Photo by Annabel Langbein Media
This breakfast dish was one of my mother's specialties that Dad always loved. How it got this name is a piece of family history I will never know, but essentially it's just a tender scramble of egg through tasty, homemade tomato sauce. Serve with toast and crispy bacon rashers, if wished.
- Heat oil in a large frying pan and cook onions, peppers, tomatoes and chilli over a medium heat, stirring occasionally, until onions are softened and the liquid from the tomatoes has almost all evaporated (about 20 minutes). Season to taste with salt and pepper.
- Add eggs to pan while stirring so they cook like a scramble through the tomato mixture. Sprinkle with parsley and extra pepper and serve hot with bacon and toast, if desired.
More brunch ideas from Annabel
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