Spicy tomato baked eggs

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Recipe by Good Food

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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.

PER SERVING

340 kcalories, protein 21g, carbohydrate 21g, fat 20 g, saturated fat 5g, fibre 0g, salt 1.25 g

Latest comments and suggestions

• Beth

  30 September 2008

  Beth rated and commented on this recipe

  

  Easy and tasty as a nice light evening meal.

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• Zoe

  01 October 2008

  Zoe rated and commented on this recipe

  

  simple yet scrumptious!

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• Barbara

  05 October 2008

  Barbara commented on this recipe

  This is even beter when made with fresh tomatoes. When you have a glut at the end of the growing season, make and freeze the sauce in potions of the right size for your family.

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• Kally

  18 January 2009

  Kally commented on this recipe

  Delicious! I added capers, artichokes, black and green olives. Great and really easy too.

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• rachael heath

  24 February 2009

  rachael heath commented on this recipe

  I have made this egg dish for my family, my 2 year old daughter loves eggs so it was nice to do something different than omlet for her. This dish is nice on its own but we had it with crusty rolls to mop up all the lovely sauce.

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• mmalta113

  25 February 2009

  mmalta113 commented on this recipe

  Enjoyed this very much. Served it over polenta seasoned with herbs. Will make this recipe again for sure!

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• sara

  20 April 2009

  sara rated and commented on this recipe

  

  very very nice. I made polenta as suggested by mmalta 113 and it worked beautifully...my only complaint is that I was dissapointed when I realised that there was no baking in this recipe... i reaaly fancied making eggs in the oven!

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• Girl Flower

  07 August 2009

  Girl Flower rated and commented on this recipe

  

  This was great! Very tasty, very easy and a good recipe to use up what I have lying around! I have added both brocolli and chunks of ham to this and it always turns out well no matter what you seem to add! I use half tinned tomatoes and half fresh as a general rule. Even better than I thought it was going to be!

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• schizopear

  09 September 2009

  schizopear commented on this recipe

  couldn't get tins of cherry tomatoes so used a tin of regular ones and a packet of fresh cherry tomatoes. the chilli that i used was not very hot so it could have done with a bit more spice, but no other complaints. served it with potato wedges for a slightly more interesting egg and chips supper!

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• Alex

  16 October 2009

  Alex rated and commented on this recipe

  

  Lovely!

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Gluten-free, Nut-free

The sauce can be frozen for one month

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

PER SERVING

340 kcalories, protein 21g, carbohydrate 21g, fat 20 g, saturated fat 5g, fibre 0g, salt 1.25 g

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