One-panMexicaneggs

Makes 4 servings

INGREDIENTS

100ml British rapeseed oil 3 red peppers, finely diced 1 red onion , peeled and thinly sliced 4 plum tomatoes, cut into wedges 8 garlic cloves, peeled and thinly sliced 1 jalapeño pepper, halved lengthwise 12 fresh basil leaves 2tbsp fresh marjoram leaves 1½tsp chilli powder 1tsp smoked paprika 120g ricotta cheese 4 large eggs Salt Ground black pepper

TO MAKE

1 Preheat the oven to 200°C/gas 6.

2 Heat the oil in a large heavy saucepan over medium heat. Add the diced red peppers and red onion and cook, stirring occasionally, until softened and just beginning to brown. 3 Add the tomato wedges, garlic, jalapeño pepper, basil, marjoram, chilli powder and smoked paprika to the saucepan. Reduce to a low heat and continue to cook, stirring occasionally, until the vegetables are very soft and liquid is thickened. 4 Season with salt and pepper and discard the jalapeño. 5 Transfer the veg mixture from the saucepan to a shallow baking dish. Using the back of a spoon, make four evenly spaced divots in mixture. Spoon a dollop of ricotta cheese into each divot and then crack one egg into each. 6 Bake in the oven until the egg whites are almost set but yolks are still runny.

7 Serve the spiced baked eggs with granary toast.

The yolks will continue to cook as the dish sits, so serve right away if you prefer your eggs soft.