Baked eggs have always been a favourite of mine and it is very rare (actually, I don’t think I have ever) that I turn them down if they’re on the menu when we eat out. Paired with some fresh sourdough or gluten free bread and butter… YUM.
This recipe encompasses everything I love about this Middle Eastern Dish. Rich in vegetables, tomato and of course those spices – who can forget the spices?!
When preparing them at home, I use the following recipe as my base mixture – adding chorizo or chickpeas if I’m feeling the need to bulk them out a little bit. Other days, I sprinkle a little extra goat’s cheese and just enjoy them as is.
- 2 tbsp extra virgin olive oil
- 1 small red onion, finely diced
- 2 small red capsicum, finely diced
- 1 small yellow capsicum, finely diced
- 2 tomatoes, diced
- 1 400g can, diced tomato
- 1 tbsp. tomato paste
- 1 tsp. harissa
- 1 tsp. paprika
- 1 tsp. cumin
- 1/2 tsp. chilli flakes if you like it spicy, spicy! optional
- 4 free range, organic eggs
- 2 tbsp. chopped fresh parsley or coriander
- 2 tbsp. goat's cheese optional
- salt & pepper to taste
Preheat oven to 180C
Heat oil in a medium size cast iron skillet (or smaller fry pan) over medium-high heat. Add onion and cook for 2 minutes until softened.
Add capsicums and tomato, cook for a further 2 minutes.
Add diced tomato, tomato paste, paprika, cumin, harissa, salt and pepper. Mix to combine. Reduce heat and simmer for 5 minutes until thickened enough that you'll be able to make indentations to add eggs (not too dry though!).
Make 4 hollows in the mixture and crack 1 egg into each space. Leave to cook for 1 minute until edges of eggs have set. Transfer to the oven for 8-12 minutes until eggs are cooked to your liking.
Removed from the oven and serve immediately. Scatter with the fresh herbs of your choice, goat's cheese (if using) and salt and pepper. Serve with a fresh loaf of sourdough or gluten free bread.
Shake things up by adding a little chorizo or chickpeas depending on your dietary preferences.