• 2servings
  • 219calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsFluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon Olive oil

  3. 1/2 small Onion

  4. 1/2 small Red pepper

  5. 1/2 teaspoon Chopped red chilli

  6. 220 grams Crushed tomatoes

  7. 1 tablespoon Tomato paste

  8. 3 Eggs

  9. 1 tablespoon Parsley

Instructions Jump to Ingredients ↑

  1. Preparation time: 25 minutes Cooking time: 25 minutes 1. Preheat the oven to 160C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2-3 minutes. Add the tomato paste and cook , uncovered, over a low heat for 10 minutes, stirring occasionally.

  2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows.

  3. Bake for 20-30 minutes or until the whites are set and the yolks are still soft.

  4. Sprinkle with parsley and serve immediately.


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