Baked eggs in smoky tomato and pepper sauce
Eggs baked in a spiced tomato and pepper sauce, mopped up with a spoon and a lazy weekend morning.
- Time35 min
- LevelEasy
- Costabout £1.60 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a deep frying pan over a medium heat. Cook the onion and peppers for 8 minutes until soft and sweet.
8 min - 2
Stir in the garlic, paprika, cumin and chilli flakes and cook for 1 minute until it smells warm and smoky.
- 3
Add the tomatoes and simmer for 10 minutes until thick and jammy. Add a splash of water if it gets dry.
10 min - 4
Make four dips in the sauce with the back of a spoon. Crack an egg into each one.
- 5
Cover with a lid and cook on a low heat for 6 to 8 minutes, until the whites are set and the yolks still wobble.
7 min - 6
Scatter over the parsley and a good grind of black pepper. Serve straight from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.