My first post! Sunday morning spicy brunch

So, now I've set this up, I probably should use it, right?

Just made breakfast, thought I'd share, minus the pictures (hey, I was making MY breakfast, I didn't think of it until after I'd made it!)

It doesn't really have a name. And until I was thinking of writing it down, it didn't occur to me how much chilli there is in it. Relax, if you don't like chilli, you can always leave it out.

I think this recipe stems from not liking fried eggs, and then trying to cook them on top of the fried tomatoes that I do like, and so on. It keeps evolving.

So, it's eggs poached in tomato juice/tinned tomatoes, with hot pancetta and mushrooms. And toast.

Man, I so need a better name for it than that.

I know! It's a breakfast THING! Bugger. Michelle is probably the only person who would get that joke.

Onwards...

Ingredients:

Tinned crushed or diced tomatoes (I like the coles home brand organic ones)
Hot V8 juice
Mushrooms
Eggs
Hot Pancetta from Barossa Fine Foods (though I suppose you could use bacon or normal pancetta)
Piri piri seasoning (or you can use pepper steak seasoning, too)
Garlic (I used dried, I'm lazy, I admit it)
Spring onions
Parsley
Bread. For making of toast therein. Butter if you want it.

I like to use as few dishes/implements as possible. That, and I don't have a toaster.

So, to start with, slice your mushrooms (as many as you want to eat, I'm a mushroom addict, so this takes some time), and a couple of spring onions.

Heat up a small saucepan (for one person, I use a saucepan about 15cmish across). Make sure it's one with a lid. Put your mushrooms, a drop of oil if you want, the spring onions, some chopped parsley, some garlic and some piri piri seasoning in. Stir, put lid on, let it almost cook through. You can do some washing up now, or cleaning, while you're waiting. Or go post on facebook. Or, you know, take a photo of what you're doing so that when you think about posting it to a food blog, you have pictures.

Once your mushrooms are mostly done to your satisfaction, put them on some alfoil under the grill. Include the little bit of moisture at the bottom of the pan. It's pretty much a tip & pour movement. If you like your toast well done, put that under the grill as well, and turn on. If you don't like well done toast, don't turn the grill on (hey, I used logic!).

Pour 1/2 a tin of crushed or diced tomatoes, some hot & spicy v8 juice (I use about 1/4 of a cup? Ish? I don't tend to measure. It doesn't matter if you use too much, as you can just boil some of the liquid off), more piri piri, more garlic, more spring onions if you want in to the saucepan. Bring to boil until it's the consistency you like.

Turn grill on if you didn't earlier. Also now put your hot pancetta under grill. Which should now be keeping your mushrooms warm, grilling your pancetta and toasting your bread.

Crack 2 eggs in to the saucepan. They'll pretty much be swallowed up by the tomato mixture. Turn saucepan heat off, and cover with lid. (If you're making this for just 1 person, you end up with a bit too much sauce for 1 person. But you need the depth to make sure the eggs are poached).

Probably a wise idea to turn over your bread now, and have a go at the pancetta to make sure it's cooked on both sides. You can also give the mushrooms a quick stir.

By the time your toast & pancetta are done, your eggs should be poached to a slightly runny consistency (runnyish yolk, not runny whites).

Serve by trying not to splatter too much everywhere. If it lands on the plate, you have succeeded.