Spicy tomato baked eggs

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Good Food

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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

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• 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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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

Preperation 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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