garlic in medium heat pan, until soft.

  • 2.

    Add tomato juice, and season with salt and pepper, then cook for 5 minutes. Pour into a jug.

  • 3.

    On a tray set the empty tomatoes. Pour the hot tomato juice into each of them, and crack and egg inside as well.

  • 4.

    Bake for 7 minutes at 200 degrees and finish with grated manchego cheese on top and some torn up jamon.

  • 5.

    Serve on top of salad with sour dough to dip in the tomato.

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