What more do you want than something yummy at the weekend – especially when you’re feeling a little jaded?
Ok, maybe not too jaded as you’ll need to get out of bed, maybe even pop to the shops and there will be some prep involved.
I wanted to share with you this delicious recipe that I created after Pinning and googling tonnes of baked eggs recipes. Before I go any further, here is a sneak peak at the final product.
Just what you need this weekend.
What you will need:
1 red onion, finely chopped
1 or maybe 2 shallots (depending on size), finely chopped
1 red chilli, de-seeded and finely chopped
1 garlic glove, finely chopped or crushed
1 packet of lardons/chopped bacon
1 red pepper, finely chopped
1 can chopped tomatoes
tomato puree, a good squeeze
2 medium eggs
a handful of grated parmesan
olive oil (or alternative oil) for cooking
Before I started cooking, I prepped my ingredients, chopping up the red pepper, the red onion, shallots, garlic and chilli.
Place your pan on the heat and add the red onion, shallots, garlic and chilli with a good glug of olive oil (or alternative) and a few shakes of salt & pepper. Fry on a medium heat, until the onion is cooked.
Then turn-up the heat and add-in the lardons.
Add the red peppers.
Then add the tomato puree and can of chopped toms.
Bring to the boil and then simmer for approximately 10-15 minutes (essentially simmer until it has reduced and thickened).
Wack your grill on and decant your tomato-ey joy into a baking dish.
Any left over can be used as sauce with pasta for another time (and even frozen for another day).
Once decanted, break your eggs one-by-one and add to the mixture. The easiest way to do this is to make a small pit in the mixture with a spoon and then gently add in the egg.
Cover in cheese and grill.
Until the eggs are cooked and the cheese has melted.
Then serve up with crispy toasted brown bread, a glass of orange juice and a nice cuppa tea.