Fresh produce from Artichoke in Hampstead, my go to when in London.
Why Big Tom tomato juice? Cooking is about improvising and using humble ingredients to turn them into something incredibly delicious. I realised I had no chopped tomatoes in the pantry, however, I had 3 fresh tomatoes and my favourite tomato juice. I put 2 +2 together and here are the results! The secret to this recipe is to simply heat the tomatoes juice and not overcook it to get those delicious flavours of the tomato juice. If you have some chopped tomatoes you can also use them (cook them for at least 10 before adding the rainbow chard and eggs) for this recipe but this recipe is worth trying with Big Tom.
Chard is a wonderful addition to this recipe, packed full of vitamins and minerals. It tastes a little like spinach but sweeter, try something a little different. Have fun experimenting, remember a recipe is merely a guideline.
Ingredients
4 tbsp rapeseed oil
2 sliced shallots
1 tsp paprika
1 tsp chilli flakes
2 cups Big Tom Juice
3 Chopped Tomatoes
Rainbow Chard
4 large free-range eggs
Sea Salt Pepper
Method
Heat a deep-frying pan with a lid (if you do not have a lid find something you can use to cover the pan) and add 4 tbsp rapeseed oil.
Add the shallots, cook until translucent. Add the paprika and chilli flakes, then add the tomatoes and tomato juice.
Reduce the sauce until slightly thickened (2 minutes).
Add the chard to the pan (wilt slightly for 1minute) and using the back of a large spoon, make 4 dips in the sauce (so you can see the base of the pan), then crack an egg into each one. Season with salt and pepper.
Put a lid on the pan, then cook over low to medium heat for 6-8 mins, until the eggs are done to your liking.
Scatter with fresh herbs if you wish (I would recommend chives). I drizzled some olive oil on mine and served with brown sauce and a splash of Lea and Perrins.
