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.
Ingredients
- 1 Tbsp (20ml) - Olive Oil
- 1 - Red Onion, Diced
- 2 - Garlic Cloves, Minced
- 1 Bunch - Coriander (Cilantro) Roots & Stems, Finely Chopped (Leaves For Garnish)
- ½ - Red Bell Pepper (Capsicum), Sliced or Diced
- 1 ½ tsp (3g) - Ground Cumin
- 1 tsp (2.5g) - Smoked Paprika
- ¼ tsp (0.2g) - Cayenne Pepper (Optional)
- 4 - Large Tomatoes, Diced
- ⅓ (80ml) - Chicken or Vegetable Stock
- 4 - Large Free Range Eggs
- Seasoning To Taste
- Sourdough To Serve
- Persian or Greek Feta To Serve
- Extra Virgin Olive Oil (EVOO) To Serve
Instructions
- Preheat oven to 180°c - 350°f.
- Place a pan over medium-high. Add in the olive oil & red onion, saute for 3 minutes, stirring regularly. Add in the minced garlic & finely chopped coriander root & stem, saute for 1 minute. Add in the bell pepper, ground cumin, smoked paprika & cayenne pepper (optional), saute for 4 minutes.
- Add in the diced tomato & season to taste, saute for 5 minutes or until the tomatoes have broken down but are still rustic. Pour in the chicken or vegetable stock, reduce for 1 minute, stirring frequently.
- Make a well with a spoon & add the eggs in 4 separate areas of the pan, cook for 1 minute. Bake in the preheated oven for 4-5 minutes or until the egg whites have just set & the yolks are still runny, remove.
- Gently tip the baked eggs into two separate bowls. Garnish with Persian or Greek feta, cracked black pepper, extra virgin olive oil (EVOO), coriander (cilantro) & serve with toasted bread. Dig in.
Nutrition Guide
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
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