…or Shakshuka if you’re a fancy pants (or Turkish)!
I love baked eggs in all forms. I’ll often come home after a busy day, grab a ramekin, add a splash of cream, some grated cheese, mustard, and a handful of spinach, and bung the thing in the oven until the whites are set.
And it’s YUM. So yum.
These tomato baked eggs are one of my favourite things to make when I want something warm and cosy, but super quick and easy to make.
Anyone who has been reading my blog for a while will know that my recipes are always super simple. As a professional chef, I know how to pack in as much flavour (and deliciousness) in the quickest amount of time. We’re all busy people, and slaving away in the kitchen every evening just isn’t always possible, or that enticing!
The other thing I’m really passionate about is not being too prescriptive with my recipes. Most of the recipes you’ll find on this blog are meant as a guide, but you shouldn’t feel threatened or limited by them. So, don’t panic if you don’t have all the right spices, or if you only have white onions instead of red – the most important thing is to just get cooking! Getting in the kitchen and experimenting is the best way to learn, and in the grand scheme of things, what’s the worst that can happen?!
Give these amazing baked eggs a go, and get experimenting. I know you’re going to love them!
- 1 tbsp extra-virgin olive oil
- ½ red onion, sliced
- 1 large garlic clove, minced
- 1 jar roasted peppers (red or yellow), cut into strips
- ½ tsp paprika
- ½ tsp cumin
- pinch of dried chilli flakes
- 1 handful fresh spinach
- 1x tin tomatoes
- 1 x tin drained chickpeas
- pinch of sugar
- 2 large eggs
- 1 handful fresh coriander leaves
- salt and freshly ground black pepper, to taste
- feta, crumbled
- toasted sourdough
- Preheat the oven to 180C
- Heat the oil in a medium-sized skillet over medium heat. Add the onion and garlic, stirring occasionally, until softened, not caramelized. Add the paprika, cumin, and chilli and cook for another couple of minutes.
- Add the tinned tomatoes and roasted red peppers. Fill the empty tin of tinned tomatoes with water and add that to the pan. Season well and add a pinch of sugar. Allow to bubble away for 10 mins until it’s reduced and thickened.
- As it cooks, the mixture should be heavily simmering, but not boiling. Taste the sauce—if you want more of a kick, add more chilli.
- Add the spinach and stir gently – you don’t want it to turn to a complete mush.
- Using a wooden spoon, make two small divots in the sauce and carefully crack the eggs into them. Pop into the oven for 10 mins until the egg whites have set – about 10 minutes. Try not to overcook the eggs as you want the yolk to remain runny.
- Sprinkle the pan with fresh coriander, salt and black pepper to taste.