Ingredients

The following ingredients have 4 Servings
  • 1 TB unsalted butter
  • 50 g onion (peeled and finely chopped)
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 400 g chopped / crushed tomatoes
  • 2 large eggs
  • smoked sea salt flakes
  • freshly ground black pepper
  • chopped parsley (to garnish)

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Heat the butter in a pan on the stove top. Add the onions and cook until completely softened and partially caramelised. Add the cumin, cayenne pepper and smoked paprika and stir well, while cooking for an additional 30-45 seconds.
  • Tip in the can of chopped tomatoes and cook over moderately high heat until the all liquid has cooked out, approximately 5-8 minutes.
  • Depending on what kind of pan you want to use (I had two cute cast-iron pans), pour the tomato mixture into an oven-friendly pan, and make a hole in the centre. Crack an egg into each hole and place the pans onto a large serving tray (this makes it safe and easy to remove.) Bake in the oven for 15-20 minutes, or until the egg whites are completely opaque.
  • Season with smoked sea salt flakes and freshly ground black pepper. Scatter over freshly chopped parsley - and be mindful that the little pans are HOT. Enjoy!