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Soundtrack Recommendation: Cesaria Evora (They call her the Barefoot Diva, for all her philanthropic workfor her people. She broke my heart with her humble joy when my dad and I saw her performing at the Cape Town Jazz Festival a few years ago...)
- beef tomatoes : as many as each person might be hungry for!
- eggs : the same number of tomatoes (make sure they won't overflow out of its tomato house)
- butter (or olive oil)
- salt : Himalayan rock salt crystals, Maldon flakes (or like moi at the mo: simple, plain ol' table-salt!)
- ground pepper
- Turn up your oven's heat to 200degC.
- Slice off the tops of the tomatoes, and scoop out the inner seeds&pulp.
- Salt&Pepper the insides of the tomato, before breaking an egg into each one.
- Crown with a knob of butter, and season once more.
- Bake for 20 - 25min, or until eggs are as soft, medium or hard as you desire!
Serve on a bed of rocket, or baby spinach anointed in olive oil and : either, balsamic vinegar / Worcestershire sauce / a freshly squeezed squirt or two from a sun-ripened lemon.
Other variations: blanched asparagus to dip into the sunshiney yolk. Or perhaps even wrap the asparagus in a decadent slice of parma ham? Or dust the tops of the eggs with fresh, grated parmesan or slivers of pecorino.
And - if you've got any more variations on this farmy little brunch, add your deliciousness in the Comments box below. (And if I publish this as a *gorgeously glossy* recipe book one day, I'll whisk you and your ideas along with me on my skyrocket to gastronomic fame, waving adios to Nigella behind us!)