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Baked Egg in Tomato Ragù

Baked Egg in Tomato Ragu

Baked Egg in Tomato Ragù 
served with Crostini
Recipe by: Sibusiso Macozoma
Serves: 1
Preparation time: 10 minutes
Chilling time:  30 minutes
Olive oil                                  
¼  onions, peeled and finely chopped
I  clove,  peeled and finely chopped
¼  red pepper, deseeded and finally chopped
Pinch of dried chilli
1 Bay leaf
Salt and Pepper to taste
1/2 can chopped tomatoes
1 medium tomato, sliced
2 eggs
2 rashes of bacon, streaky
Parmesan/ Cheddar cheese, to serve
Get a large frying pan with a lid, on high heat with oil. Add the onion, garlic, peppers, chilli, bay leaves and salt and pepper
Stir and cook for 8 min to soften and caramelise the vegetables. Pour in your tinned tomatoes and use a spoon or tomato masher to break them up a bit
Bring to boil, then turn down to a medium heat and cook for a further 5 min so the sauce starts to reduce down. When you have got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper, if needed
Lay your sluiced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and track in your egg so they poach in the thick delicious juices. Put the lid on so eggs can cook for 3 to 4 minutes.

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