This recipe is from episode 20 of Good Chef Bad Chef series 3.
Gently heat the oil over a medium heat.
Add the onions, garlic and sweat for 4 to 5 minutes.
Add the cumin, caraway, smoked paprika and chili and sweat for another 3 – 4 min.
Add the red peppers, passata and capers and simmer for 30 min until the sauce thickens.
Add the parsley and coriander and season.
In a skillet pan, shallow oven dish or terra cotta dish, cover the base with the sauce up to 3cm.
Crack the eggs into the pan and bake in an oven at 180c for 6 – 10 min until the eggs are cooked.
Serve with bacon and toast.
Nutritional analysis per serving (14 servings)
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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