Beetroot baked eggs

This is a lovely way to use fresh beetroot, rather than the tangy pickled stuff so many people aren't keen on, if you aren't a coriander fan (weirdo), feel free to replace with parsley or dill.

Two medium beetroots, peeled and grated
1 diced red onion
400g tin chopped tomatoes
Four cloves garlic, finely chopped
1/2 tsp cayenne pepper
2 teaspoon smoked paprika
One large red chilli
4 free range eggs
100g feta, crumbled
Two tablespoons finely chopped coriander stalks
Two handfuls coriander leaves
S + P

In a frying pan heat some olive oil and add the onion, coriander, red chilli and garlic, gently fry for 5 minutes. Once softened and starting to brown, add the cayenne, smoked paprika and keep the pan moving. Add the grated beetroot and cook for a few minutes and then add your chopped tomatoes. After a few minutes on a high heat, your mix should be nice and thick, using the back of a spoon make four dips ready for your eggs. Crack the eggs into each little dip.  Turn the heat right down, pop a lid on and cook the eggs for ten minutes, remove the lid and sprinkle over the feta and coriander leaves. Spoon a couple of dollops of the veg mix and top with two eggs per person, serve with crusty bread.

Enjoy x