Chilli bolognese eggs
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extra-virgin olive oil, 2 tablespoons
long red chilli, 1, seeded, thinly sliced
prepared bolognese sauce, half quantity (2 cups)
chilli flakes, 1 teaspoon
smoked paprika, 1 teaspoon
shredded tasty cheese, ½ cup
parsley leaves, chopped, 2 tablespoons
sourdough toast, to serve
Get the recipe for prepared bolognese sauce, 1 quantity.
- Preheat oven to moderate, 180°C.
- Heat half oil in a large frying pan (or use small pans) with an ovenproof handle on medium. Saute chilli 1 minute, until slightly softened. Add bolognese, chilli flakes and paprika. Cook, stirring occasionally, 3-4 minutes, until heated through and excess liquid has evaporated.
- Using a spoon, make 4 shallow indents in mixture. Crack 1 egg
into each. Season to taste. Drizzle eggs with remaining oil and sprinkle with cheese.
- Bake 10-15 minutes, until eggs are cooked to taste. Sprinkle with parsley and serve with toast.