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This recipe for spiced eggs is perfect for a lazy Sunday brunch or a quick evening meal!
Serves 3-4, takes around 30 minutes.
3 tbsp Ownsworth’s Rapeseed Oil
1 large onion, peeled and chopped
2-3 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 large red pepper
1 tbsp ground cumin
2 (400g) cans chopped tomatoes
1 tbsp tomato purée
3-4 medium Lincolnshire free-range eggs
125g vegetarian feta cheese, crumbled
Handful fresh chopped parsley (optional) and a sprinkle of paprika or cayenne pepper to garnish
Gadsby’s bread, to serve
1. Heat the oil in a large, deep frying pan. Add the onion and cook for 2-3 minutes, stirring frequently until beginning to soften. Add the garlic, chilli and pepper, and continue to cook, stirring regularly for a further 3-4 minutes, until the pepper begins to soften.
2. Add the cumin and stir for 30 seconds. Add the tomatoes and the tomato purée. Season well with salt and freshly ground black pepper. Bring up to the boil and cook for 5 minutes, stirring occasionally.
3. Reduce the heat to bring the sauce to a gentle simmer. Make 3 or 4 ‘dips’ in the sauce with a spoon. Crack an egg into each ‘dip’.
4. Cook the eggs and sauce over a gentle heat and cover with a large lid, or use a baking tray if you don’t have a lid large enough. Cook for 10-15 minutes or until the eggs are just cooked. Scatter over the feta cheese and cook for a further minute. Remove from heat and scatter with chopped parsley, if using, and paprika or cayenne pepper. Serve straight away with Gadsby’s bread.
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