Sunny, spicy chilli eggs

We made my favourite spicy chilli eggs for brunch today, and I’m very proud to say that it was mostly made with homegrown veg.

Finely chop tomatoes, peppers, green chilli and onion, then soften in 2 tbsp olive oil. Make 4 wells and slide in the eggs, sprinkle with cheese, season and cook, covered, for about 5-7 minutes until the whites are firm. Sprinkle with fresh coriander or parsley and drizzle with crispy chilli oil. Add toast if you need a little extra crunch. Eat and enjoy. One of the best brunch dishes ever❤️