Poached Eggs in a Spicy Tomato and Chilli Sauce

Uova in Camicia Rossa e Peperoncini Piccante

This is what Maria cooked on our last day in Toronto, it was so delicious; I could not wait to try it and share it. This is my entry for JFI for August is Chillies
Hosted by Nandita of Saffron Trail
Ingredients
2 to 3 spring onions; chopped
2 cloves garlic; roughly chopped
1 to 2 hot green chillies; chopped lengthways
1 mild green chilli; chopped into rings
1/2 Red Pepper; cut into strips
8 cherries tomatoes; quartered
1 tablespoon chopped coriander
1 tablespoon olive oil





Method
1. Heat the oil in a non-stick frying pan
2. Fry the onions and the garlic for two mins
3. Add the green chillies
3. Add the red peppers; fry for about two minutes
4. Add the tomatoes, fry until soft.
5. Add the coriander, mix and break two eggs on top of the mixture.
6. Cover and cook until whites are cooked and the yolk is runny.
7. Serve on toasted chiabata bread.