I love eating this, I don’t eat it very often, but when I do it’s such a treat! Also easy to make, and a bit of a crowd pleaser if cooking for friends or family. I’ve added some different spices into this recipe and they worked really well, so it may not be traditional, but that’s cooking, it’s fun to experiment!
Ingredients: for 2 people
1 red pepper
1 green pepper
1 red onion
2 tomatoes
2 peeled garlic cloves
1 tin chopped tomatoes
¼ bunch fresh coriander
2 eggs (as many as you like)
1 tspn smoked chipotle flakes
1 tspn ground cumin
½ tspn cayenne pepper
½ tspn dried oregano
2 tspn worcestor sauce
Pinch Maldon sea salt
Pinch cracked black pepper
Method:
Julienne the peppers and red onion and finely chop the garlic, add to a non-stick pan and sauté in a little oil till for ten minutes, stirring as you go. The vegetables need to be golden in colour, at this point add the dried spices and fresh tomatoes, cook for a further ten minutes, the mix should have reduced a third in size.
Finally add the tinned tomatoes and Worcester sauce, cook for a further thirty minutes, season to taste and add the chopped coriander. At this point transfer the mix into an oven proof tray; I have used a deep small tin as this was only for two people. Once transferred, make a well so you can crack the eggs in; bake for 10-12 minutes at 160’C in a fan assisted oven, the eggs should be runny! To serve, a good squeeze of lime juice and more fresh coriander.
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