Baked Eggs

5 from 3 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 327kcal

Author: Chef Jack Ovens

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

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.