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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

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 340
  • Carbohydrates 21
  • Saturated Fat 5
  • Sugar 17
  • Protein 21
  • Fat 20
  • Fibre 0
  • Salt 1.25

Nutrition per serving

  • Calories 340
  • Carbohydrates 21
  • Saturated Fat 5
  • Sugar 17
  • Protein 21
  • Fat 20
  • Fibre 0
  • Salt 1.25

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

  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.

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