James Strawbridge’s Smokey Baked Eggs
This Wonderful Dish Is Such a Crowd Pleaser & is Really Simple to Make. So Great with Buttery Sourdough or Flatbreads! A Fantastic Way to Use Up Some Store Cupboard Tins For an Extra Special Meal.
  • Serves: 2

Ingredients

Instructions

  1. Gently fry the onions and garlic in an oven/grill proof pan with the olive oil until they are soft and fragrant.
  2. Add the peppers, chilli and sweetcorn to the pan and after 2 minutes add the tomato puree and smoked paprika, with some salt & pepper and continue to cook until they are soft.
  3. Add the tin of chopped tomatoes and an extra drizzle of olive oil and simmer gently for 5 minutes
  4. Make 4 egg sized wells in the smokey tomato base and crack an egg into each one.
  5. Cook on the hob for a further 5 minutes on a simmer, and finish off under a hot grill for 2 minutes or until the top of the eggs are cooked.
  6. Finish by sprinkling the parsley and some extra chilli if you like it spicy. Serve with buttery sourdough or flatbreads.