Eggs with peppers and tomatoes from the oven

Name: Eggs with peppers and tomatoes from the oven
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 red and 2 yellow peppers; 2 Garlic cloves; 1 Onion; 1 small red chili pepper; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 2 can(s) (400 ml) chunky tomatoes; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Eggs (size S); 1/2 small pot of coriander

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 red and 2 yellow peppers
2 Garlic cloves
1 Onion
1 small red chili pepper
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
2 can(s) (400 ml) chunky tomatoes
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Eggs (size S)
1/2 small pot of coriander

Directions

1
Halve, clean, wash and chop the peppers. Peel garlic and onion. Chop the garlic finely. Chop onion finely. Clean the chilli, cut lengthwise, wash and remove the seeds.
2
Cut the pod into small pieces.
3
Heat the oil in a large frying pan. Fry the onion, garlic and paprika for 2-3 minutes. Stir in the tomato paste and fry. Add tomatoes and stock and simmer covered for about 15 minutes.
4
Season with salt and pepper and spread on a baking tray.
5
Press 8 depressions into the paprika vegetables. Beat 1 egg in each well. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 8 minutes. Wash the coriander, shake dry and chop the upper 1/3 of the stems coarsely.
6
Place 2 eggs and some vegetables on each plate. Sprinkle with coriander, season eggs with salt and pepper and serve immediately. Baguette tastes good with it.