Baked Eggs With Spicy Tomato Sauce

I opted to use English muffin as the base for this delicious Baked Eggs With Spicy Tomato Sauce. It's really easy to prepare for breakfast and is suitable for vegetarians as well. Try making it tomorrow morning! :-)


Baked Eggs With Spicy Tomato Sauce



Ingredients



6 English Muffins

Spicy Tomato Sauce

6 Medium-Sized Free-Range Eggs

Small bunch of Chives, chopped

Freshly Ground Black Pepper, optional



Spicy Tomato Sauce

¼ Cup Extra Virgin Olive Oil


1 Medium Onions, peeled, trimmed, and minced


6 Cloves Garlic, minced

½ tsp Ground Cumin

1 ½ tsp Smoked Sweet Paprika

1 tsp Red Chili Flakes

1 Can/28 oz/1 lb 12oz/794 g Whole Peeled Roma Tomatoes, coarsely chopped and reserved the liquid

1 Tbsp Champagne or White Wine Vinegar

1 tsp Sugar


Sea Salt





Method





Make the sauce: In a large saucepan, heat the olive oil over medium high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Then mix in the cumin, paprika, and chili flakes and give it a quick sauté. Add the chopped tomato tomatoes and its liquid, cook for 3 to 4 minutes, and then add the vinegar, sugar and seasoned with sea salt. Simmer briskly until the sauce is thick, 20 to 30 minutes.





For the Baked Eggs: Preheat an oven to 375˚F. (190˚C)



Carefully hollow out the bottom of each muffin with a small knife and reserved the top piece of muffin for dipping.



Spoon about 1 ½ Tbsp of the Spicy Tomato Sauce and spread into the muffin. Crack one egg for each muffin. Place the prepared muffin and the reserved muffin top on a baking tray.

Bake in the oven for about 13 to 15 minutes. Garnish the baked eggs with chopped chives, black pepper, and serve with some spicy tomato sauce.