Baked Eggs

The gorgeous rich, paprika-red mixture of slowly cooked red peppers, tomatoes, onion, courgettes goes perfectly with the runny yolks of the eggs. Try the recipe this week.

Ingredients: (serves 4)
5tbs vegetable oil
1 onion - sliced
4 garlic cloves - crushed
4 red peppers - cored, deseeded and sliced
1 courgette
5 tomatoes - sliced
2tbs chopped parsley
large pinch of paprika
large pinch of dried chilli flakes
4 eggs
salt and pepper

Method:

• Heat the oil in a large frying pan then add the onion and fry until golden.
• Add the garlic, peppers, courgette and tomatoes and simmer for 15 minutes, stirring occasionally, until all the vegetables are soft.
• Stir in the parsley, paprika and chilli flakes and add a good dash of salt and pepper. Simmer for another 5 minutes.
• Heat the oven to 160'C or Gas mark 3.
• Spoon the vegetable mixture into a large ovenproof dish. Make four holes, spaced equally apart, in the mixture and carefully break and egg into each one.
• Bake in the oven for 10 minutes until the egg whites are just set and the yolks are still runny, then tuck in and eat with crusty bread.