This tomato and capsicum baked egg recipe is the perfect idea for weekend brunch. Baked eggs with tomato is a classic cafe breakfast that you can now make at home.
Ingredients
2 tbs olive oil
1 small brown onion, finely chopped
3 garlic cloves, finely chopped
1 tsp ground cumin
1 small red or yellow capsicum, deseeded, diced
2 x 400g cans Ardmona Crushed Tomatoes
4 eggs
Chopped parsley leaves & toast, to serve
Method
Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion, garlic, cumin and capsicum and cook, stirring often, for 4-5 minutes until onion softens.
Stir in tomatoes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, for 12-15 minutes until thick. Season to taste
Make 4 small indentations in the tomato mixture, crack an egg into each. Cover and cook for 5-7 minutes until yolks are almost set (or cooked to your liking). Sprinkle with parsley. Serve with toast
