Baked Eggs
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
Method
- 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.
Calories 327kcalCarbohydrates 19gProtein 17gFat 21gSaturated Fat 5gPolyunsaturated Fat 3gMonounsaturated Fat 12gTrans Fat 1gCholesterol 373mgSodium 220mgPotassium 934mgFiber 5gSugar 10gVitamin A 3546IUVitamin C 40mgCalcium 120mgIron 4mg