SPICE for life

SPICY TOMATOES WITH EGGS

These special baked eggs make for a lovely quick and easy brunch.

SERVES 4

✣ 4 large beef tomatoes, tops cut and seeds removed to create a hollow space
✣ 1tsp each cumin seeds, fenugreek leaves, red chilli flakes
✣ ½tsp black peppercorns
✣ 1tbsp softened unsalted butter
✣ ½tsp pulped garlic
✣ ½tsp pulped ginger
✣ 1tbsp chopped fresh coriander stalks
✣ 4 small free-range eggs
✣ Small bunch of fresh coriander, roughly chopped
✣ Fresh mild red chilli, finely minced

1 Preheat the oven to 200C/ Gas 6. Place the tomatoes on a baking sheet, slicing a little off the bottom of each tomato so that they sit flat.

2 Place a small dry frying pan on a low heat, add the spices and peppercorns, and warm for 1 min.

3 Remove from the heat,