- 250g cherry vine tomatoes
- 350g haggis
- 4 eggs
- A handful of flat leaf parsley
Prep: 10 mins | Cook: 30 mins
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Tumble the tomatoes onto a baking tray. Drizzle with a little olive oil and season with salt and pepper. Slide into the oven and roast for 30 mins till the tomatoes are soft and bursting.
2. Cut the haggis into 8 thick slices. Set a frying pan on a medium heat. When warm, drizzle in some olive oil and place in the haggis slices. Fry for 3-4 mins on each side till browned, crisp and warmed all the way through. Depending on the size of your pan, you may need to do this in batches. Transfer to a heatproof plate or dish. Keep the cooked haggis warm in the bottom of the oven.
3. Wipe the pan clean and place back on the heat. Pour a splash more 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 on a warm plate.
4. Place a couple of fried haggis slices on each plate. Arrange the tomatoes on top. Top with a fried egg or two. Tear over some parsley leaves and crack over a little extra pepper, then serve.