• 2 tbsp Mrs Bridges Cherry Tomato & Shallot Chutney
  • 4 tbsp olive oil
  • 1 onion, finely diced
  • 2 red peppers, 1 green pepper, diced
  • 4 garlic cloves, crushed
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • ½ tsp chilli flakes
  • 800g ripe tomatoes,rinsed and roughly chopped
  • 1 tbsp sugar
  • rind of ½ lemon
  • 4 free-range eggs
  • small bunch of fresh coriander, roughly chopped
  • rustic bread to serve
  • salt & pepper to season


Dry fry the paprika, smoked paprika, cumin seeds and chilli flakes for a minute or two in a small pan to release the flavours. Remove from the heat. Heat the olive oil in a large flat-bottomed ovenproof skillet over a medium heat and add the onion. Cook for 5 minutes until translucent, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for a few minutes, stirring well. Pour in the chopped tomatoes, sugar and lemon rind, then turn down the heat and simmer for 30 minutes. Season with salt and pepper to taste. Spread the mixture evenly and then create 4 small holes for the eggs. Crack an egg into each and then transfer to a pre-heated oven (180c / 160c fan) for 10 minutes, or until the eggs are set. Sprinkle with the chopped coriander before serving and serve with crusty bread.

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