Goddess of Veg: Eggs in Red Pepper Sauce

Ingredients:

• 1 small onion
• 1 red pepper
• 1 tsp olive oil
• 1 garlic clove
• 1 x 400g can chopped tomatoes
• ½ tsp balsamic or wine vinegar
• ½ tsp honey or agave nectar
• ½ tsp dried mint (see intro)
• 1/8 tsp ground cinnamon
• large pinch of cayenne or chilli flakes
• sea salt and freshly ground black pepper
• 1 or 2 eggs

Method

1. Halve the onion and slice thinly. Core, deseed and thinly slice the red pepper.

2. Heat a large lidded non-stick frying pan over a medium–high heat. Add the olive oil, onion and red pepper. Cook, stirring frequently, for 5 minutes or until softened.
3. Crush the garlic into the pan and stir until fragrant, then add the remaining ingredients, except the eggs. Bring to the boil, then cover and simmer, stirring occasionally, for 10 minutes, until thickened.
4. (Note: If saving one portion for your next fast day, set aside half the sauce and cook just one egg now.) Use the back of a spoon to make two hollows in the sauce, then crack an egg into each one. Cover the pan and cook the eggs until done to the desired consistency, then serve.