Spicy Tomato Eggs
|Coconut Oil||0.5 tbsp||3 tbsp|
|Tinned Cherry Tomatoes||600g||3600g|
|Salt + Pepper||Pinch||Pinch|
|Coriander||0.5 cup||3 cups|
Single Meal; 1 Portion = 500 cal
Batch Cooking; 6 Portions = 3000 cal
1. In a frying pan or shallow dish with a lid, heat the olive oil and gently sweat the red onion, chilli and garlic until soft.
2. Add the tinned cherry tomatoes, sugar, salt and pepper and simmer for 15 minutes until slightly reduced.
3. Stir from time to time so that it doesn’t burn on the bottom and then gently crack 4 eggs into the pan on top of the tomato sauce.
4. Put the lid on and continue to simmer gently for about 6 minutes or until the eggs are cooked to your taste.
Scatter with coriander and serve with fresh bread.