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

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  340

• Protein

  21g

• Carbs

  21g

• Fat

  20g

• Saturates

  5g

• Fibre

  0g

• Sugar

  17g

• Salt

  1.25g

Ingredients

• 1 tbsp olive oil
• 2 red onions, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• small bunch coriander, stalks and leaves chopped separately
• 2 400g cans cherry tomatoes
• 1 tsp caster sugar
• 4 eggs

Directions

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.
2. Using 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 bread.

Categories: Courses, Healthy, Special Diets, Vegetarian