Cooking Instructions
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Step 1
Preheat oven to 180 degrees C (350 degrees F) steam bake.
Step 2
Add
Oil (1 Tbsp)
to a frying pan over medium heat. Add
Tomatoes (3)
,
Green Chili Pepper (1)
,
Hot Chili Pepper (1/2)
,
Onion (1)
,
Garlic (4 cloves)
,
Red Bell Pepper (1)
,
Paprika (1/2 Tbsp)
,
Ground Cumin (1 tsp)
, and
Chili Powder (1/4 tsp)
and cook, stirring until vegetables are soft.
Step 3
Add
Canned Chopped Tomatoes (2 cups)
and bring to a boil. Season with
Sea Salt Flakes (to taste)
and
Freshly Ground Black Pepper (to taste)
. Pour into a deep baking tray.
Step 4
Make 4-6 holes in the sauce then crack
Eggs (4)
into the holes.
Step 5
Put baking tray onto shelf 3 (middle of the oven). Bake for 10-12 minutes or until egg white is set, and yolks are still runny.
Step 6
Sprinkle with
Fresh Cilantro (1/2 bunch)
and
Fresh Parsley (1/2 bunch)
. Serve with
Baguette (1)
.
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