Baked eggs

These baked eggs are a quick and easy meal you can make for breakfast, lunch or dinner. It’s the sort of dish you can add anything to really. I’ve cooked this with mixes of beans, feta cheese, with peppers, without peppers. Have a play around with it see what works for you. This version was quite heavily spiced and I think it worked really well. I’ve still not mastered how to get the gets perfectly running after baking. My current best guess is bake for 12 mins but this may depend on your oven.

Serves: 2
Cooking time: 35 mins

INGREDIENTS:

• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 red pepper, sliced
• 1 tin chopped tomatoes (400g)
• Ground cumin (1/2 tsp)
• Paprika (1 tsp)
• Dried oregano (1 tsp)
• Dried basil (1 tsp)
• Dried parsley (1 tsp)
• Hot chilli powder (1/2 tsp)
• Fresh spinach, 200g
• Small bunch fresh coriander
• Red wine, 100ml
• 4 eggs
• Cheddar cheese, grated (50g)
• Crusty bread to serve

METHOD:

Pre-heat the oven to 200^oC. Start by frying the onion and pepper together with a little salt and olive oil. When soft (about 10 mins) add the dried spices (oregano, cumin. paprika, basil, parsley and chilli powder) and garlic (3 cloves, minced) and stir until the spices have coated the peppers and onions. Add the tomatoes, fresh coriander (chopped) and red wine (100ml), you can use water here I just happened to have the wine in my hand when I was cooking. Mix well and leave to simmer for around 15 mins. Stir in the spinach until it has wilted into the tomato sauce.

Pour the mixture into a heatproof dish and make four evenly spaced wells for the eggs. Break the four eggs into the wells and cover with a little grated cheese. Bake in the oven for 12 mins. You’re aiming for the whites of the eggs to be cooked through but the yolk to be a little runny. If you want the eggs more firm cook for an extra 4 mins.

Serve with crusty bread