- 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 1 tbsp 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 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 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.