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A Magazine for Sheffield

In praise of the egg.


4 eggs
400g chopped tomatoes
1 finely diced chilli
1 finely diced onion
1 finely diced red pepper
A small bunch of fresh coriander (chopped)
1 flour tortilla (quartered)
Salt and pepper

In a large frying pan, heat two tablespoons of oil on a medium heat. Throw in your onion, chilli and red pepper and stir for about five minutes until soft. When softened but not too coloured, add the tomatoes and cook for five minutes. If it's starting to look a little dry, add a quarter cup of water then season to taste with the salt and pepper. Add a pinch of sugar if the tomatoes are bitter.

Make four wells in the tomatoes and break one egg into each. Cover and cook for about five minutes until the whites of the egg have set but the yolks are still golden and runny.

Whilst the eggs are cooking, pour 1cm of oil in another pan, put on a medium heat and fry the tortilla quarters until crisp but not inflexible - about 30 seconds on each side should be fine. Remove the tortillas from the pan and sit them on some kitchen towel to soak up any excess oil. Uncover your eggs and serve whilst hot, 2 eggs per person with lots of lovely tomatoes and 2 slices of tortilla toast. Finish with a sprinkle of fresh coriander.

Image by Elchavobeer



2 large eggs
2 bay leaves
500g smoked haddock fillet (deboned)
150g basmati rice
75g ghee (or unsalted butter)
A small knob of ginger (peeled and grated)
1 onion (finely chopped)
Juice of 1-2 lemons
1 chilli (finely chopped)
2 tomatoes (deseeded and chopped)
1 clove of garlic
1 tbsp mustard seeds
2 tbsp curry powder
A small bunch of coriander (finely chopped)
Salt and pepper

Boil the eggs for about ten minutes then cool under a cold tap for about five minutes. Place your bay leaves and haddock fillets in a pan of water and bring up to the boil. Cover and simmer for five minutes then remove the fish, allow to cool, peel the skin off and flake into a clean bowl.

Meanwhile, cook your rice in salted water for ten minutes then drain, refresh with cold water and drain again. Put the rice in the fridge until the last five minutes of cooking.

Heat the ghee or butter in a saucepan. Add the onion, chilli and garlic and cook on a medium heat for about five minutes. Add the curry powder and mustard seeds and cook for another two or three minutes, then add the tomatoes and lemon juice. Add the haddock and rice to the pan and just gently warm through. Chop the eggs into quarters and add to the mix. Season to taste and finish with chopped fresh coriander.

Best served on a thick wedge of wholemeal toast.

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