We’re really not brunch people, mainly as there’s so much going on at the weekends that we don’t have the time. Lockdown has provided us with some opportunities however. So instead of getting up early and out the door on a Saturday morning we’ve been coming downstairs in our pjs and making something nice for breakfast.
Smoked paprika-baked courgettes, tomatoes & green beans with eggs – serves 2
- 2 large courgettes, cut into ½ cm slices
- 200g small waxy potatoes, quartered
- 150g cherry tomatoes
- 6 scallions, trimmed
- 2 ½ tbsp extra virgin olive oil
- leaves from 3 sprigs of thyme plus a few whole sprigs
- ½ tsp chilli flakes
- ½ tbsp smoked paprika, plus extra to serve if you like
- 2 garlic cloves, crushed
- 125g green beans, trimmed
- 2 large eggs
Preheat the oven to 190C/400F/Gas 6.
Blanch the green minutes for a couple of minutes in salty boiling water, then drain and run under cold water to stop them cooking. Dry with some kitchen paper and toss with ½ tbsp of the olive oil. Set aside.
Put all of the vegetables (except the green beans) into a large baking tray and spread them out in an even layer. Add 2 tbsp olive oil, the thyme, chilli flakes, smoked paprika, garlic and season with salt and pepper. Toss everything together, then bake for 30 minutes, tossing the veg a few times.
Sprinkle the green beans over the top and return to the oven for another 8 minutes.
Break the eggs on top, season and put back in the oven for another 8 minutes for runny eggs.
Serve with a little more smoked paprika if you like.
(Original recipe from Diana Henry’s ‘From the Oven to the Table’, Mitchell Beazley, 2019.)
Jono & Jules do food & wine 