Serves: Serves 2 (each serving contains approximately 430 kcal)
(Approx kcal per serving)
1 small onion
1 garlic clove
1 red pepper
1 yellow pepper
1 mild red chilli
300g baby new potatoes
1 tablespoon rapeseed oil (15g)
1 teaspoon dried oregano
¼ teaspoon ground cumin
400g tin chopped tomatoes
5g fresh chives
salt (optional) and freshly ground black pepper
Preheat the oven to 200°C/ 400°F. Peel the onion, then cut in half and thinly slice. Peel and crush the garlic. Cut the peppers in half and remove the seeds and cores, then thinly slice. Cut the chilli in half and take out the seeds with a teaspoon, then finely chop the flesh.
Put the potatoes into a saucepan fitted with a petal steamer over a medium heat. Cover and cook for 15-20 minutes until tender.
Meanwhile, heat a frying pan over a medium heat. Add the oil and then tip in the onion, garlic, peppers and chilli and sauté for 4-5 minutes until softened and just starting to catch a little colour.
Stir in the oregano, cumin and tomatoes. Bring to a simmer and cook for 5 minutes until the peppers are completely tender and the sauce has reduced and thickened.
Make four holes in the pepper mixture using the back of a wooden spoon just large enough to fit the eggs, then crack one into each hole. Season lightly with salt, if using and pepper to taste, then cover with a lid. Reduce the heat to low and simmer for 4-6 minutes or until the whites of the eggs are set but the yolks are still runny. Snip over the chives and divide among plates with the new potatoes to serve.