Brunch Braised eggs






Good source of vitamin C, potassium, folate, and vitamin K.Iron and calcium . Good protein.


  • 2Tablespoons olive oil
  • 2 garlic cloves, diced 
  • 2 large onions, finely chopped or 2 leeks
  • 4 large ripe tomates, skinned and diced
  • 1 tablespoon chutney or plum jam/apricot jam
  • 1 teaspoon cumin seeds
  • 200g  fresh spinach
  • 6 eggs
  • 100g goats cheese /feta
  • 100ml vegetable stock
  • Salt and pepper 



  • In a large frying pan place the olive oil and heat slowly, add the cumin seeds and let them simmer for 1 minute.
  • Add the onions or (leeks) and garlic and cook until the onions are transparent in colour.
  • Boil the kettle and pour the boiling water over the tomatoes to remove the skin and peel.
  • Dice the tomatoes and add to the onions and let this simmer for 20 minutes until they are all soft.
  • Add the chutney or jam to the tomatoes and the stock if it is to dry.
  • Using a large spoon make six indentations in the mixture and break the eggs into each space.Sprinkle the eggs with a pinch of salt.
  • Dot the goats cheese or the feta cheese around the eggs.
  • Place the raw spinach on top of the eggs and place the lid on the pan.
  • This will cook the eggs and spinach it may take about 5 minutes,dont cook it for to long as we dont want the eggs to become to hard !!
  • Serve straight away.
  • Enjoy