Small Steps Living

Baked-eggs_600x600

#1 Breakfast #2 Lunch Recipes

Baked Eggs

So I’ve pretty much created the simplest baked eggs in the world and my husband agrees it tastes totally cafe worthy – not kidding.

Print Recipe
 Baked Eggs
Baked-eggs_600x600
Course Breakfast
Servings
Ingredients
  • 1 tbls olive oil
  • 1/2 onion diced
  • 2 garlic cloves sliced
  • 3 pieces of good-quality bacon diced
  • 1 tin diced tomatoes
  • 1 cup passata tomato puree
  • 1 heaped tsp Italian herbs
  • 1 tsp apple cider vinegar ACV
  • 1 tsp rapadura sugar (brown sugar if you don’t have it)
  • 1/2 tsp Good quality salt
  • 4 eggs
  • Avocado and feta (optional)
Course Breakfast
Servings
Ingredients
  • 1 tbls olive oil
  • 1/2 onion diced
  • 2 garlic cloves sliced
  • 3 pieces of good-quality bacon diced
  • 1 tin diced tomatoes
  • 1 cup passata tomato puree
  • 1 heaped tsp Italian herbs
  • 1 tsp apple cider vinegar ACV
  • 1 tsp rapadura sugar (brown sugar if you don’t have it)
  • 1/2 tsp Good quality salt
  • 4 eggs
  • Avocado and feta (optional)
Baked-eggs_600x600
Instructions
  1. Preheat oven to 180 degrees.
  2. Warm olive oil in a pan over moderate heat. Add onion, garlic and bacon and cook gently (don’t burn the garlic!)
  3. Once cooked add tomatoes and passata. Get it bubbling away and then add salt, sugar, herbs and ACV.
  4. Let it reduce slightly (maybe four-five minutes on the stove) then transfer to an oven proof dish – I used a square ceramic dish.
  5. Make little holes for the eggs, drop them in and pop in the oven for around 10-15 minutes or until the eggs are cooked to your liking.
  6. Add avocado and feta over the top if you like – you could add anything! Leftover chicken and haloumi would be amazing. Serve it on a bed of baby spinach and a side of crusty sourdough. Options are endless… Change herbs to change the flavour.
Recipe Notes

Enjoy, and post your favourite variations in the comments below…

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