Eggsotic breakfast bake
- Serves 2
- Prep time: 5 mins | Cooking time: 15 mins
Scrumptious for brunch – serve these impressive baked eggs with toasty Turkish bread and the Sunday paper on the side.
Recipe by: We Are What We Eat
Ingredients
400g can cherry tomatoes or chopped tomatoes
½ tsp smoked paprika
2 tsp ground cumin
a pinch of chilli flakes
½ tsp salt
ground black pepper
2 tbsp coriander leaves, plus extra to garnish
2-4 eggs
50g Mainland Traditional Feta
2 tbsp Anchor Natural Greek Style Yoghurt, to serve
dukkah or paprika, to garnish (optional)
Method
Preheat oven to 180°C fanbake.
Mix tomatoes with spices, salt and pepper and coriander and divide between two 2-cupcapacity heatproof ramekins.
Make an indent in each and crack in 1-2 eggs.
Crumble feta over the top.
Bake until eggs are just set (about 15 minutes).
Garnish each with a spoonful of yoghurt, some extra coriander and a sprinkle of dukkah or paprika, if desired.
Chef's Tip
For a more substantial version stir a can of chickpeas and some chorizo through the sauce. Or for extra drama sizzle a little smoked paprika and some chilli flakes in about ¼ cup neutral oil to make chilli oil to drizzle over the yoghurt.