SPICY TOMATO BAKED EGGS

SERVES 2 PREP + COOK 30 MINS

2 tsp olive oil

1 small red onion (80g), chopped finely

2 cloves garlic, crushed

1 fresh long red chilli, seeded, chopped finely

400g can diced tomatoes

400g can cannellini beans, drained, rinsed

3 eggs

2 slices sourdough bread (140g), toasted

1 Heat oil in a 20cm (top measurement) frying pan over medium heat. Cook onion, garlic and chilli for 5 mins or until softened. Add tomatoes and beans and bring to boil. Reduce heat and simmer for 10 mins or until thickened.

2 Using the back of a spoon, create three indents in the tomato sauce. Crack an egg into each indent. Cover pan with a lid or aluminium foil. Cook for 8 mins or until cooked to your liking.

3 Season tomato baked eggs and serve with sourdough toast, topped with chopped fresh flat-leaf parsley, if you like.