My mouth salivates every time I think about this meal. It’s one of my absolute favourites. It’s delicious, super cheap to make, and quite quick. In fact, the only reason that I haven’t blogged about it before now is because whenever I make it, I’m too excited to eat to make time for photos!
Turkish Inspired Baked Eggs
Ingredients:
2 tablespoons of rapeseed oil
2 onions, chopped
2 cloves of garlic
1 red bell pepper, chopped
2 red thai chillies, chopped
400 g of chopped tomatoes (canned is easiest)
2 teaspoons of sugar
4 eggs
salt and pepper to taste
chopped parsley to top, if desired
Instructions:
Heat your rapeseed oil in a large pan. Then cook the onions, garlic, peppers and chillies for several minutes. Until the onions go translucent.
Next add the tomatoes and the sugar, stirring frequently. Cook until most of the liquid as reduced and evaporated.
Create 4 holes amongst the tomato mixture to nestle the eggs into. Crack an egg into each hole. Cover your pan and lower the heat a touch. Cook until the eggs are just set.
Season with salt and pepper, and top your dish with chopped parsley right before serving.
Notes:
This dish has a bit of a kick, so if you aren’t great with spicy food, I’d only use 1 red chilli instead.
Eggs cooked in rich tomato sauce are the best! And don’t just take my word on it!
