Spicy Tomato Baked Eggs
Here’s a quick, delicious recipe, which we love at Lomas Foods. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs.
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
Method
- 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.
- 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, serve with crusty bread and enjoy your tasty Spicy Tomato Baked Eggs.
Article and Image Source: BBC Good Food