I’m just going to come out and say it… I love baked eggs! They are the perfect weekend breakfast or brunch that’s quick and easy so you still have plenty of time to read the papers and keep the tea and coffee coming. You can also use this recipe as a base recipe for tweaking as you go. I often add fresh baby spinach or kale and red onion is also delicious but the key is to keep it as light as possible.
Ingredients- serves 2
2 garlic cloves- finely sliced
1/2 tbsp nduja
Tin of chopped tomatoes
2 jarred roasted red peppers
Dried oregano, salt and pepper
1. Preheat the oven to 180c/ 160 fan. Take a small overproof frying pan or ceramic dish that is big enough to fi the tomatoes into. Add a small glug of oil over a medium heat; fry the garlic for a minute before adding the nduja to melt into the mix. Sprinkle in the oregano, add the tomatoes and peppers. Season to taste, Bring to a gentle simmer and cook until thickened slightly.
2. Crumble over the feta. Make two slight hollows in the tomato mix and crack the eggs into it. Finish off in the oven until the egg white is set. Serve immediately with plenty of fresh sourdough.
Nduja, red pepper and feta baked brunch eggs- grab your bread and dip until your heart and stomach’s content!