Baked Eggs in Bed

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The first Sunday after the school holidays calls for a sleep in followed by a delicious breakfast in bed. It’s hard to go past a hearty baked egg dish. This one is a favourite at Monochrome HQ, not only because it’s a super simple crowd pleaser, it is also coeliac friendly. These baked eggs take less time to make than it does to shower and make you feel like you’re at your local cafe. So skip the Sunday brunch crowds, stay in your pyjamas and ease into your Sunday with this tasty treat.

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Serves two

You will need:

1 tablespoons extra- virgin olive oil

1 small onion

1 tablespoons smoked paprika

1 tablespoon tomato paste

200g tomatoes (we used grape tomatoes)

roasted capsicum, chopped

salt and pepper

2 small handfuls of baby spinach leaves

4-6 eggs

black olives

chopped parsley, to serve

The recipe calls for a large cast iron pot or smaller cocottes. We used ceramic dishes which worked well.

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Step One

Preheat oven to 220 degrees fan forced.

Step Two

Start by preparing the concassé. Add the oil to a frying pan over medium heat and cook the onion until softened but without any colour. This should take 3 - 4 minutes. Add the paprika and cook for 2 minutes.

Step Three

Add the tomato paste and cook for a further 2 minutes.

Step Four

Add the chopped tomatoes, bring to the boil and simmer for 5 minutes. Remove from the heat and season to taste.

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Step Five

Preheat the cocottes in the oven for 10 minutes.

Step Six

Divide the spinach between the preheated cocottes and crack the eggs (2 - 3 per person).

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Step Seven

Top with the roasted capsicum, olives and add 1-2 table spoons of the concassé onto each cocotte.

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Step Eight

As the eggs start to cook in the hot cocottes, use a spoon to pull the egg from the side of the dish so that it falls back into the mix. Take care not to break the yokes. Bake for 5-7 minutes until the whites are firm and the yolks are still runny.

Note, we found the the cooking process took a little longer in the ceramic cocottes.

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Step Nine

Scatter over some parsley and enjoy as is, or serve with some crusty bread or buttered toast.

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This recipe was sourced from The Broadsheet Melbourne Cookbook. Check it out for this recipe and many other Monochrome HQ favourites.

Ainsley and Kat