Breakfast · Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Eggs and Veg!

I made a simple tomato sauce this morning and popped some eggs in it to cook. I was thinking baked eggs, but I just put a lid on the pan, instead of putting it in the oven. I ended up with perfectly runny eggs, brilliant! This recipe will serve 2 people, but the picture is of one serve, so it’s a small pan. 

Equipment required 

1 lrg fry pan with lid 


Shopping list for 2 people 

4 large organic eggs 

200g carton of passata (nothing added) 

1 medium red pepper 

1 medium courgette

1 medium white or red onion 

2 cloves of garlic, crushed 

1 tsp of paprika 

Salt & pepper to taste 

Slurp of oil of choice 

Optional Parmesan grated and fresh herbs for the top 

Method to the madness 

Finely dice the onion and roughly dice the pepper (discarding the seeds), add a glug of oil to the pan and heat to a medium heat. Sautée the onion and pepper until onion is translucent

Add in the paprika and crushed garlic and cook for 1 minute 

Add in the passata and 100ml of filtered water. Cook the sauce for around 5 minutes on a medium heat, until it has reduced slightly 

Grate the courgette finely and add to the sauce, cook for a further – minute 

Taste and season the sauce 

Make 4 wells into the tomato sauce and crack an egg into each well 

Leave the eggs to cook in the sauce, placing the lid on after about 2 minutes, to cook the top of the egg – remove the lid after about 1 minute, once the top of the eggs has turned opaque but not hard

Top the dish with a handful of grated Parmesan and freshly chopped herbs, I used parsley and chives 



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