- 250g cherry plum tomatoes
- 2-3 tbsp olive oil
- 350g haggis
- 3-4 eggs
- A handful of flat leaf parsley
Prep: 10 mins | Cook: 30 mins
1. Preheat the oven to 180°C/160°C fan/ Gas 4. Tumble the tomatoes on to a baking tray. Drizzle with 1 tbsp olive oil and season. Slide into the oven and roast for 30 mins till the tomatoes are soft and bursting from their skins.
2. Cut the haggis into 6-8 thick slices. Set a frying pan on a medium heat. When warm, drizzle in 1 tbsp olive oil and place in the haggis slices. Fry for 3-4 mins on each side till browned, crisped and warmed all the way through. Depending on the size of you pan, you may need to do this in batches. Keep the cooked haggis warm in the bottom of the oven.
3. Wipe the pan clean and place back on the heat. Pour 1/2 tbsp oil into the pan. Crack in a couple of eggs. Fry for 2-3 mins till the edges are golden and crispy and the yolk is as cooked as you like. Repeat with any remaining eggs, setting the cooked ones onto a warm plate.
4. Place a couple of fried haggis slices on to each plate. Arrange the tomatoes on top. Top with a fried egg or two. Scatter over chopped parsely leaves and black pepper.