| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Spanish |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
sm |
Onion |
| 1/2 |
sm |
Red pepper |
| 1/2 |
ts |
Chopped red chilli |
| 220 |
g |
Crushed tomatoes |
| 1 |
tb |
Tomato paste |
| 3 |
|
Eggs |
| 1 |
tb |
Parsley |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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