Here is a lovely brunch option for a crowd. With a little bit of prep before hand brunch can be ready in no time. This is also a great breakfast for dinner kind of meal, of which I’m all about!
Make the labne and tomato sauce the day before and par-cook the potatoes. Then simply crispy up the potatoes, warm the sauce and poach the eggs to serve. Omit the chorizo for meatfree and perhaps season the potatoes with smoked salt or add a little smoked paprika. No eggs? Toss some cannellini beans in with the potatoes and chorizo.
About a 1kg Agria potatoes (or more if you’re hungry!)
2 red onions, cut into wedges
6 cloves garlic
2-3 T olive oil
1-2 chorizo, sliced length ways and then sliced again.
Labne or thick Greek yoghurt
Smoky tomato sauce – below
herby salad – below
Extra sumac and chilli flakes
4 eggs, poached or if you’re cooking for more than 6 people you could do a herby scrambled eggs instead of poached.
Peel the potatoes (if you like) and cut into large dice. Place in a pot and cover with cold water, season with salt and bring to the boil until half cooked. Drain well. This step can be done the day before.
Heat the oven to 180-200 degrees. Toss the half-cooked potatoes with the onions, garlic and olive oil and place in a hot oven for 20 minutes before adding the chorizo and cooking for a further 15-20 minutes or until the potatoes are crispy.
Pick the herbs and toss with the rocket or cress. Warm the tomato sauce and poach the eggs.
Spoon the crispy roast potatoes onto a plate. Dollop on some labne, smoky tomato sauce and top with an egg or two and the herb salad. Finish with extra sumac and lemon wedges and some chilli flakes if you wish. A drizzle of extra virgin olive oil is lovely too.
Smoky tomato sauce
1 onion, finely chopped
1 carrot, grated or 100g pumpkin grated
3 cloves garlic sliced or grated
1 heaped tsp sweet smoked paprika
1 tin tomatoes plus half a tin of water
Heat 2-3 T oil in a small pot, add onion carrot and garlic and sauté for about 10 minutes or until soft. Add in paprika and cook out for a minute and then add in the tomatoes and chilli if using.
Bring to a simmer and simmer for 20-30 minutes. Blitz sauce briefly. Check seasoning and serve as above.
Depending on the tomatoes you may need a touch of vinegar or a pinch sugar or both! I did both.
For a spicy version add ½ – 1 chipotle chilli in adobe sauce or a pinch chilli flakes or a squeeze of harissa. Alternatively, just add hot sauce on top, that’s always good right?
I used about 1-2 cups of a mixture of parsley, mint, coriander and dill with 2 large handfuls of cress or rocket