SPICY TOMATO BAKED EGGS

1/2 brown onion diced 1 garlic clove, minced 2 pieces bacon, diced 2 Mushrooms, thinly sliced ½ red capsicum, diced 1 tin diced tomatoes 1 tin red kidney beans 1/4 red chilli, deseeded and finely diced 1 tablespoon tomato paste ¼ tsp sweet paprika ¼ tsp cayenne pepper 1 egg 1. Preheat an oven to 180 degrees Celsius. 2. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic sauté until it begins to soften, add bacon, mushrooms and red pepper and cook for 5 minutes until softened. 3. Stir in tomatoes and beans; add the chopped red chilli, tomato paste, paprika and cayenne pepper. Season with salt and black pepper, and then reduce heat and simmer for 15 minutes, stirring regularly, until the mixture has reduced down by half. 4. Spoon mixture into an oven proof dish and crack the eggs directly into the tomato mixture, cover with a lid and bake in the preheated oven for 10 minutes, or until the egg whites are firm and the yolks still runny.

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