Saturday Baked Eggs

Saturday Baked Eggs

For my birthday this year I was given the most beautiful Le Creuset mini cocotte dishes (see picture above) from my dear friends, in satin black - they know me very well don’t they?!  I wouldn’t usually write a recipe around a platter or dish, but these were just too divine so definitely warranted a specially written recipe to get them out of their box and into the kitchen.

Cooked breakfast for me on the weekend is an indulgence and whenever I have the time, a must.  This recipe is based on the deliciously spiced Middle Eastern dish shakshuka.  If you don’t have little individual ramekins you can simply crack the eggs into a metal handled fry pan (this is the traditional way of cooking it) with the tomato sauce and serve it directly from the pan.  This dish is a fantastic way to start the day, with a little rye bread to soak up all of the juices.  It’s also a nice and easy mid week dinner option as well.

I really love eggs, not only are they extremely versatile but they are a fantastic source of protein, and contain riboflavin (vitamin B2), a water-soluble vitamin which plays a vital part in the metabolic processes and aids normal cell function, growth, and energy production.  The egg yolk is rich in iron, vitamin A and B, and calcium.  Eggs are a great addition to any diet, I don’t know what I’d do without them in my life!

To make these spicy and delicious eggs you will need-

INGREDIENTS
2 large free range eggs
½ large Spanish onion, finely diced
2 rashers bacon, rind removed and diced
½ red capsicum, diced
2 large tomatoes, diced
Handful baby spinach
Handful fetta of your choice, I like sheeps milk
½ tsp sweet paprika
¼ tsp cumin
¼ tsp cinnamon
¼ tsp tumeric
3 tbs water
1 tsp harissa paste
1 tsp balsamic vinegar
Good pinch salt
Splash olive oil
Parsley to garnish

HOW IT’S DONE
Begin by pre-heating your oven to 180 degrees Celsius.  You’ll be cooking off the eggs in the oven at the end, so best to get this going before you fry up the other ingredients.

In a medium sized fry pan on high heat, add a little olive oil and fry off the onion and bacon for 3 minutes or until translucent and golden.  Add all of the dry spices and fry for 30 seconds.  Add the capsicum, tomatoes and water, cook for 5 minutes until the tomato breaks down and the capsicum begins to soften.  Add the harissa, vinegar and salt and turn the heat down, letting it simmer for 8-10 minutes or until the sauce has thickened.  Turn off the heat, add a handful of spinach and stir through until it’s wilted.  If you don’t have individual ramekins simply break the eggs directly into the metal handled fry pan with the tomato sauce.  If you do, spoon the tomato mixture between the two dishes and crack an egg gently on top of the mixture.  Crumble the fetta on top of the eggs.  Place in the oven for 10 minutes, I like my egg a little runny so keep an eye on them to get them just how you like.

Serve with crusty bread for brunch or breakfast, and of course a coffee.  For a quick mid week meal serve with dressed rocket leaves.


Photography by Phu Tang

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