Spicy tomato eggs


  • Serves 2   


  • 1 can of chopped tomatoes
  • 1 red pepper diced
  • 1 courgette diced
  • 1 medium onion diced
  • 50ml water to start cooking the onions in
  • 1 red chilli finely chopped
  • 1 garlic clove chopped
  • 4 bacon medallions
  • 4 eggs
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt/Pepper to season
  • Top with fresh coriander to serve 

Spicy tomato eggs


Cook all of the ingredients apart from the eggs for 20mins in a big frying pan with a lid on. 

Then make four holes and crack the eggs into them, cover and cook until eggs are set, mine took around 5mins. 

Optional extras: serve with wraps/flatbreads and slices of avocado

Copyright © 2016 by Sarah Anderson – this recipe may not be used in any manner whatsoever without the express written permission of Sarah Anderson