Fabulous Tomato-Baked Eggs
Cooking Time: 30 mins.
This one-pot recipe is ideal for students with no time to spare making traditional Pipérade Basque!
You Will Need:
- ½ – 1 red onion
- 2 red peppers
- 2-3 garlic cloves
- Thyme (fresh or dried)
- A can of tomatoes, plump or chopped
- 4 whole eggs
- Chili or chili flakes (if you fancy a spicy kick)
- Cooking oil
- Cheese to top
- Bread to dip (crusty French bread, if you want to be “oh so proper”!)
- A good-sized frying pan (preferably with a lid, as you will need it to steam cook your eggies, egg, eggs. However, if you don’t have a lid, and being the thrifty and snazzy student that you are, it’s perfectly alright if you use a big plate instead. If you don’t have a frying pan at all, then you may just need to borrow one from a kind (read: oblivious) housemate! ;))
- Fry the chopped onion for 5 minutes before adding chopped peppers and crushed garlic.
- Toss in the herbs and spices and a little seasoning to taste. Fry for another 5 minutes until soft and sweet.
- Pour your tomatoes over the top and then turn the heat down to simmer.
- Make 4 gaps in the mixture with the back of a spoon. (Don’t worry too much if the mixture fills out the gaps a little: you just want space to crack your eggs into the hollows so that they stay intact and in place.)
- Add your eggs all together, and then sprinkle some cheese and ground pepper over the top. (You can sprinkle chopped chives over, if you like, too.)
- Cover the pan with your lid (or makeshift plate-lid thingy!) and cook for 4 minutes without lifting, to steam the eggs until they are opaque but wobbly, so that the residue is a gooey yolk that will ooze out all over your tomato-ey sauce.
- Dive in with breads and spoons and fingers and faces & enjoy!
Tip: This is a great cooked breakfast for a veggie, but if you like a little bacon, fry some pancetta or bacon slices in the pan beforehand. Set this aside while you’re cooking the sauce and eggs, and add at the end to heat through.
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