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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.





  • 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)


  1. Preheat oven to 180°C fanbake.
  2. Mix tomatoes with spices, salt and pepper and coriander and divide between two 2-cupcapacity heatproof ramekins.
  3. Make an indent in each and crack in 1-2 eggs.
  4. Crumble feta over the top.
  5. Bake until eggs are just set (about 15 minutes).
  6. 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.