A lot of portioning depends on the size of your pan.

Below are fine measurements for a 24cm pan.

Ingredients

Main

  • 1 big red pepper
  • ~500g of whole/slightly minced tomatoes, but puree would be okay too
  • 1 small white or red onion
  • 2 garlic cloves
  • 2-4 eggs
  • [parmesan]
  • [bread]

Basics

  • salt
  • pepper
  • oil

Method

Preparations

  • peel and dice onion
  • peel and mince garlic
  • cut and deseed pepper
  • preheat the oven to 190°C

Cooking

  1. Add onion and red pepper to an oiled medium heat pan, salt them to liking, and sweat for 20 minutes.

  2. Add minced garlic and ~2 sprinkles of black pepper, and stir for about a minute, then pour in the tomatoes and stir for about 3 minutes, until some water has evaporated.

  3. Crack the eggs into the sauce, optionally into small wells so the eggs don't spread, and put into the oven. Cook for 7-10m, depending on the runinnes - I prefer to take them out when the top of the whites stops jiggling.

Serving

Serve in the pan, optionally garnish with finely grated parmesan, and a side of bread.