Eggs and Tomatoes are my favorite ingredients. They are always available. As a busy person, I always struggle to have a quick but nutritious breakfast before going to work. This recipe will be helpful when you are in a hurry. Let’s try it out the new Gluten-Free Spicy Tomato Baked Eggs Recipe!
- 1 tablespoon olive oil
- 1 red chili, finely chopped and deseeded
- 2 chopped red onions
- 1 sliced garlic clove
- 4 eggs
- 2 (400g) cans tomato cherries
- Small size coriander with stalks and leaves separately chopped
- 1 teaspoon caster sugar
Heat olive oil in a frying pan. Soften the onions, chili, coriander stalks and garlic.
Once soft, add in the sugar and tomatoes then bubble the mix for 8-10 minutes until thick.
Make 4 dips in the sauce using the backside of a large spoon then crack in an egg into each.
Place a lid on the pan and allow cooking over low heat for about 6-8 minutes until the eggs are done to your desired liking.
Scatter in the coriander leaves and serve with some crusty bread.