Back from another work trip to Kuwait last Saturday, I came home to just butter in my fridge so there was no chance of a great fridge forage breakfast like last time. Though after a visit to the shops and greengrocers I was back in action and ready to cook a fabulous dish to curb my egg craving!
I thought I’d be crazy and change things up by making baked eggs for breakfast instead of poached eggs or an omelette (my two go – to dishes on a Saturday morning!), and what a wild and good decision I made! Obviously, it being me, the dish had to be spicy and so a few chilli flakes (well, 3 teaspoons) were thrown in. And since I’d just got a load of nutmeg from my aunt, I thought I would grate a little into the crème fraiche and top the dish with it – it was luscious!
This is the kind of dish that can be eaten for breakfast, lunch or dinner with some toast or a beautiful green salad.
The prep. part – serves 2
- 2 medium eggs
- 1 red onion, chopped
- 1 garlic clove, finely chopped
- 400g chopped tinned tomatoes
- ½ tsp of harissa paste
- ½ tsp of tomato paste
- 1 tbsp of olive oil
- 3 tsps of chilli flakes
- 60g baby spinach, washed
- 3 tbsps of crème fraiche
- Salt and pepper to season
- A handful of baby plum tomatoes, cut into halves
- A few gratings/ ½ tsp of nutmeg (ground nutmeg will also do)
- Optional dizzle of parsley, garlic and scotch bonnet oil. The recipe can be found here .
The cooking/assembling part
- Put a pan onto a medium heat and once warm add the olive oil.
- Once the oil is warm, add the garlic and red onion to the pan and let them gently brown.
- Add the tinned tomatoes, harissa paste, tomato paste, chilli flakes and season with salt and pepper.
- Put the oven on to preheat at 180°C.
- Allow the tomato base to simmer for 10 minutes , adding the spinach after about 7 minutes in, and then turn into your copper oven pans. If you don’t have little copper pans any ovenproof dish will work just as well, including a small ovenproof frying pan.
- Grate some nutmeg into the crème fraiche and mix in.
- Spoon a ring of the crème fraiche on top of the tomato base, leaving space in the middle to crack in the egg.
- Now crack the egg into the centre of the dish.
- Place the dishes in the oven for 10 minutes.
- Take out of the oven and top with the baby plum tomatoes.
- Turn the oven up to 185°C and put the dishes back in the oven for 5 minutes.
- Dizzle a little of the parsley, garlic and scotch bonnet oil on top for an extra kick and dig in!
If you don’t want a runny yolk, leave the dishes in the oven for a further 5 minutes.