Baked eggs and tomatoes
SERVES 2. HANDS-ON TIME 30 MIN, SIMMERING TIME 20 MIN
Heat the oven to 190°C/170°C fan/gas 5. Heat 2 tbsp olive oil in an ovenproof frying pan and fry a chopped onion until softened. Add 2 finely chopped red chillies and a crushed garlic clove, then cook for 1 minute. Add 300g chopped tomatoes and a handful of cherry tomatoes, then cook for 15-20 minutes. Season with 1 tsp red wine vinegar, salt, pepper and a pinch of sugar. Make 2 wells, crack in 2 free-range eggs, sprinkle over 1 tbsp panko breadcrumbs and bake for 6-8 minutes to cook the eggs. Scatter with a few fresh coriander leaves and serve. PER SERVING 268kcals, 17.1g fat (3.2g saturated), 10.6g protein, 16.2g carbs (9.8g sugars), 0.3g salt, 3.4g fibre
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About delicious. Magazine
Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.