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This baked egg recipe works just as well for brunch as it does dinner.
Preparation time:
20 min
Cooking Time:
20 min
Ready In:
40 min
Level of Difficulty:
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Chef Danny
Member since Sep 5, 2017
Location: London
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This baked egg recipe works just as well for brunch as it does dinner.


Posted in: Breakfast / Brunch
Sat, Oct 21, 2017, 10:31, 1 Year ago
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5 out of 5 with 1 ratings
comments: 1 - hits: 291


  1. Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.

  2. Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.

  3. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side.

Source: BCC Recipes


3 tbsp olive oil 2 large onions,thinly sliced2 red peppers,cut into long slices2 green peppers, cut into long slices4 garlic cloves, finely chopped½ tsp cumin seeds ½ tsp caraway seeds½ tsp cayenne pepper 1 tbsp tomato or red pepper purée2 x 400g tins tomatoes1 small bunch fresh coriander, roughly chopped1 small bunch fresh parsley, roughly chopped 8 free-range eggs 85g/3oz feta, crumbled 8 tbsp thick natural yoghurt or labneh salt and freshly ground black pepper


sophieviner - 2018-08-07 19:05:28
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