Middle Eastern Style Baked Eggs

INGREDIENTS

• 150g diced onion
• 500g diced red capsicum
• 5g ground cumin
• 5g smoked paprika
• 25g crushed garlic
• 1L Leggo’s Napoli Sauce
• 10 eggs

METHOD

1. Sweat onion and capsicum. Add cumin, smoked paprika, garlic and cook until fragrant.
2. Add Leggo’s Napoli Sauce and bring to the boil. Simmer until reduced by ⅓.
3. For individual serves, place some of the sauce in a small serving frypan and make an indentation for an egg. Crack egg and continue cooking over low heat until just set. Finish off in a hot oven. Continue doing this to order. Garnish with parsley and serve with toasted ciabatta.