Make summer brunching a breeze with this One-Pan Brunch Eggs recipe

The weekend is your time to relax, unwind and take some time for yourself. What better way to celebrate a Sunday morning than with a delicious brunch you can enjoy from the sanctuary of your garden?

The perfect brunch dish is easy to make, packed with flavour and delicious to share for a leisurely breakfast at home or in the garden. This One-Pan Brunch Eggs recipe ticks all the boxes. Inspired by North African Shakshuka and using high-quality ingredients from the Tesco Finest range, you’ll be amazed by just how little effort is required to create something so tasty.

The star of this dish is undoubtedly the eggs, so make sure you’re using Tesco Finest Free Range Bluebell Araucana Eggs for rich, golden yolks that cascade through the sauce as you slice into them. Simply glorious both inside and out, these striking eggs come from free to roam hens from trusted British farms, so you know they’re delicious. 

To balance the dish, Tesco Finest Mixed Baby Sweet Tomatoes provide bursts of vivid colour and tangy sweetness that cut through the richness of the yolk. This medley of expertly grown tomatoes is specially selected for its flavour and colour, creating a tantalising and vibrant foundation for your sauce.

Finally, finish this dish with a sprinkling of Tesco Finest Barrel Aged Feta for a flourish of distinctive, beech barrel aged flavour. Salty bursts of creamy, crumbly feta are the perfect way to complete this hearty brunch number for a one-pan dish that’s bound to wow, without too much washing up. 

One-pan brunch eggs

Spicy and satisfying, this one is fab to have ready to go – just warm the sauce and pop in the eggs to serve. 

Serves 2-4   |   Prep 5 mins   |   Cook 35 mins

• 6tbsp olive oil
• 1 red onion, finely sliced
• 2 red peppers, sliced
• 4 fat garlic cloves, chopped
• 2 tsp cumin seeds
• 1⁄2tbsp smoked paprika
• 400g tin tomatoes
• 220g pack Tesco Finest Mixed Baby Sweet Tomatoes
• 4 Tesco Finest Free Range Bluebell Araucana Eggs
• 1 small ripe avocado, sliced
• 50g Tesco Finest Barrel Aged Feta, crumbled
• Handful flat leaf parsley, roughly chopped
• Tesco Ingredients dukkah or chilli flakes to sprinkle (optional)
• Tesco Finest White Sourdough Loaf, toasted to serve

Method:

1. Heat the oil in a large frying pan over a medium heat. Add the onion, peppers, garlic and spices. Fry gently for 8-10 mins until softening.

2. Stir in all of the tomatoes and 1⁄2 can of water, season with salt and pepper, then simmer for 20 mins until thickened and saucy.

3. Make four indentations in the sauce and crack an egg into each one. Cover the pan with a lid (or piece of foil) then cook for 4-5 mins until the whites are set but the yolks are still runny.

4. Serve the brunch eggs at the table, topped with the avocado, feta, parsley, a sprinkle of dukkah or chilli flakes (if using) and a good grind of black pepper.

5. Serve with toasted sourdough on the side for mopping up the juices.