Montagu Brunch

Brunch pan for 4
5 ripe but firm tomatoes, cut into cubes (remove the green centre)
Herbs – parsley, spring onions (plus fresh finely chopped garlic and fresh garlic only) and/or dried sweet basil, sprinkled over the tomatoes
Salt and pepper to taste
Some feta cheese, crumbled over the chopped tomatoes
All the above according to your taste – add whatever you like, such as smoked paprika powder or a handful of grated Peccorino or some other of your herb mixtures.
Eggs – 4 or five eggs, some sour cream if you have, a dash of salt and a dash of water, stir gently with a fork, just to break the yolks, no need to whisk.
Heat your pan, add a blob of butter or some olive oil or both. Add the spiced chopped tomatoes, topping it with the eggs.
Close the pan with a lid, keep it on medium heat and do not disturb for the next 15 minutes.
Serve it with finely chopped herbs (plus more fresh garlic, if you dare), rye bread on butter or toast according to your taste.

Voilà – an easy and most satisfying brunch dish for you and your friends.

With love from
Colleen & Walter

Betty’s Bay, 1 February 2011