15 mins Preparation, Make 2 servings
- 2 slices of Rustic sourdough loaf.
- ½ jar tomato passata
- ½ jar roasted peppers
- 2 eggs
- Fresh coriander, roughly chopped.
- Salt and Pepper to season.
Heat the sauce and the peppers together in an ovenproof individual or one larger pan.
Make a depression in the sauce with the back of a spoon and crack an egg into it.
Bake at 180c for 15-20 minutes or until the eggs are just set.
Garnish with fresh coriander and season with salt and pepper.
Chargrill some sourdough bread to serve alongside.