I cooked this for my hummus with eggs and relaxed tomatoes for my lovely mates @symmetrybreakfast – The hummus is inspired by the amazing stuff from Abu Hassan in Jaffa, Tel Aviv. I think he makes the best hummus in the world. it’s beautifully creamy and rich and you can get the recipe here. By relaxed tomatoes, I mean that they are not fully roasted. Instead, just starting to pop open in the oven so they are a little sweeter and juicier than raw. Not chilling out on a deckchair or anything like that!
Method
- Preheat the oven to 200 degrees fan. put the tomatoes into a roasting dish and rub the oil all over them. Season with salt and cook for 10-12 minutes until they look relaxed. they should be just starting to pop open.
- Meanwhile, put the hummus into a small non-stick pan and warm through over a low heat, stirring continuously, for 2-3 minutes. Stir in a little water if it looks too dry.
- Heat the butter in a pan over a medium heat and crack in the eggs. Season with salt and half the pul biber. Cook for 3-4 minutes until just set.
- To serve, swirl the hummus onto two serving plates and top each one with an egg, spooning over any remaining butter. Arrange the tomatoes on the plates and scatter over the parsley, black sesame seeds and remaining pul biber. Grab a fork and tuck in.
Ingredients
Serves 2
250g cherry tomatoes on the vine
1 tbsp olive oil
10g butter
2 free range eggs
2 tsp pul biber
300g hummus
a small handful of finely chopped parsley leaves
1 tsp black sesame seeds
pickles to serve
