Bangin' Baked Eggs
Quite unbelievably baked eggs seem to have made a bit of a name for themselves recently - everyone's making them! Well, not being one to be left out, and because this is part of my staple diet at university, I'm throwing my hat in the ring and giving you my version of this breakfast/lunch/dinner/food you need in your life.
My version starts like any other with eggs, good eggs, free range preferably, or even organic ones, if you can afford them, and tomatoes, chopped and found in tins. Mine then starts to veer off a bit because I also put in kale and spinach and a few spices as well as feta and parsley and lemon squeezed over the top. The result is more than just eggs in a tomato sauce, it's a meal that is not only tasty and healthy but it will also make you incredibly happy just by eating it.
Bangin' Baked eggs
Serves 2 hungry people or 4 with crusty bread, toast or tortillas
1 tbsp oil
1 onion, diced
2 garlic cloves, diced
1 large red pepper, sliced
1 tsp ground cumin
400g tin of chopped tomatoes
1 tsp balsamic vinegar
200g kale, stalks removed and leaves shredded
100g spinach, chopped
4 eggs
100g feta, crumbled
Handful fresh parsley, chopped
Cayenne pepper
1/2 lemon, juice only
Salt and pepper
Heat the oil in a large shallow frying pan which has a lid over a low heat. Add the onion and gently fry for 5 minutes. Add the garlic, pepper and cumin and cook for a few minutes. Add the tomatoes, vinegar and 350ml water, stir and bring to the boil. Reduce to a simmer and cook for 10 minutes.
Add the kale and put on the lid for 5 minutes. Add the spinach, put the lid back on and allow to wilt for a further 2-3 minutes. Take the lid off and allow to reduce for a few minutes until thick. Make four small holes in the mixture by pushing the veg aside with a spatula or wooden spoon. Crack an egg into each hole, season with salt and pepper and put the lid back on. The eggs will need 6 minutes for a runny yolk. Once the eggs are cooked, take the pan off the heat, scatter over the parsley, crumbled feta, a good pinch of cayenne and the lemon juice. Serve straight from the pan.
My version starts like any other with eggs, good eggs, free range preferably, or even organic ones, if you can afford them, and tomatoes, chopped and found in tins. Mine then starts to veer off a bit because I also put in kale and spinach and a few spices as well as feta and parsley and lemon squeezed over the top. The result is more than just eggs in a tomato sauce, it's a meal that is not only tasty and healthy but it will also make you incredibly happy just by eating it.
Bangin' Baked eggs
Serves 2 hungry people or 4 with crusty bread, toast or tortillas1 tbsp oil
1 onion, diced
2 garlic cloves, diced
1 large red pepper, sliced
1 tsp ground cumin
400g tin of chopped tomatoes
1 tsp balsamic vinegar
200g kale, stalks removed and leaves shredded
100g spinach, chopped
4 eggs
100g feta, crumbled
Handful fresh parsley, chopped
Cayenne pepper
1/2 lemon, juice only
Salt and pepper
Heat the oil in a large shallow frying pan which has a lid over a low heat. Add the onion and gently fry for 5 minutes. Add the garlic, pepper and cumin and cook for a few minutes. Add the tomatoes, vinegar and 350ml water, stir and bring to the boil. Reduce to a simmer and cook for 10 minutes.
Add the kale and put on the lid for 5 minutes. Add the spinach, put the lid back on and allow to wilt for a further 2-3 minutes. Take the lid off and allow to reduce for a few minutes until thick. Make four small holes in the mixture by pushing the veg aside with a spatula or wooden spoon. Crack an egg into each hole, season with salt and pepper and put the lid back on. The eggs will need 6 minutes for a runny yolk. Once the eggs are cooked, take the pan off the heat, scatter over the parsley, crumbled feta, a good pinch of cayenne and the lemon juice. Serve straight from the pan.
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