Simple baked eggs in chunky tomato sauce
This Spanish style vegetarian dish is hearty, healthy and perfect for breakfast or brunch on the weekends.
Serves: Two
Ingredients:
- ½ onion, diced
- 1 capsicum (any colour), stemmed, seeded, and diced small
- 2 clove garlic, minced
- 1 can crushed tomatoes
- Preheat oven 350F.
- In a fry pan, heat oil over medium heat. Add capsicum and onion. Stir for eight to 10 minutes until softened.
- Add garlic and cook for two minutes, or until fragrant.
- Stir in tomatoes and simmer for 10 minutes. Add pinch of chilli flakes if you using. Season with salt and pepper.
- Divide sauce into two shallow baking dishes. Make a well in the sauce with a spoon and crack one egg into each.
- Place in oven and
bake until whites are cooked through but yolks still soft and runny, about 10 minutes. - Top with coriander and serve with a side of crusty gluten free bread.
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