I am not a breakfast person. I would rather choose any other meal where I can drink wine. You are probably thinking I am stark raving mad, but to raise a glass of wine with a meal and to toast to life, happiness, health or whatever, is to me an appropriate way to dine.
I do have to admit that sipping on a glass of wine over breakfast has for many years escaped me – well that was until I recently visited my good friend Louis, who lives in Spain.
Lu is a country boy from Willowmore in the Easter Cape who moved to Castelion in Spain. On the first morning of my visit to him, he surprised me with a very simple Spanish breakfast… pan tumaca. Directly translated this is bread and tomato. Naturally, Louis in his usual flamboyant manner served this with a glass of Spanish red wine and the two of us celebrated with a toast to the good life and lasting friendships.
Following my visit to the continent there was just no stopping me. These days, very few breakfasts in my house are served without a glass of good red wine! One of the better breakfasts to enjoy …along with a tipple is John Whaite’s Lebanese Lone Wolf Eggs.
Lu, I am looking forward to your visit in December. I shall be making you a breakfast, open a a bottle of the finest red so that we can raise a glass to our friendship and your health!
- 1 tablespoon sunflower
- ½ onion, finely chopped
- 1 garlic cloves, grated
- ½ red chilli, de-seeded and finely chopped
- 1 teaspoon sumac ( you can replace the sumac with a teaspoon of lemon juice)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon pomegranate molasses (I used pomegranate jam - otherwise use a tart berry jam)
- 200g chopped tomatoes (1/2 can)
- Leaves of two sprigs of fresh thyme
- 1 tablespoon fresh coriander, roughly chopped
- Salt and pepper to taste
- 1-2 eggs
- Pita breads to serve
- Fry the onions in oil for about 5 minutes in a small frying pan.
- Stirring occasionally, add the garlic, chilli, sumac, paprika, cumin and ground coriander. Stir well so that the spices coat the onions.
- Add the tomatoes and pomegranate molasses. Bring to the boil, then reduce to a simmer and allow the ingredients to gently bubble for about 5-10 minutes - or until the sauce is a good, thickish consistency.
- Stir in the thyme, fresh coriander, salt and pepper. Please taste and season the sauce.
- Crack in the eggs and allow the whites of the eggs to cook completely while keeping the yolks soft.
- Serve at once with pita bread. (…And a glass of good red!)