Cumin & paprika baked eggs

This is so simple yet so delicious. Perfect for a late breakfast, brunch or lunch! Serve with crusty rolls for dipping.

SERVES: 2 | COOK & PREP: 15 min

Ingredients

• 1 garlic clove chopped

• 1 tin of tomatoes

• Half a brown onion, thinly sliced

• Small handful of chopped parsley

• 1/2 tsp cumin

• 1 tsp paprika

• 1/2 tsp of chilli flakes

• 2 eggs

• 2 tbsp Greek yoghurt

Method

1. Preheat the oven to 180°c

2. Add a drizzle of oil to a frying pan over a medium heat. Add the onion and fry for 4-5 minutes until translucent

3. Add the garlic, chilli and spices to the onion and cook for a further 1-2 minutes.

4. Add the tomatoes to the pan and stir everything together for a few minutes.

5. Spoon the tomato mixture into 2 small oven proof dishes. Make a well in the middle of each dish and crack in the eggs.

6. Place in the middle of the oven and bake for 14 minutes so the white is firm but the yolk is still runny.

7. Remove from the oven spoon a tbsp of yoghurt onto each dish, sprinkle with paprika and chopped parsley and season with salt and pepper.