Green and Red Spicy Eggs
Ingredients
- Olive oil
- 2 red onions, sliced
- 1 large zucchini, halved and sliced
- 2 garlic cloves, crushed
- 1 tbsp chilli flakes
- 2 tbsp hot sauce
- 400g tin cherry tomatoes
- 400g tin crushed tomatoes
- 100g baby spinach
- A handful of red and green cherry tomatoes
- A bunch basil, leaves picked
- 6 medium free-range eggs
- To serve; sourdough bread, extra basil leaves and a squeeze of lemon juice
Method
1.Heat the oven to 180°C.
2. Heat 1 tbsp of olive oil in a large sauté or frying pan with a lid over medium heat.
3. Fry the onions and courgette for 10 minutes.
4. Add the garlic, chilli flakes, hot sauce and tinned tomatoes. Simmer for 15 – 20 minutes.
5. Fold in the baby spinach and fresh basil and cook until wilted.
6. Arrange the cherry tomatoes over the mixture.
7. Make 6 indentations in the tomato sauce using the back of a spoon. Crack an egg into each indentation.
8. Cover with a lid and simmer over low heat until the egg whites are set and the yolks done to your liking.
9. Toast the sourdough bread, then serve with the eggs, scattered with extra basil leaves and a squeeze of lemon juice