Baked Eggs With Capsicum & Tomatoes

Serves 4

INGREDIENTS

1 tablespoon extra virgin olive oil 1 small red onion, thinly sliced
1 red capsicum (pepper), quartered, seeds and membrane removed, cut into thin strips
400 g cherry tomatoes(I like to use a mixture of varieties)
1 large clove garlic, finely chopped
1 red bird’s-eye chilli, finely chopped (optional)
4 eggs
handful of flat-leaf parsley leaves, shredded
sea salt and cracked black pepper
freshly grated parmesan, to serve (optional)

METHOD
1 Preheat the oven to 180°C.
2 Heat the olive oil in a large ovenproof frying pan over medium heat.
3 Add the onion and capsicum and cook, stirring often, for 5 minutes. Add the tomatoes, garlic and chilli, if using, along with ½ cup (125 ml) of water. Stir to combine, then place the pan in the oven and bake for 5–8 minutes or until the capsicum and onion are softened.
4 Remove the pan from the oven and use a wooden spoon to make 4 little pockets in the vegetable mixture. Crack an egg into each pocket, then bake for a further 5 minutes or until the eggs are set.
5 Remove from the oven, sprinkle with the parsley and season with salt and pepper, to taste. Serve scattered with a little parmesan, if desired.

 The Carousel thanks The Chef Gets Healthy by Tobie and Georgia Puttock for this recipe. Buy your copy here.