Patti Sloley's Christmas brunch with eggs and smoked haddock

It's not all about the turkey and trimmings! Patti Sloley shows us a simple and amazing brunch for Boxing Day and a great way to make your eggs extra special. You'll never poach again after watching this!

Smoked Haddock & Eggs in Spicy Tomato SauceServes 4Prep: 15 minutesCook: 25 minutes

IngredientsOil to shallow fry2 onions, sliced2 garlic cloves, crushed2cm piece ginger, peeled and halved2tsp cayenne pepper or 1 scotch bonnet chilli, to taste400g tin chopped tomatoes 1 tbsp tomato puree2 guinea peppers, or black peppers, crushed (optional)Small handful of fresh basil leaves Dash of Worcestershire sauceSalt to taste225g smoked haddock fillet, skinned and chopped4 eggs

Method1. Heat a heavy-based pan, add the oil, then fry and stir the onions until golden around 10 minutes.

2. Stir in the garlic, ginger, cayenne or scotch bonnet chilli, tomatoes, tomato puree, guinea or black peppercorns, basil, Worcestershire sauce and salt to taste, and bring to the boil. Taste and adjust the seasoning. Leave to simmer until the sauce reduces and intensifies in flavour and the oil separates. This should take about 10-15 minutes.

3. Add the smoked haddock to the sauce along with a splash of hot water to loosen the sauce.

4. Crack the eggs and place in the sauce individually and season with a grinding of black peppercorns. A good tip is to make little indentations in the tomato sauce for the eggs to sit in. 

5. Cover and allow the haddock to cook and eggs to poach to your liking around 6-8 minutes.  

6. Remove the guinea peppers (if using) and ginger. Serve with toasted bread if liked.

Tips- Guinea peppers are available in Afro-Caribbean shops or online. Or use black peppercorns instead.- Swap smoked haddock for any fish of your choice – salmon works well, or use a pack of mixed fish and seafood mix.- Leave out the haddock and eggs and the tomato sauce can be served on its own with pasta, a little stirred into hummus or roasted vegetables.- Scotch bonnet chillies are the hottest chillies available. Find them in Afro-Caribbean or international shops, some supermarkets or online. Use regular chillies if unavailable. Use gloves to chop them or wash your hands thoroughly after chopping.