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Baked Eggs

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5 from 3 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 327kcal
Servings: 2 People
Metric - Imperial

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.
Chef's Tips
Let the tomatoes break down properly for the full 5 minutes before adding the stock — this builds the base of the sauce and stops the finished dish tasting watery.
If you'd prefer a firmer yolk, especially for anyone in a higher-risk group like pregnant, elderly, or very young, leave the eggs in the oven a minute or two longer until fully set rather than runny.
Toast the sourdough while the eggs bake so everything's ready to serve hot and fresh at the same time.
Storage & Reheating
This is best eaten fresh, as the eggs will keep cooking and overset if reheated. If needed, the tomato base alone (without the eggs) will keep in the fridge for up to 3 days and can be reheated in a pan before cracking in fresh eggs to finish.
Serving 500gCalories 327kcalCarbohydrates 43.9gProtein 24.6gFat 23.8gSaturated Fat 5.6gPolyunsaturated Fat 3.9gMonounsaturated Fat 11.76gTrans Fat 0.1gCholesterol 469.8mgSodium 563.1mgPotassium 1116.5mgFiber 6.7gSugar 13gVitamin A 1493.27IUVitamin C 74.14mgCalcium 170.9mgIron 7.5mg