Saturday, 10 May 2014

Baked Egg Recipe


Technically this dish should be called "Shakshuka" but to be honest I feel like a twat saying that word. I'll stick with the simple "baked eggs". After some experimenting this has become another of my favourite meals. It's the kind of thing you can quickly throw together at the end of a long, busy day and just use up whatever you have to hand. I've started putting bacon in just to please my meat loving other half, but it's just as good without it!

  • 6 eggs
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • 2-4 bacon rashers (optional)
  • 1 onion
  • 1 handful kale
  • 1 handful spinach
  • your favourite spices - I use smoked paprika, cinnamon, cumin, garlic, chilli flakes, salt & pepper
Start by pre heating your oven to 180degrees. Chop up your bacon & onions then fry them (I use a wok) in coconut oil for 5 minutes. Add in the drained chickpeas and allow them to heat through a little before you pour in your chopped tomatoes and sprinkle over your spices. I'm not going to tell you specific amounts because I just throw in as little or as much as I like until it tastes good/smells amazing! Bring the whole lot to the boil, then turn the heat down for about 10 minutes. Mix through your greens in the last couple of minutes. Last but not least, crack your eggs on top of the sauce and pop the pan in the oven for 15 minutes... done! This serves 4 people, or you can use up the leftovers for brunch the next day :)



Christy xx

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