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. Tu
