Spicy Tomato Baked Eggs
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.
Ingredients
- 1 tbsp Olive oil
- 2 Red onions chopped
- 1 Red chilli, deseeded and finely chopped
- 1 Garlic clove sliced
- 1 Small bunch coriander
- 2 400 g tins chopped tomato
- 4 Eggs
Instructions
- 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.
- 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.
Nutrition
Nutrition Facts
Spicy Tomato Baked Eggs
Amount per Serving
Calories
340
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Sodium
1250
mg
54
%
Carbohydrates
21
g
7
%
Sugar
11
g
12
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
