On Saturday our family were lucky enough to have a morning off compulsory sport! We are only half way through the term and my husband has already been away frequently on business. Coupled with my own work and running the kids around (I feel like I am morphing into an Uber driver) it was a relief to have a morning off an on this particular Saturday we headed out for brunch. Probably my favourite meal of the day! I ordered the baked eggs and had to share with you how delicious they were.
Here is my version.
2 red peppers, roasted and skinned,
1 large red chili chopped (less if you don’t like spice)
1 small brown onion, finely chopped
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon paprika
400g tin whole peeled tomatoes, undrained
1/4 cup crumbled feta cheese
1 tablespoon chopped flat-leaf parsley
Bread or toasted ciabbatta for serving
2 tablespoons olive oil
Salt and pepper to taste
Heat oil in a large fry pan that can go in the oven.
Add chili and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
Add garlic, cumin, and paprika, and cook, stirring, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into the fry pan and break up the tomatoes. Add 1/4 cup water and cook until thickened and liquid is reduced about 15 minutes. Season with salt and pepper.
Make small holes in the tomato mixture and gently crack eggs over the sauce. Cover with foil and cook for 5-10 minutes depending on the heat until the eggs are just set.
Sprinkle over feta and parsley.
You can also make individual serving and cook in the oven for 10 minutes.