Baked Eggs in Spiced Tomato Sauce

Name: Baked Eggs in Spiced Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ea Free range eggs; 800 g Tinned chopped tomatoes; 300 g Capsicum; 200 g Brown onions; 15 g Garlic; 1 ea Crusty bread loaf; 20 g Fresh parsley; 30 ml Olive oil; 2 tsp Ground cumin; 1 tsp Smoked paprika

A tin of tomatoes, eight eggs, and the pan goes straight to the table.

Serves 4 30 min 19g protein

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Ingredients

Free range eggs8 ea
Tinned chopped tomatoes800 g
Capsicum300 g
Brown onions200 g
Garlic15 g
Crusty bread loaf1 ea
Fresh parsley20 g
Olive oil30 ml
Ground cumin2 tsp
Smoked paprika1 tsp

Method

Heat the oven to 190C and cook the sliced onion and capsicum in the oil in an ovenproof frying pan over medium heat for 12 minutes until completely soft.
Add the crushed garlic, cumin and smoked paprika and stir for 1 minute.
Pour in the tinned tomatoes, season well, and simmer for 12 minutes until thick enough to hold the trail of a spoon.
Make eight hollows in the sauce and crack an egg into each one.
Bake for 8-10 minutes until the whites are just set and the yolks are still soft.
Scatter over the chopped parsley and serve from the pan with torn bread.