Spicy tomato baked eggs

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Spicy tomato baked eggs

Spicy tomato baked eggs
Spicy tomato baked eggs

Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs.

Ingredients

Takes 25 minutes • Serves 2 (easily doubled)

– 1 tbsp olive oil.

– 2 red onions, chopped.

– 1 red chilli, seeded and finely chopped.

– 1 garlic clove, sliced.

– 1 small bunch of fresh coriander, stalks and leaves chopped separately.

– 2 × 400g cans cherry tomatoes.

– 1 tsp caster sugar.

– 4 eggs.

– crusty bread, to serve.

Instructions

Step 1:
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 minutes until soft. Stir in the tomatoes and sugar, then bubble for 8–10 minutes until thick.

Step 2:
Using the back of a large spoon, make four dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6–8 minutes, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

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