Baked Eggs


The title of this should really just be baked egg because when I went to add the eggs I realised I only had one :-0. The lesson there is, fail to prepare, prepare to fail but work with what you've got is the 2nd lesson.


I often make this at the weekend for brunch when I have a bit more time. It really doesn't take that long to put together, I just don't tend to rush things at the weekend and have breakfast a bit later. There's a great bakery near us, so I'll pop down there beforehand and get fresh sourdough for dunking into the saucy eggy mixture.


My friend made me up an amazing jar of chilli oil, which I've used here. (note to self, I must get the recipe for that) .You could find a good friend who is willing to do that for you or alternatively buy some.


Serves 1

Ingredients

1/2 red onion, diced

1/4 green, yellow and red pepper, cubed

1 tbsp. chilli oil

200g tinned tomatoes (I like a herby one)

1/4 courgette, cubed

40g spicy salami, roughly chopped

1/2 tsp. dukkah

Salt and pepper to taste

1 tbsp. olive oil

25g parmesan cheese


Method

  1. Heat an oven proof pan. Add the olive oil and allow to heat up.

  2. Add the onion, peppers and courgette and cook on a medium heat for about 10 minutes until starting to soften and brown.

  3. Add in the salami and heat through.

  4. Stir in the dukkah and chilli oil cook for a minute or so.

  5. Stir in the tomatoes and season with salt and pepper. Let the sauce reduce for 5-8 minutes.

  6. If you want to serve this in a pan all to yourself, make 1 or 2 wells in the sauce, depending on the numbers of eggs you are using. Break the egg into the well and sprinkle with the cheese. Alternatively, if you want to serve it in a dish, transfer the sauce to the dish, make the wells there and break into the egg.

  7. Cook the eggs under the grill. It will take roughly 4-5 minutes to set but it depends on how you like them. I like mine runny. Leave in longer if you like them harder.

Enjoy with a slice or two of toasted sourdough, smattered with butter.



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