Poached Eggs in Tomato and Red Bell Pepper Sauce
Serves: 3
  • 3 eggs
  • 2 tablespoons of olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, coursley chopped
  • 1 can chopped tomatoes
  • 1 medium size red bell pepper, chopped
  • handful of parsley leaves, chopped
  • salt
  • freshly ground black pepper
  1. Preheat your oven at 220ºC / 425ºF. Heat up the olive oil in an oven proof pan or skillet over medium heat. Add the onion and the garlic, cook, stirring frequently so they don't burn, for about 5 minutes until the onion softens.
  2. Add the tomatoes along with the juices in the can and the red bell pepper. Bring to a boil and then turn the heat down to low and simmer, stirring from time to time, for 15 minutes until the sauce thickens slightly.
  3. Season to taste, then make 3 little holes and crack the eggs in them. Transfer the pan/skillet into the oven and bake for about 6 minutes or until egg whites are just set, but the yolks are still runny. Sprinkle the parsley on top and serve with bread toast.
Recipe by Simply yum at https://www.simplyum.com/poached-eggs-in-tomato-and-red-bell-pepper-sauce/