Baked Eggs in Spiced Tomato Sauce
A tin of tomatoes, eight eggs, and the pan goes straight to the table.
Serves 4 30 min 19g protein
veggieone-panmiddle-easternbudget
Plan it this weekIngredients
- Free range eggs8 ea
- Tinned chopped tomatoes800 g
- Capsicum300 g
- Brown onions200 g
- Garlic15 g
- Crusty bread loaf1 ea
- Fresh parsley20 g
- Olive oil30 ml
- Ground cumin4 g
- Smoked paprika2 g
Method
- Heat the oven to 190C and cook the sliced onion and capsicum in the oil in an ovenproof frying pan over medium heat for 12 minutes until completely soft.
- Add the crushed garlic, cumin and smoked paprika and stir for 1 minute.
- Pour in the tinned tomatoes, season well, and simmer for 12 minutes until thick enough to hold the trail of a spoon.
- Make eight hollows in the sauce and crack an egg into each one.
- Bake for 8-10 minutes until the whites are just set and the yolks are still soft.
- Scatter over the chopped parsley and serve from the pan with torn bread.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
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Not priced
- Free range eggs · 8 items
- Tinned chopped tomatoes · 800 g
- Capsicum · 300 g
- Brown onions · 200 g
- Garlic · 15 g
- Crusty bread loaf · 1 item
- Fresh parsley · 20 g
- Olive oil · 30 ml
- Ground cumin · 4 g
- Smoked paprika · 2 g