Baked Eggs and Peppers

Baked Eggs and PeppersThis is the recipe from Liz Earle’s latest project, the magazine Wellbeing (available quarterly in WH Smith).

Baked Eggs and Peppers

Ingredients serves 4:
2 tbspn olive oil
2 red onions, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red chilli, finely chopped
3 cloves garlic, crushed
½ tsp sweet paprika
1 x 400g tin chopped tomatoes
4 eggs
50g feta cheese
2 tbsp toasted pine nuts
1 tbsp chopped coriander

How to prepare
Heat the oil in a large frying pan, add the onions and cook gently for about 10 minutes until softened. Add the peppers and chilli, cover the pan and cook for another 10 minutes until the peppers are tender. Add the garlic and spices and fry for a few minutes while stirring. Then tip in the tomatoes, mix well and cover. Cook over a medium heat for about 10 minutes  or until the sauce has thickened. Season the sauce well.

Using the back of a wooden spoon make four indentations in the pepper sauce. Break an egg into each one. Cover and cook over a low heat for about 5 minutes until the eggs are set. You can alternatively scramble the eggs through the sauce.

Sprinkle the eggs with crumbled feta, pine nuts and coriander, drizzle with a little olive oil and serve straight from the pan with some warm crusty bread or pitta bread.