Spicy Tomato Baked Eggs
- Serves: 2
- Prep 5mins, Cook 15mins
- 340 kcals / serving
Recipe Info
This is an incredibly versatile easy lunch or supper. Just add what ever you have to hand - curry powder, herbs or pesto, the possibilities are endless.
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 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
Step 2 -
Sink the back of a large spoon, make 4 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 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty sourdough bread or gluten free pasta.
Ingredients
- 1 tbsp Olive oil
- 2 Red onions chopped
- 1 Red chilli, deseeded and finely chopped
- 1 Garlic clove sliced
- 1 Small bunch coriander
- 800g Tinned chopped tomato
- 4 Eggs
