Spicy Baked Eggs

Spicy Baked eggs with Pistachio and Yoghurt Dipping Sauce

Oven at 180C

Serves 4

1 white onion

1 tsp fennel seeds (pounded)

2 cloves garlic chopped and mashed

1 tsp smoky paprika

1 tsp chopped chilis in oil or more to taste

1 tin chopped tomatoes

100ml water

8 eggs

2oz chopped feta

1 tbsp chopped chives

Pepper to season according to taste

Dipping sauce

4 tbsp natural thick yoghurt

4 tbsp chopped pistachios

1 tbsp each chopped chives and flatleaf parsley

Mix everything and set aside until needed.

For the Baked eggs

Heat the oil over a medium heat, add the onion, fennel, garlic, paprika and chilli , stir well and cook until the onion is soft

Add the tin of tomatoes and the water, stir well to combine and cook over a medium heat until the sauce has slightly thickened

Divide the sauce across 4 oven proof dishes or 1 large enough to hold everything, make wells in the sauce and break in the eggs. Sprinkle the feta and push slightly into the sauce, season with pepper if using and bake in the oven for about 12 minutes until the white is opaque and cooked through.

Sprinkle over the chives and serve with the dipping sauce and some sourdough toast.