This is a super-quick dish perfect at any time, day or night, though it is often eaten for brunch. Its heat makes it a great pick-me-up in the winter months.
Prep time: 20 minutes
Cook time: 30 minutes
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 3 tbsp chilli paste (either chipotle or plain red chilli)
- 2 red peppers, deseeded and diced
- 3 tomatoes, deseeded and very finely sliced
- 1 tbsp tomato puree
- 4 eggs
- 50g cheddar cheese, grated
- 2 spring onions, neatly sliced
- 4 coriander sprigs, leaves roughly chopped, plus a few whole
- Slices of toast, to serve (optional)
- Salt and ground black pepper
Heat the olive oil in a large, ovenproof frying pan or shallow casserole. Add the onion and saute over a low heat for 7–8 minutes until slightly softened.
Add the garlic and chilli paste and cook for a further 2–3 minutes until the garlic has softened but not taken on any colour. Season well with salt and pepper.
Add the red pepper, tomato and tomato puree, and stir to combine.
Cover with a lid and simmer over a low heat for 5 minutes until the peppers have softened and the sliced tomatoes have collapsed down, then remove the lid and allow the sauce to reduce for 3–4 minutes until most of the liquid has evaporated.
Use the back of a tablespoon to make 4 indentations in the vegetable mixture and break an egg into each hollow. Cover the pan and leave it on the hob for 5 minutes to cook the eggs.
Remove from the heat and sprinkle with the cheese, spring onions and the chopped and whole coriander leaves. Serve with slices of toast on the side, if you wish.