There are few things that’ll get you out of bed after a long week. The prospect of hot, runny, deep orange yolked eggs (we hope) is one of them.
Serves: 4
Preparation Time: 10 mins
Cooking Time: 20 mins
What You’ll Need:
- 1 red onion
- 1 red pepper
- 2 cans of chopped or peeled tomatoes
- 4 eggs
- 1 clove of garlic, finely chopped
- 1 tablespoon olive oil
- 1 red or green chilli deseeded and finely chopped, or 1/2 tsp chilli flakes
- Small bunch of coriander, chopped
- 1 tsp sugar
Suitable for
- Vegetarians
- Gluten free
- Dairy Free
What To Do:
- Heat the oil on medium heat in a frying pan and add the onions, chilli, garlic and half the coriander. Fry gently until softened.
- Add the tomatoes, (add fresh ones in here if using) with the sugar and leave on a low heat for about 10 minutes until thickened.
- Pour the sauce into a baking dish (or two individual ones) and make a well for the eggs with the back of a big spoon.
- Crack the eggs into the wells and place in a hot oven at 180C for 5 – 10 minutes, until the eggs are cooked to how you like them.
- Top with the rest of the coriander, salt and black pepper to taste. Serve with thick slices of toast to soak up all the goodness.
Tip: throw in a few fresh cherry tomatoes if they need using up, also some diced chorizo wouldn’t go a miss.
You can get all the ingredients from Farmdrop here: www.farmdrop.co.uk