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
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
- 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 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
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7573/
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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30 September 2008
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