INGREDIENTS
1 punnet cherry tomatoes
175g sweet baby capsicums
2 spring onions
2tbs bruschetta mix
½ cup vegetable stock
2 tsp smoky paprika
2 tsp red wine vinegar
1 tbsp of tomato paste
1 red chilli, finely chopped or 1tsp chilli paste (optional or to taste)
2 tbsp olive oil
2 eggs
METHOD
Dice spring onions and halve the tomatoes. Slice the baby capsicums into thin rounds. Saute spring 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 paste and bruschetta mix 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.
