Baked huevos habaneros in sofrito

Ingredients

For 1 serving

• Eggs2
• Bell peppers80 g
• Onion40 g
• Garlic1 clove
• Tomato passata100 g
• Cumin1 pinch
• Extra virgin olive oil2 teaspoons
• Whole wheat bread1
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Turn the oven on to 200 °C (conventional).
2. Peel and chop the onion and garlic clove; wash the pepper, remove the seeds and pith and cut it into small dice.
3. Heat the oil in a frying pan over a medium heat and make the sofrito: cook the onion, garlic and pepper for 6 minutes, stirring, until soft and the onion is translucent.
4. Add the passata, cumin and a pinch of salt and cook for 5 minutes, until the sauce thickens.
5. Transfer the sofrito to a small ovenproof dish, make two hollows, crack an egg into each and bake for 10 minutes, until the whites are set and the yolks still soft.
6. Meanwhile, toast the wholemeal bread and serve it with the eggs.