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Eggs with smokey spicy sauce

Spicy tomato sauce to blow away the cobwebs. Poach the egg if you prefer and use your favourite bread. You can make your own chipotle paste using the chipotle adobo recipe on this site.

1 tbsp rapeseed oil (or any neutral oil)

1 small onion, finely diced

2 tbsp chipotle paste

1 tsp dried oregano

400g tin chopped tomatoes

large handful spinach leaves, washed

4 slices sour dough

4 eggs

2 spring onions, sliced

Coriander leaves to serve (optional)

Eggs with smokey spicy sauce served

In a saucepan over a low heat, add the rapeseed oil and onion, a good pinch of salt and sauté for 10 minutes or until soft. Add the chipotle paste and oregano and cook for 2 minutes. Add the tomatoes, stir and leave to simmer for 15 minutes.

While the sauce is cooking, toast the bread.

Add the spinach to sauce, stir through then remove from the heat. Cook the eggs the way you like.

To serve, place a slice of bread on each warmed plate, spoon the sauce over the bread, top with the egg, sprinkle with spring onions and coriander if using and finish with another sprinkle of salt and a grind of black pepper.

Eggs with smokey spicy sauce

Eggs with smokey, spicy sauce

Jules
Spicy tomato sauce to blow away the cobwebs. Poach the egg if you prefer and use your favourite bread.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course Brunch
Servings 4 people
Calories 212 kcal

Ingredients
  

  • 1 tbsp rapeseed oil (or any neutral oil)
  • 1 small onion finely diced
  • 2 tbsp chipotle paste
  • 1 tsp dried oregano
  • 400 g tin chopped tomatoes
  • Large Handfull spinach leaves washed
  • 4 slices sour dough or your favourite bread
  • 4 eggs
  • 2 spring onions sliced
  • coriander leaves to garnish (optional)

Instructions
 

  • In a saucepan over a low heat, add the rapeseed oil and onion, a good pinch of salt and sauté for 10 minutes or until soft. Add the chipotle paste and oregano and cook for 2 minutes. Add the tomatoes, stir and leave to simmer for 15 minutes.
    Add chopped tomatoes
  • While the sauce is cooking, toast the bread.
  • Add the spinach to sauce, stir through then remove from the heat. Cook the eggs the way you like.
    Add spinach to the sauce
  • To serve, place a slice of bread on each warmed plate, spoon the sauce over the bread, top with the egg, sprinkle with spring onions and coriander if using and finish with another sprinkle of salt and a grind of black pepper.

Nutrition

Calories: 212kcalCarbohydrates: 24gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 164mgSodium: 479mgPotassium: 453mgFiber: 4gSugar: 7gVitamin A: 522IUVitamin C: 12mgCalcium: 114mgIron: 3mg
Tried this recipe?Let us know how it was!

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