SERVES 2 | PREP 10 mins | COOK 20 mins
For the salsa
1. Line a baking tray with kitchen roll, then add the oil to a large, deep frying pan over a high heat. Once the oil is hot, add half of the tortilla triangles and cook for 2-3 mins until golden and crisp. Remove with a slotted spoon and place on the lined baking tray. Repeat with the remaining tortillas. Season with salt once cooked, so they remain crisp.
2. Blend all the salsa ingredients together. Season to taste, then heat in a large frying pan until simmering. Simmer for 4-5 mins until reduced slightly, then add in the tortillas and stir to coat, cooking for 2 mins.
3. Meanwhile, add the extra 1 tbsp of oil to a large frying pan over a high heat, then crack in the eggs and cook for 3 mins, spooning the hot oil over the whites so they’re cooked through, but the yolk is still runny.
4. To serve, divide the salsa between two shallow bowls, top with the avocado slices, crème fraîche, eggs and a little coriander.
SERVES 2 | PREP 5 mins | COOK 15 mins
For the gochujang ketchup
1. Heat 1 tbsp of the oil in a frying pan over a medium heat, then cook the sausages for 10-12 mins, turning occasionally until cooked through.
2. Meanwhile, toast the focaccia under a hot grill. Once golden, spread the butter over both slices.
3. Combine all the ketchup ingredients, then slather over the focaccia slices and top one with the spring onions and coriander.
4. Add the rest of the oil to another frying pan over a high heat. Once the oil is hot, crack in the eggs and sprinkle the sesame seeds over the top. Fry for 3-4 mins until the whites have cooked and the yolks are still runny, then flip over for 10 secs to slightly cook the top of the yolk. Place on top of focaccia slice with the onions and coriander.
5. Slice the cooked sausages in half lengthways, then put 2 on top of each egg. Top with the salad leaves, then place the other slice of focaccia on top and slice in half through the golden runny yolk.
SERVES 4 | PREP 5 mins | COOK 20 mins
1. Add the oil to a large frying pan over a medium heat. Once hot, add the onions and cook for 8 mins or until softened and starting to turn golden. Then add the garlic, anchovies and paprika, and cook for 1 min until it starts to smell fragrant.
2. Next, add the cherry tomatoes, 50ml water, the capers, olives, sugar and vinegar. Stir everything together, then bring to a simmer. Once simmering, stir in the parsley and season to taste.
3. Lower the heat until just simmering, then make four dips in the tomato sauce and crack an egg into each hole. Cover with a lid and cook over a medium heat for 8 mins until the eggs are cooked and the yolks are still runny. Remove the lid, then sprinkle over the extra parsley, a few chilli flakes and some freshly ground black pepper. Serve with some flatbreads, if you like.
SERVES 4 | PREP 5 mins | COOK 15 mins
1. Heat the oven to 180C/160C fan/gas 4 and grease 4 ramekins with butter.
2. Fry the chorizo in a small frying pan over a high heat for 4 mins until crispy, then divide half of it between each ramekin. Add 2 tbsp of cream and a pinch of gruyère to each ramekin, then crack an egg into each one. Top with 1 tbsp of cream, freshly ground black pepper, the rest of the chorizo, and finally the gruyère.
3. Place the ramekins into a deep baking dish, then pour boiling water in so the dish is about ¼ full. Bake for 12-15 mins, so the yolks are still runny. To serve, sprinkle over the chives and enjoy with bread for dunking, if you like.
SERVES 2 | PREP 5 mins | COOK 5 mins
For the harissa butter
1. Start by making the harissa butter. Beat the butter, harissa and lemon zest together, then set aside until needed.
2. Add the oil to a large frying pan over a medium-high heat. Once hot, sprinkle in half the parmesan to form a large ring in the middle of the pan. Leave to bubble for 1 min without touching it, then crack an egg inside the parmesan ring and cook for 2-3 mins until the edges are set. Spoon the oil over the white so it cooks through and the yolk stays runny. Repeat with the remaining parmesan and the second egg.
3. Meanwhile, add the spinach to a bowl, then pour a jug of boiling water over it until wilted. Drain and set aside.
4. Spread the harissa butter onto each slice of toasted sourdough, then add the spinach and an egg. Season with flaky sea salt and freshly ground black pepper, then sprinkle over some of the extra lemon zest and the chilli flakes, if you like.
TIP: Any leftover harissa butter can be wrapped in baking parchment and stored in the fridge until needed. It’s perfect for adding to pastas or even spread on toast.
SERVES 4 | PREP 5 mins | COOK 15 mins
For the flatbreads
1. Start by making the flatbreads. Mix the flour, baking powder and a big pinch of salt together in a large bowl. Gradually add in the yogurt, kneading with your hands until you have a soft dough. Tip out onto a surface dusted with the extra flour, then knead for 2 mins until the dough is soft and smooth. Divide into 4 and roll out into 20cm circles, then add a little oil to a large frying pan over a high heat. Once hot, cook for 1-2 mins on either side until golden and puffy – do this in batches until all the flatbreads are cooked.
2. Mix the Greek yogurt with the garlic and a pinch of salt, then divide between 4 bowls, spreading it across the base of each. Melt the butter over a low heat, then stir in the Aleppo pepper and set aside until needed.
3. Add the vinegar to a large pan of simmering water, then swirl with a spoon to create a little whirlpool in the middle. Crack in the eggs, one at a time, and cook for 3-4 mins. Remove and trim off any excess whites.
4. To serve, drizzle the butter over each yogurt base, then top with a poached egg, a sprinkling of herbs, a little extra Aleppo pepper and some freshly ground black pepper. Serve with the flatbreads on the side.