INGREDIENTS

• 1 tbsp. olive oil
• 2 red onions, finely sliced
• Sea salt & freshly ground black pepper to taste
• 5 mixed peppers, cut into strips
• 1-2 tbsp. Sacla’ Fiery Chilli Pesto (depending on how hot you like it) plus extra drizzle for topping
• 400g can chopped tomatoes
• 1 small bunch fresh coriander, roughly chopped (reserve a little for garnish)
• 1 small bunch fresh parsley, roughly chopped
• 4 large Happy Eggs

INSTRUCTIONS

1. Preheat the oven to 180C/160C fan. Heat the oil in a large frying pan, add the onions, season well and cook on low heat for about 5-6 mins until beginning to soften, then add the peppers, stir and cook for a further 6-8 mins until soft.
2. Stir through the Fiery Chilli Pesto then tip in the tomatoes and simmer for about 10 mins until it begins to thicken. Stir through the chopped herbs and cook for a couple of mins. Taste and season again if needed.
3. Transfer the mixture into 4 medium sized oven proof dishes and make a well in the middle of each one, then crack a Happy Egg into each hole.
4. Sit them on a baking sheet and cover with a lid or an upturned baking sheet or roasting tin. Bake for about 6-8 mins or until the eggs are cooked to your liking. Garnish with chopped coriander to serve.
5. If you prefer to cook on the hob in the frying pan, when the mixture is ready in the pan, make 4 wells in the pepper mix, and crack an egg into each hole, leaving plenty of space for the eggs to spread. Sit a lid on top and cook for about 6-8 mins or until the eggs are cooked to your liking.