1 punnet organic snacking tomatoes
100g sweet baby capsicums
1 tbsp finely chopped parsley
½ red onion
2 tbls olive oil
1 tsp smoked paprika
½ cup vegetable stock
1 tsp red wine vinegar
1 tbsp of tomato pesto or avjar (roast capsicum paste)
½ red chilli (optional)
Dice red onion and halve the tomatoes. Slice the baby capsicums into thin rounds. Saute onions in olive oil until soft. Add baby capsicums and sauté a further 5 minutes until soft. Add the chilli, if using, tomatoes, vegetable stock, smoky paprika, tomato pesto (or avjar) and stir well to combine. Cook tomato mixture for 15 minutes until tomatoes have broken down. The sauce should still be quite chunky.
Preheat oven to 180 degrees. Put about 1 cup tomato mixture into the bottom of an ovenproof ramekin, leaving some space in the middle for the egg. Break a whole egg into the middle and bake for approximately 15 mins or until egg is set to your liking. Take it out a little earlier if you like it runny or leave it in a little longer if you like it well set. Garnish with chopped parsley.