Total Time
50mins
Prep 25 mins
Cook 25 mins

The recipe title is self-explanatory!

Ingredients Nutrition

Directions

  1. Preheat the oven to 320F degrees.
  2. Heat the oil in a medium pan, add the onion and cook over medium heat until soft and lightly golden.
  3. Add the pepper and chilies and cook for a further 2-3 minutes.
  4. Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.
  5. Transfer the tomato mixture into a shallow, ovenproof dish.
  6. Using the bowl of a soup spoon, press three hollows into the mixture to hold the eggs (one per number of servings).
  7. One-by-one break each egg into the hollows.
  8. Bake for 20-30 minutes or until the whites are set and the yolks are still soft.
  9. Sprinkle with paprika or cayenne and serve immediately.