A vegetarian dish from the Egyptian kitchen.
Ingredients
- 1 tbs Olive Oil
- 2 chopped Red Onions
- 1 finely chopped Red Chilli
- 1 clove Garlic
- Chopped Coriander
- 800g Cherry Tomatoes
- 1 tbs Caster Sugar
- 4 Eggs
- Spinkling Feta
Method
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Source
This recipe is adapted from TheMealDB (id 52963), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=C-3_jYrfdBU.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/7573/spicy-tomato-baked-eggs.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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