Dining with Den – Spanish eggs
2 tablespoons olive oil
1 red onion, sliced into thin wedges
45g (1/4 cup) thinly sliced roasted red capsicum (pepper) strips
800g tin chopped tomatoes
3 tablespoons finely chopped flat-leaf (Italian) parsley, plus extra toto garnish
extra virgin olive oil, for drizzling chargrilled bread, to serve.
Heat olive oil in a saucepan over medium heat.
Add the onion and cook for 2-3 minutes, or until the onion softens.
Add the capsicum and stir-fry together, stir the tomato and parsley through.
Season to taste with salt and freshly ground black pepper.
Bring to the boil and cook for 8-10 minutes, or until the tomato mixture is thick (You can cool and refrigerate the mixture at this stage, and reheat just before using, although I prefer to use it straight away).
Preheat the barbecue grill or hotplate too high.
Sit four 375-500ml (13-17 fl oz/1 1 1/2 – 2 cup) heatproof dishes on the barbecue to heat up. Spoon about 1 cup of the mixture into each dish and let it get bubbling hot. Use a spoon to make a hollow in the middle of each one, then crack an egg into each dish.
Cover each dish with foil or a small plate and cook for 3-4 minutes, or until the egg whites are firm and the yolks are soft.
Serve hot, with a sprinkling of parsley and a drizzle of extra virgin olive oil, with warm chargrilled bread on the side.