Spiced pudding and egg

Serves 2

6 slices black pudding 2 tbsp olive oil, plus extra for drizzling 2 tomatoes, quartered 2 green chillies, thickly sliced 2 eggs 2 tsp crushed coriander seeds 1 tsp each ground fennel seeds and cumin seeds 2 tsp smoked paprika 4 slices sourdough baguette sea salt and black pepper Preheat the oven to 180ºC/gas mark 4. In a large frying pan set over a medium heat, warm 1 tbsp of olive oil. Add the slices of black pudding and fry for t2 mins. Add the tomatoes and chillies and fry for a further 4 mins. Add the fennel, cumin, coriander seeds and 1 tsp of paprika and continue to fry for 2 mins until aromatic. Remove the pan from the heat and place in the oven for 7 mins. In the meantime, toast the slices of baguette. In a separate pan, warm the remaining 1 tbsp olive oil over a medium heat. Break in both eggs and fry to the desired consistency. Season with sea salt and the rest of the paprika. Remove the other pan from the oven and carefully peel the skin from the tomatoes. Divide the food between two pre-warmed plates, season with salt and pepper, then top with the eggs and drizzle with olive oil.