Flaming eggs
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | small | Onion |
| ½ | small | Red pepper |
| ½ | teaspoon | Chopped red chilli |
| 220 | grams | Crushed tomatoes |
| 1 | tablespoon | Tomato paste |
| 3 | Eggs | |
| 1 | tablespoon | Parsley |
Directions
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.