The Perfect Quick Baked Eggs Recipe For The Busy Lifestyle We All Live.
How to make baked eggs perfect for breakfast, lunch and dinner. This baked eggs recipe is all made in one pan, saving time on dishes and perfect for a busy lifestyle, only taking 10 minutes to put together and 5 minutes of downtime. This is similar to Italian baked eggs minus a few ingredients and adding a few middle eastern ingredients, similar to shakshuka. Please enjoy this delicious egg recipe.
Baked Eggs
Ingredients
- 15 ml Olive Oil
- 1 Red Onion Diced
- 2 Garlic Cloves Minced
- 20 g Coriander (Cilantro) Roots & Stems
- ½ Red Bell Pepper (Capsicum) Sliced or Diced
- 6 g Ground Cumin
- 4 g Smoked Paprika
- 1 g Cayenne Pepper Optional
- 4 Tomatoes Diced
- 80 ml Chicken or Vegetable Stock
- 4 Free Range Eggs
- Salt & Pepper To Taste
- 2-4 Sourdough To Serve
- Persian or Greek Feta To Serve
- Extra Virgin Olive Oil Drizzle
Method
- Preheat the oven to 180°C (350°F).
- Place a pan over medium-high heat. Add the olive oil and red onion, and sauté for 3 minutes, stirring regularly. Add the minced garlic and finely chopped coriander root and stem, and sauté for 1 minute. Add the bell pepper, ground cumin, smoked paprika, and cayenne pepper (if using), and sauté for 4 minutes.
- Add the diced tomato and season to taste, and sauté for 5 minutes, or until the tomatoes have broken down but are still rustic. Pour in the stock and reduce for 1 minute, stirring frequently.
- Make 4 wells in the sauce with a spoon and crack an egg into each. Cook for 1 minute, then bake in the preheated oven for 4-5 minutes, or until the egg whites have just set and the yolks are still runny. Leave in a little longer if you prefer a firmer yolk.
- While the eggs bake, toast the sourdough.
- Gently divide the baked eggs into two bowls. Garnish with Persian or Greek feta, cracked black pepper, extra virgin olive oil, and coriander, and serve with the toasted sourdough. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Baked Eggs Storage Instructions
The sauce can be stored in the fridge for up to 3 days without the eggs in an airtight container. Unfortunately, it’s not recommended to be frozen because the eggs won’t taste nice once thawed. If you want to freeze it, the sauce (without the eggs) can be frozen for up to 6 months, stored in an airtight container.
Baked Eggs Reheating Instructions
Place the sauce into a pan over medium-high heat and stir until hot to reheat. Crack in the eggs and follow the recipe instructions as usual. If the sauce becomes slightly dry, add a splash of chicken stock or water to refresh it.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.