Baked eggs in tomato sauce

282 CALS PER SERVING

SERVES 2

Heat 2 tsp oil in a frying pan with a lid then add 1 small red onion and pinch of salt. Cover and cook for 8-10 minutes until the onions soften. Add 1 tbsp tomato puree and a pinch of chilli flakes and cook for 2 minutes.

Pour in a 400g can of chopped tomatoes, stir well then cover and cook for 10 minutes. Add a small bunch of chopped coriander stalks, mix well then create 4 wells, for 4 eggs, in the tomato mixture. Crack an egg into each well, cover and cook for 6-8 minutes or until the whites of the eggs set. Sprinkle over the coriander and add black pepper to serve.