- 2 tablespoons extra virgin olive oil
- 3 banana shallots, peeled, halved and thinly sliced across
- 300 grams cocktail tomatoes, quartered
- 1 heaped teaspoon harissa
- 1 tablespoon sun-dried tomato paste
- sea salt
- 300 grams small cauliflower florets
- 4 medium free-range eggs
- 60 grams Manchego, finely diced
- 2 tablespoons coarsely chopped coriander
- Heat the olive oil in a large non-stick frying pan (e.g. 26 centimeters) over a medium heat and fry the shallots for 6–8 minutes until golden, stirring frequently. Add the tomatoes and stir for a few minutes until they turn mushy and partially collapse. Stir in the harissa, the tomato paste and some salt. Stir in the cauliflower, cover the pan with a lid that fits as tightly as possible and cook over a low heat for 15 minutes until the cauliflower is tender, stirring halfway through.
Make four craters in the mixture and break an egg into each one, then scatter over the cheese. Cover and cook for a further 4–5 minutes until the egg is just set but the yolk remains runny. Scatter over the coriander and serve straight away.
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Reprinted with permission from The Modern Dairy (2018), by Annie Bell and published by Kyle Books.
In The Modern Dairy (Kyle Books, 2018), Annie Bell explains the goodness behind dairy, and creates recipes that offer the best ways to consume dairy and derive the most nutrients from it. All of the recipes have been devised to keep saturated fat on the lower end. The following excerpt is her recipe for eggs with smoky cauliflower and manchego.
For those who like to kickstart the weekend with something spicy, this makes a lavish brunch dish, or Friday night lead-in. The savory hit of Manchego, made from creamy sheep’s milk, is a good match for the harissa-spiked veg. A wholegrain bread fits nicely here, and I wouldn’t bother to skin the tomatoes; it’s all the more wholesome.