FLAMING EGGS

• 1 tb Olive oil
• 1 /2 sm Onion
• 1 /2 sm Red pepper
• 1 /2 ts Chopped red chilli
• 2 2 0 g Crushed tomatoes
• 1 tb Tomato paste
• 3 Eggs
• 1 tb Parsley

Preparation time: 25 minutes Cooking time: 25 minutes

1. Preheat the oven to 160C. 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.