Eggs in Amazingness

Hello my loves!

So today I have a super delicious breakfast come brunch recipe for you, it’s a slight twist to the popular brunch meal of Eggs in Purgatory. I really don’t like that name either, especially when these eggs are so good that they are fit for heaven anyway!

Brunch is one of my favourite meals, the combo of breakfast and lunch means anything from pancakes to smoked salmon, or eggs however you like them. Eggs are just so versatile and mega healthy, I think you’ll love this recipe!

Featuring pan fried mushrooms, onions, green beans and peppers in a rich and warm tomato sauce topped with eggs and a fine layer of tangy parmesan.

The perfect breakfast, brunch with friends, hangover cure and winter warmer completely and utterly nutritious and tasty. (OPTIONAL extra’s include Bloody Mary’s and Mimosa’s if you’re not 29 weeks pregnant like me).



1/2 Onion chopped
1/2 Bell Pepper of your choice diced (I used 1/4 red and 1/4 orange)
A handful of mushrooms sliced (I used button but any are okay)
A handful of Green Beans chopped into smaller pieces
1 Tbsp Tomato Paste
1-2 Garlic Cloves diced finely
1 can of chopped tomatoes in tomato sauce
3-4 Basil Leaves
2 Tbsp Worcester Sauce
2 Eggs
Salt & Pepper
Optional Parmesan Cheese Grated (To your taste)


Heat a drizzle of oil in a frying pan at medium heat and add in the onions until they just begin to sweat (2 minutes) then add in the peppers, mushrooms, green beans and garlic.

After a few mins add in the tomato paste and stir well.

Pour in the tinned tomatoes, a crack of black pepper, Worcestershire Sauce, the basil leaves and stir well, leave this on a medium heat for 15-20 minutes or until the mixture has thickened.

TIP: Add in a pinch of sugar whenever cooking with tomatoes as this really helps to bring out the flavours and reduce the acidity.

Next have a taste and adjust any seasoning, I sometimes add in some smoked paprika or Cajun pepper at this point for a little extra oomf.

Crack the eggs over the top of the thickened mixture and pop on a lid or cover with tinfoil for about 6-7 minutes until the eggs have baked to your liking. As the eggs cook you could sprinkle some parmesan cheese over the top and it will melt deliciously over the tomato mix and eggs for a tasty tangy depth.

Serve with crusty french bread or like I had it with some toasted Rye bread and a lovely cup of coffee.

Bon Ap, Love Hollie x

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