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This recipe is easily doubled to feed a crowd, perfect for weekend brunches. Serve with thick slices of toasted crusty bread.

 Olive oilfor cooking
 1 Oniondiced
 1 Garlic cloveminced
 1 Tin whole or chopped tomato
 100 g Roasted pepperssliced
 1 tsp Ground cumin
 1 tsp Smoked paprika
 ½ tsp Chili powder
 ½ tsp Sugar
 Salt & pepper
 4 Eggs
 50 g Dubliner Mature Whitegrated
 Fresh parsleyroughly chopped to serve

Heat a large pan over medium heat, once hot, drizzle with olive oil then add onion and garlic. Cook until onion has softened.


Add the tinned tomato, roughly breaking up whole tomatoes if used. Add the roasted peppers, spices, sugar and pinch of salt and pepper. Mix well.


Reduce heat to low and leave to simmer for 10-15 minutes, until tomato has reduced slightly and mixture is thicker. Taste tomato sauce and season with more salt and pepper if needed.


Using a spatula or back of a spoon, create 4 wells in the tomato sauce. Crack 1 egg into each well. Place lid or square of tinfoil over the pan and cook just until the white of the eggs are set.


Remove from heat then sprinkle with Dubliner Mature White and fresh parsley. Serve immediately.

Nutrition Facts

Serving Size 1

Servings 0