1 tsp vegetable oil
1 tsp garlic infused oil
½ red pepper (75g/2½oz), roughly chopped
pinch smoked paprika
300g/10½oz tinned chopped tomatoes
1 level tbsp tomato purée
2 medium free-range eggs
handful fresh parsley, chopped
salt and freshly ground black pepper, to taste
Serves - 1
Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a small ovenproof frying pan over a medium heat.
Add garlic infused oil, red pepper and paprika and cook for 2 minutes.
Add the tomatoes and tomato purée and season to taste. Cook over a medium–low heat for 10–15 minutes, or until the mixture begins to thicken.
Using the back of a tablespoon, make two wells in the tomato mixture and break an egg into each one.
Transfer the pan to the oven for 10 minutes, or until the eggs have just set but the yolks are still runny. Serve immediately.
Recipe adapted from: Good Food