Baked eggs in tomato and red pepper sauce

Name: Baked eggs in tomato and red pepper sauce
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp garlic infused oil; 1 red pepper, diced; 400g tinned chopped tomatoes; 1 tsp smoked paprika; 1 tsp ground cumin; 4 large eggs; 2 tbsp fresh coriander, chopped; 2 slices gluten free bread

Eggs baked in a smoky tomato and red pepper sauce, mopped up with gluten free toast.

Time30 min
LevelEasy
Costabout £1.30 a head

2 servings

Ingredients

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2 tbspgarlic infused oil
1red pepperdiced
400 gtinned chopped tomatoes
1 tspsmoked paprika
1 tspground cumin
4large eggs
2 tbspfresh corianderchopped
2slices gluten free bread

Method

1
Heat the garlic infused oil in a wide pan over a medium heat. Cook the pepper for 6 minutes until soft.
6 min
2
Stir in the paprika and cumin and cook for 30 seconds until fragrant.
3
Add the tomatoes and simmer for 10 minutes until thick.
10 min
4
Make four dips in the sauce and crack in the eggs. Cover and cook for 5 to 6 minutes until the whites are set.
5 min 30 s
5
Scatter with coriander and serve with toasted gluten free bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.