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Gill Bland

Shake Up Your Wake Up for Breakfast Week

Posted by Gill Bland Monday, 26th January 2015

The 25th-31st January is officially Breakfast Week. It’s also probably about the time when all those healthy eating intentions that you had at the start of January are starting to slip. Breakfast is my favourite meal of the day and I particularly love a leisurely brunch with a good coffee and some friends (or the crossword). I recently had something similar to this at my favourite brunch spot in London and it occurred to me that while many brunch recipes are rather sugar or fat laden, this one is really quite healthy. So, I though Id see if I could re-create it. I reckon it’s got 2 or 3 of your 5 a day, the eggs provide good protein to keep you going and the yoghurt adds a tart creaminess whilst providing all the benefits that live yoghurt gives.




I’ve suggested you make this in two stages as the slow roasting gives a lovely sweetness to the peppers and tomatoes but you could fast track by grilling the peppers and using tinned tomatoes. It won’t be as good though! You can also use different spices if you haven’t got harissa – try out the flavours that your like.


Baked eggs with harissa slow roasted tomato and peppers


Serves 1 on its own or 2 if serving with a chunk of wholemeal bread to dunk in it.


6 tomatoes on the vine

2 red peppers

2 chestnut mushrooms or a few button mushrooms (optional)

2 eggs ( fresh as possible)

1 tsp harissa paste

1pinch smoked paprika

1 tsbp unsweetened live yoghurt


The night before:

Place the tomatoes and peppers in an oven proof dish, both whole and with their stalks still on.

Roast them at 180c for 2 hours and leave to cool


Next day:

Pull the stalks out of the peppers and peel the skins off - they should already be coming away and probably quite blackened.

Wash the seeds out and pat dry with kitchen towel. Roughly chop them if they haven’t already fallen apart.

Pull the stalks off the tomatoes and squeeze them out of their skins.

Preheat the oven to 220c

Mix the tomatoes and peppers together with 1 tsp of harissa and place in a small ovenproof dish.

Quarter the mushrooms and place on the top but not where you’ll want to break the eggs onto.

Heat for 5 mins in the oven, then remove the dish and make a bit of a dip in two places using a teaspoon.

Crack the eggs into the dip and put straight back in the oven for 15-20 mins. Check often – you don’t want to risk over cooking the yolk.

Remove from the oven and put a dollop of the live yoghurt on top sprinkled with smoked paprika.


Like this recipe? See more of what’s been baking in my Rangemaster Elan at



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