This recipe is from episode 20 of Good Chef Bad Chef series 3.


  • ¼ cup olive oil

  • 1 onion finely diced

  • 2 garlic finely diced

  • 2 red peppers, roasted, de-skinned, de-seeded and finely chopped

  • 1 tbsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp caraway

  • 500 ml tomato passata

  • ½ tsp chili fresh & dried

  • ¼ cup fresh coriander chopped

  • ¼ cup parsley chopped

  • 2 tbsp capers

  • Salt and pepper

  • 4 free range eggs

  • 8 rashers crispy bacon

  • 4 thick cut slices toasted bread, buttered


  • 1.

    Gently heat the oil over a medium heat.

  • 2.

    Add the onions, garlic and sweat for 4 to 5 minutes.

  • 3.

    Add the cumin, caraway, smoked paprika and chili and sweat for another 3 – 4 min.

  • 4.

    Add the red peppers, passata and capers and simmer for 30 min until the sauce thickens.

  • 5.

    Add the parsley and coriander and season.

  • 6.

    In a skillet pan, shallow oven dish or terra cotta dish, cover the base with the sauce up to 3cm.

  • 7.

    Crack the eggs into the pan and bake in an oven at 180c for 6 – 10 min until the eggs are cooked.

  • 8.

    Serve with bacon and toast.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 279kj
  • Fat Total 23g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 297mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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