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Preparation time: 25 minutes Cooking time: 25 minutes 1. Preheat the oven to 160C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2-3 minutes. Add the tomato paste and cook , uncovered, over a low heat for 10 minutes, stirring occasionally. 2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows. 3. Bake for 20-30 minutes or until the whites are set and the yolks are still soft. 4. Sprinkle with parsley and serve immediately.
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 355 (57%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1586.2mg||488 %|
|Sodium 867.5mg||30 %|
|Potassium 1135.1mg||30 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 14.7g|
|Protein 50.5g||72 %|
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Calories per serving: 619
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