Paprika tomatoes, chickpeas and crispy fried eggs


Makes 4

For the paprika tomatoes and chickpeas

  • 2 tbsp U:Me Vegetable & Olive Oil Blend
  • 1 large onion
  • 4 garlic cloves
  • 1 tin of tomatoes
  • 1 tin chickpeas
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp chilli powder
  • 1 tsp caster sugar
  • ¼ tsp salt
  • Freshly ground black pepper
  • Small bunch of coriander

For the eggs

  • 1 tbsp each of finely chopped oregano, thyme & rosemary
  • 2 tsp smoked paprika
  • 4 eggs
  • A generous pinch of salt
  • A generous grind of black pepper

Allergens: eggs


Finely slice the onion and garlic, add the U:Me oil to a saucepan and sauté the onion and garlic on a low heat until soft and translucent, around 10-15 minutes. Be careful not to burn the garlic so keep that heat nice and low.

Add the tomatoes, spices and seasoning and bring to a simmer for 20 minutes. Just before serving add the chickpeas and heat through for a couple of minutes.

To fry your eggs, heat the U:Me oil in a frying pan on a high heat until shimmering. Add the finely chopped herbs and crisp up for around 1 minute but be careful not to burn them. Add the paprika and crack the eggs into the pan. Fry until the edges are crisp and the white has set, spoon over the hot oil to lightly cook the yolk. Transfer to kitchen towel to drain the excess oil.

To serve, top the tomatoes and chickpeas with an egg, a generous grind of black pepper, a pinch of salt and some chopped coriander.

Sear the steak on a high heat until it caramelizes, and the internal temperature reads 50c; around 4 minutes on each side for medium. Remove from the pan and then let rest for at least 5 minutes.

To serve, slice the steak and place it next to the tomatoes and drizzle liberally with the herby vinaigrette.