Spicy spanish tomato baked eggs
https://www.coop.co.uk/recipes/spicy-spanish-tomato-baked-eggs
Our speedy take on shakshuka - a Middle Eastern eggs dish
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 7.9g
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Ingredients
- 1 tbsp olive oil
- 2 red onions, peeled and cut into half moons
- 1 red pepper, deseeded and cut into strips
- 1 clove garlic, peeled and sliced
- 250g cherry tomatoes, halved or 1 tin peeled plum tomatoes
- 1 tsp paprika
- 4 medium eggs
- 2 tbsp chopped flat leaf parsley (optional)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- In a large deep ovenproof frying pan, heat the oil
- Add the onions, pepper and garlic. Season with freshly ground black pepper and cook for 10 minutes or until soft
- Add the tomatoes and paprika and continue to cook gently for another 5 minutes
- Make 4 little wells in the mixture and crack an egg into each one. Season with more black pepper, cover and place in the oven
- Cook until the eggs are set - this should take about 5-8 minutes. Sprinkle over the parsley, if using
