Follow along with the video, read the instructions or download the Baked Eggs recipe.

 

Ingredients

• 2 tsp olive oil
• ½ red onion, thinly sliced
• ½ cup red capsicum, sliced
• 100g button mushrooms, quartered
• 1 rasher bacon, fat and rind removed
• 1 tbs smoked paprika
• 1 cup tomato passata
• ½ cup chicken stock
• 2 eggs
• 1 tbs marinated fetta
• 2 tbs chopped parsley

Method

• Preheat oven to 180 degrees celcius.
• Heat olive oil in a small frypan (make sure it is a frypan that can transfer to the oven).
• Add onion and bacon and cook for a couple of minutes. Add capsicum and mushrooms  and cook for a further couple of minutes until starting to soften.
• Add smoked paprika and cook, stirring, for 30seconds before adding passata and stock. Mix, and cook until starting to bubble (should only take a minute or two).
• Make two wells in the mixture then crack the eggs into the wells.
• Transfer the pan into the oven and bake for roughly 5 minutes until eggs are cooked but yolk is still runny (keep a watch on them so as not to  overcook – the runny yolk is the best part!).
• Remove from oven and garnish with crumbled fetta and parsley.
  
   

** This is great served with a slice of crusty sour dough bread to soak up all that beautiful sauce.

Serves: 1

Cal: 506                P: 34.7   C: 30.7   F: 26.1