Simple Baked Eggs


Freshly baked eggs and a warm loaf of bread - is there a better way to start off the weekend?

This is the perfect make-at-home brunch for lazy Saturday mornings. I'm usually running around doing lots of things on a weekend, but the other Saturday I had a full morning at home to myself. So after doing the Parkrun (I was literally fulfilling all health blogger cliches that day), I went to the local shop and bought a freshly baked bloomer loaf of brown bread and rummaged for the ingredients to make baked eggs.

I love cooking delicious food and don't mind it taking a while to make, if it's going to taste good. But if something is super complicated with a million ingredients sourced fresh from the grounds of Narnia, I'm not gonna bother. That's why this recipe is so good. It's flavoured with literally three things: paprika, garlic and chilli flakes. The rest is optional!

Ingredients


2 free range eggs
1 tin chopped tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chilli flakes
1 teaspoon paprika
1 clove garlic, crushed

Optional: bunch fresh coriander

Method


1) Preheat the oven to 200 degrees.
2) Add the tomatoes, salt, pepper, chilli flakes, paprika and garlic to a saucepan and stir for 5-10 minutes.
3) Add the tomato mixture to an ovenproof dish and bake for 8-10 minutes. NOTE: Be sure to keep an eye on the eggs - you want the white to cook but the yolk to still be runny. Unfortunately I left mine in a little too long this time.
4) Top with fresh coriander (or more chilli flakes) and serve with warm bread. 


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