NICOLA GALLOWAY

Take it easy with these simple brunch ideas next long weekend.

With Easter weekend coming up and a few extra days off for many of us, today I share ideas for a slow, long-weekend brunch. As I am sure plenty of chocolate eggs will be consumed, here are two savoury egg dishes to bring some balance. When I am planning recipes I am often inspired by what I have in abundance. Currently it is fresh eggs from our hens that are back to laying regularly now the summer heat has subsided. The following egg dishes are quite different. One creamy and comforting with a handful of ingredients, the other with bright and piquant flavours from a conglomeration of pantry staples. They are both cooked to order and can be scaled to feed any number of diners. Although I have suggested these are best served as a brunch, quite honestly they make a more than satisfactory lunch or dinner bolstered with extra vegetables on the side.

Eggs in puttanesca sauce

For something a little punchy, this Italian egg dish is also known as eggs in purgatory. The name may give some sense of the dish but don’t let it deter you. It is bursting with flavour from the addition of olives, capers, herbs and anchovies. Feel free to skip the anchovies if preferred, however, in a dish like this they serve as a flavour enhancer rather overpowering. Up to you, I recommend using them. Serve with a generous smattering of chopped parsley and grated parmesan, with sourdough toast on the side. Delicious!

PREP TIME 15 minutes // COOK TIME 25 minutes // SERVES 2-4

• 2 tbsp olive oil

• 1 shallot or ¼ red onion, finely chopped

• 2 garlic cloves, finely chopped

• 2-3 anchovies in olive oil

• ½ tsp chilli flakes (more if you like)

• handful fresh parsley, stalks and leaves separated

• 3 tbsp green olives, drained and stones removed

• 2 tsp capers, rinsed and drained

• 400g can chopped tomatoes

• 1 tsp dried oregano

• 1 tsp honey or sugar

• 4 free-range eggs

• grated parmesan cheese

1. Heat the olive oil in a large heavy-based frying pan over a moderate low heat. Add the shallot/onion, garlic, anchovies and chilli. Sauté over the heat breaking up the anchovy fillets with a wooden spoon. Finely chop the parsley stalks, and roughly chop the olives and capers together. Add this to the pan and sauté over the heat for another minute until fragrant.

2. Add the chopped tomatoes, oregano and honey/sugar and leave to simmer quietly for 10 minutes until the sauce has reduced a little. Check seasoning, it will have enough salt, adding cracked pepper or extra chilli if needed.

3. Use the back of a large spoon to make large indents in the tomato sauce. Crack an egg into each indent and cover the pan with a lid. Cook for 10-15 minutes until the eggs are set to your liking. Chop the parsley leaves and scatter over the dish with a generous dusting of grated parmesan. Serve immediately with buttered toast.