Spicy tomato baked eggs

Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs would all work nicely.

QServes 2

QPrep 5 mins

QCook 20 mins

1 tbsp olive oil

2 red onions, chopped

1 red chilli, deseeded and finely chopped 1 garlic clove, sliced small bunch of coriander, chopped,

leaves and stalks separated

2 x 400g cans cherry tomatoes

1 tsp caster sugar

4 eggs

1 Heat the oil in a frying pan, then soften the onions, chilli, garlic and coriander stalks for

sauce only

5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for up to one month.

2 Using the back of a large spoon, make four shallow dips in the sauce, then crack an egg into each one. Cover, then cook over a low heat for 6-8 mins, until the eggs are cooked to your liking. Scatter with the coriander leaves before serving.

PER SERVING 340 kcals, protein 21g, carbs 21g,

fat 20g, saturates 5g, fibre 6g, sugars 17g, salt 1.3g