Baked Eggs
A proper weekend brunch. Eggs baked directly in a rich, spiced tomato sauce until the whites set and the yolks stay just runny.
Letting the tomatoes properly break down before adding the stock is what gives the sauce real body. Rush this step and the whole thing ends up thin and watery.
Crumbled feta and a good drizzle of olive oil on top, with toasted sourdough for dunking, and you’ve got a brunch that actually feels like an occasion.
Baked Eggs
EGGS · BREAKFAST · EASY
A Proper Sauce, Not an Afterthought
Cumin, smoked paprika, and a bit of cayenne give the tomato base real depth, so it tastes like something you'd order at a cafe, not just tinned tomatoes with eggs cracked in.
Cooking the eggs briefly on the stovetop before finishing them in the oven gives you more control over the yolk, so you can pull them exactly when you want.
Toasted sourdough on the side is essential here, there's nothing better than mopping up the sauce and runny yolk with a good piece of bread.
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.
