Baked eggs is my ‘go-to’ evening on most days when I simple cba with cooking properly and want to feel healthier than a microwave meal.
It’s so ridiculously easy to throw together, alongside being healthy and affordable.
Having it so often and being so affordable allows you to play around with the ‘recipe’ quite a bit, and I’ve finally settled on my ultimate combination.
Easy Baked Eggs Recipe (also known as shakshuka)
Simply pop two tins of chopped tomatoes into an oven suitable dish. I prefer the enamel ones as they seem to heat up more evenly and quicker than a ceramic dish.
Add a generous dusting of paprika chilli powder, enough dried rosemary to taste and a handful of frozen sweetcorn.
Plop across the top a few green olives (or black if you prefer) and some sundried tomatoes.
Bake all this in the oven on the highest setting for approximately 20 minutes.
Take it out and grab a spoon to make some little wells within the tomatoey goo.
Crack two eggs in and pop back into the oven on a lower heat until the whites become white! This usually takes around 10 minutes but keep an eye on the whites and the yolks.
The cooking on the eggs and runniness of the yolk all depends on how hot the goo gets and how big the eggs are, but 10 minutes usually cuts it.
Serve with some bread for dipping.
I’ve been opting for the Tesco Bakery Jalapeno and three-cheese bloomer. But most bread works pretty darn well.