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

sauce only

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

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