Saturday, June 16, 2012

Spanish Baked Eggs

Breakfast is my most favourite meal of the day. You are eager to start the day off right and your tummy is crying out for food. And it is the only main meal that can be either savoury or sweet! How good is that?

Well if you feel like having breakfast fit for a king, but dont really want to make a big effort, then you must try making this dish. It is easy to prepare, tasty, have an almost gourmet feel to it.

Once you dig into the perfectly cooked eggs with its runny middle and taste that lovely caramelized chutney on the bottom, you will think you are having breakfast in a 5 star kidding!

Well you would't know until you tried it for yourself. So here you go:

Spanish baked egg

(Serves 4)


2 tsp Olive oil
4 free range eggs (large)
100 gm mushrooms (diced)
1 small capsicum (diced)
1 large onion (diced)
flat leaf parsley ( a few sprigs)
1 clove of garlic
1 tsp cumin
1 tsp paprika
1 can of chopped tomatoes
salt and pepper to taste
Grated parmesan
Extra Virgin Olive Oil


Pre heat oven to 325F. Add onions and garlic into Olive Oil in a medium heated pan. Sautee until onions becomes translucent. Add parsley, capsicum and mushrooms and stir until caramelized. Add chopped tomatoes and spices. Mix well and remove from heat. Spoon mixture into ovenproof single serve dish and make a well in the middle of mixture and break egg in the middle of well.

Bake in the pre heated oven for 5-8 minutes until egg whites are set. Less time if you want your yolk runny. Remove from the oven and sprinkle grated parmesan and sprinkle the Extra Virgin Olive Oil.
Serve with garlic toast or french baguette to scoop up the lovely gooey egg/veg mixture!

Bon Apetit!

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