Tomato baked eggs with crusty bread
1 large red onion
1 bulb garlic
1 bunch parsley
1 red pepper
1 red chilli
1 x 400g tin chopped tomatoes
1 crusty baguette
Preheat the oven to 180ºC/fan 160ºC/gas 4. Peel and thinly slice the red onion and two garlic cloves. Pick the parsley leaves and set aside, then finely chop the stalks. Deseed and chop the pepper and the chilli (cutting the chilli into fine dice).
Heat a couple of tablespoons of oil in a saucepan. Add the onion, garlic, red pepper and parsley stalks and cook for five minutes, until softened. Add a splash of balsamic vinegar (if you have it) and allow to bubble for a minute or so.
Pour over the tinned tomatoes, stir in half a teaspoon of caster sugar (to mask the metallic taste of the tomatoes) and season with salt and black pepper. Increase the heat slightly and leave to bubble away for eight to 10 minutes, until thickened.
Pour the tomato mixture into an oven-proof dish. Using the back of a spoon, make four indents into the sauce and crack an egg into each space. Transfer to the oven and cook for 10 minutes, or until the eggs are cooked to your liking.
Scatter over the picked parley leaves and serve with the crusty bread on the side.
Note: The Dh30 recipe works on the premise that you already have basic store cupboard or fridge staples – items such as oil for cooking and dressing, vinegar, butter, salt and pepper – at your disposal.