Spicy Baked Eggs with Nutmeg Crème Fraiche

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!

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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.

Baked egg before being cooked

  • 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. 

Spicy baked eggs 









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