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!
Bakes eggs are such a fabulous way to kick start the day when you have a few minutes to spare. They are also a great way to line the stomach before Christmas festivities take over and the booze starts to flow freely! Use this recipe as a basis and tweak by adding extras if you like. Baked eggs are forgiving and most things will work. I have used red pepper paired with red onion, garlic and nduja to spice things up. I often include a bit of greenery such as spinach and this is also delicious. Ingredients such as chorizo, kale and feta also work really well so get experimenting.
You can bake these in individual ceramic dishes or one larger one so everyone can dig in!. I like to serve my eggs with fresh sourdough bread so read on and get cooking!
Ingredients- serves 2 hungry people
Glug of oil
1-2 garlic cloves- finely chopped or crushed
1 red onion- finely chopped
2 ready roasted bell pepper- sliced
1 tbsp nduja
1 tsp oregano
1 tin of chopped tomatoes
Salt and pepper to season
2 large eggs
1.Preheat the oven to 190c/ 170 fan ready for the eggs in a short while. In the meantime, get going with the sauce. Take a saucepan and heat a glug of oil over a medium heat. Add in the garlic and onion and cook for a few minutes until softening nicely. Pop in the pepper, nduja and oregano and cook for a further couple of minutes. Add in the tomatoes and season well. Simmer for a few minutes before placing the sauce into one or two ovenproof ceramic dishes, depending on if you want to make individual portions or one sharing dish. Crack the eggs into the middle of the dishes and cook for around 10 minutes until the egg white is set and the yolk is soft. Serve with lightly toasted sourdough and get dipping!
Spicy baked eggs- perfect for a little festive indulgence!