Spicy tomato baked eggs
Serves 2 Prep 5 mins Cook 20 mins £1.26 a portion 340 kcals, 20g fat, 5g sat. fat, 17g sugar
1 tbsp olive oil 2 red onions, chopped 1 red chilli, deseeded & finely chopped 1 garlic clove, sliced small bunch coriander, stalks and
leaves chopped separately 2 x 400g cans cherry tomatoes 1 tsp caster sugar 4 eggs
1 Heat the oil in a frying pan that has a lid, then soften the chopped onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the cherry tomatoes and caster sugar, then bubble for 8-10 mins until it begins to thicken. Can be frozen for up to 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 chopped coriander leaves and serve with some crusty bread for dipping.
Counts as 2 of your 5-a-day