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
1 tb Parsley
Preparation time: 25 minutes
Cooking time: 25 minutes
1. Preheat the oven to 160°C. 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.
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