Eat In: Weekend Brunch – Spanish Eggs

So I’m writing this blog as I’m crammed on the tube going to work when all I have to look forward to this morning is a black coffee and brown banana.  Glamorous aye? But that’s the reality of living in London and I think the reality for anyone anywhere that works a Monday to Friday 9-5 job. Breakfast becomes cereal or porridge before you’re running out of the house or even sat at your desk reading the first emails of the day. If you’re anything like me it’s even less than that and something you grab on the go or more frequently go without.

Breakfasts and brunches like these become a thing of the weekend. Something you put a little extra time and love into because you have that time and miss out throughout the week. It’s a great recipe to cook for others too as it looks pretty impressive with the eggs on top.

Now I’m sure yesterday’s news about processed meat posing the risk of cancer won’t have put everyone off that hangover fry up just yet, but if you’re thinking about cutting down here’s a Spanish style breakfast with lots of veg and a small portion of processed meat – there’s no way you’re going to get me to give it all up!

This isn’t the first time I’ve cooked this and you can pretty much mix up the veg each time dependent on what you have in your fridge.  You can also go without meat completely or substitute for something else like chorizo.  Add a little chilli if you fancy spicing up your Saturday morning but don’t leave out the honey, tomatoes and eggs if you want that slightly sweetened taste that’s truly scrumptious.


200g pancetta, diced

1 red onion, diced

1 pepper, chopped

1 leek, sliced

1 Clove of garlic, crushed

400g tin of tomatoes

1 tbsp good honey

1tsp balsamic glaze


Salt and Pepper to season


4 eggs (max)


  1. Fry bacon, onions, peppers and leeks in a frying pan with olive oil until browned.
  2. Crush garlic and salt and pepper to season, frying for a few minutes until garlic has browned.
  3. Add tin of tomatoes, honey and balsamic glaze and stir.  Sprinkle paprika dependent on taste into frying pan and add more salt and pepper if needed.
  4. Once bubbling reduce heat to simmer for 15 mins allowing the mixture to thicken. Stir occasionally.
  5. Give the mixture one last stir before crumbling feta into the frying pan without stirring in.
  6. Crack your eggs on top of mixture and allow to cook until the eggs have turned white, around 10 minutes. I would recommend a maximum of 4 eggs if you want them to cook through without the mixture sticking to the bottom of the pan.

Serve with bread, muffins or eat on their own – top with a little extra feta if you’re naughty and love it like me!



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