small bunch coriander , stalks and leaves chopped separately
2 400g cans cherry tomatoes
1 tsp caster sugar
4 eggs
Instructions
Heat the oil in a frying pan that has a lid, then
soften the onions, chilli, garlic and coriander
stalks for 5 mins until soft. Stir in the tomatoes
and sugar, then bubble for 8-10 mins until thick.
Can be frozen for 1 month.
Using the back of a large spoon, make 4 dips in the
sauce, then crack an egg into each one. Put a lid on
the pan, then cook over a low heat for 6-8 mins,
until the eggs are done to your liking. Scatter with
the coriander leaves and serve with crusty bread.
Originally Submitted
1/3/2010
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