Spicy Tomato Breakfast Casserole

“All happiness depends on a leisurely breakfast.” – John Gunther

Breakfast is my most favourite meal of the day, it determines my mood for the rest of the day. I don’t want it to be an off-handed, eat-whatever kind of business.

A wholesome, enjoyable breakfast, like this Spicy Tomato Casserole, helps me start the day with a focused mind and relaxed disposition.

The feeling of comfort and beauty of good produce shines through as you dig into the layers of melted cheese, gooey eggs and spicy tomato masala.

It makes a delicious gluten free meal when served without any bread and tastes heavenly with a crispy piece of toasted bread to scoop it up with.

You can make the masala a night ahead and just beat and pour eggs over it in the morning before you shove it into the oven for a quick and hearty breakfast.

For Spicy Tomato Breakfast Casserole

7-8 medium tomatoes, chopped
1 medium onion, chopped
4 cloves garlic
1/2 inch piece ginger
4 green chilli peppers
4 dried red chilli peppers
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
4 eggs
2 tablespoons sunflower or olive oil
1 cup cheddar cheese, grated
Red chilli flakes or dried herbs for garnishing.

This Is What You Do

Preheat oven to 200 degrees C.

Add tomatoes, ginger, garlic, green and red chilli peppers, cumin and coriander to an electric blender and make a chunky purée.

Heat oil in a medium frying pan, add onions and fry till light golden.

Add tomato purée and keep frying on medium heat till all the liquid dries out.

Pour this masala in a casserole pan and spread it out evenly.

Beat eggs till frothy, season with a pinch of salt. Pour over masala layer.
Bake for 10 minutes.

Take out the casserole, spread cheese over eggs layer and bake for another 10-15 minutes or till the eggs set and cheese is completely melted.

Sprinkle with red chilli flakes or your favourite herbs.

Serve hot straight out of oven with crisp toasted bread.

Serves 2