Tomato and Capsicum Pan Eggs

Tomato and Capsicum Pan Eggs

Prep: 15 mins

Cook: 30 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

370

Recipe by: Ardmona

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.

Credit: Whisk Media Group

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Tomato and Capsicum Pan Eggs

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

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