On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!
This one isn’t fancy but it is healthy, tasty and very easy, I am a big fan of breakfast food for dinner or any time of the day for that matter! I also love Jalapeno’s with my eggs, something that Chris finds quite funny but the two go so well together plus I can justify the spice by making these for dinner, although I will still eat them at 8am as well!
These are delicious when you dip in a big slice of crusty gluten-free bread, the subtle heat and tomato is gorgeous with the creamy egg! lovely for a light summer super. You could also add in some cooked drained spinach if you liked or top with some daiya and if you don’t fancy the spice herbs work well also. I had these 2 nights in a row I loved them that much.
- 400 mls of chopped tomatoes
- 4 eggs
- 10 pickled jalapeno slices, chopped
- 1 teaspoon of Cajun spice (or cayenne pepper)
- 1/2 teaspoon of basil
- salt and pepper to taste
Pre heat your oven to 400°, mix together the chopped tomatoes, jalapeno, spices, herbs, salt and pepper then put into a large oven proof dish or split between 2 or 4 smaller ones. Carefully crack the eggs into your sauce being careful not to break the yolks. Place in the oven for 15 minutes, give it a few extra if you like your yolk solid, serve and enjoy!