Simple baked eggs in chunky tomato sauce

baked eggs (1)

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


Popular posts from this blog

Healing Cracked Heels