| spanish baked eggs

May 20, 2009

Most people eat greasy breakfasts when they’re hung over. We eat baked eggs. Sarah’s first version of these eggs (inspired by an item on the menu of Ray’s Café, Victoria Street, Brunswick) was made on a Saturday when we got up at 4.00pm in the afternoon devastatingly hung over. The only answer I find to such devastation is to eat and eat until I feel better. And sometimes the hung over brain, in all its fuzzy-ness, seems to work in simple and miraculous ways. Hence the baked eggs, made in my grandmother’s red Le Creuset pan, came out of the oven beautiful and perfect. Followed by thin crust pizza and a night of watching Iron Chef, the hangover finally faded.

With these eggs, the delight is in dipping the toast into the egg and letting the yolk run into the lightly spiced sauce, so that each bite has the crunch of toast, the creaminess of the egg and the sweetness of the tomato.

It’s also possible to change the flavours of the sauce. This version has a Spanish feel to it, but we’ve made it with fresh bay leaves, leaving out the paprika, and grating parmesan directly onto the eggs just as they’ve left the oven. Sometimes we add chorizo too, if we’re feeling meaty.

Last Sunday we sat around the kitchen table, nursing our hangovers and dipping our toast into the chunky sauce, after staying way too long at a party the night before.  These eggs won’t take the previous night back, but they’ll make the next day more than bearable.

Baked Eggs

(serves 4 with 1 egg each)

1 onion, finely chopped
1 tablespoon olive oil
1 clove garlic, finely chopped
2 tsp sweet or smoked paprika
1 tin cherry tomatoes (diced will do if you can’t find these)
salt
pepper
1/2 bunch fresh coriander, picked from stems
1/2 cup passata
4 fresh free range eggs

This dish works best in a pan that can go from stove top to oven. Preheat the oven at 180C.

Cook onions in olive oil on slow heat until translucent. Add chopped garlic til slightly coloured, then stir in paprika and heat for a couple of seconds til fragrant. Pour in tin of cherry tomatoes. Stir and season to taste with salt and pepper. Let simmer slowly for about 15mins stirring occasionally.

Make a little well in the sauce for one egg, more like a dent really, not right to the bottom of the pan because you want the sauce to still be under the egg. Carefully break the egg in, continuing this process for the other eggs. Let sit on the stove for 5mins while the bottom of the egg cooks. Place the pan in the oven and let cook until the egg is cooked to your liking. For runny eggs I’d check every 5 mins and when they are white and yellow but still a bit googly on top pop a lid on and cook for another 2 or so minutes.

Serve with a generous amount of coriander on top and freshly toasted buttered bread.

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comments

spanish baked eggs: 13 comments

  1. Ronan Says:

    That is a very handsome photo.
    A fine first entry.

  2. Juddie Says:

    ooooh …. now I’m hun-GRY!

  3. Wendy Says:

    I shall make this tonight as a preemptive strike..

  4. Ceridwen Says:

    Thank you so, so much for this recipe. We enjoyed the gooey egg and bit of fire in the rich red sauce last lazy Sunday morning. We have a tiny person living in our house now and she’s not always up for brekky out, so we’ve decided to bring our old cafe favourites home. With crusty bread and coffee it was perfect. We added feta to ours before it hit the oven and had no coriander so used fresh oregano from the garden instead. Again, perfect!

  5. sarah Says:

    Excellent! Hopefully we can get some more breakfast treats your way. Thank you for the kind words, we love knowing our readers are cooking our treats!

  6. Emma Says:

    What a wonderful idea! I’m a big fan of eggs so I can’t wait to try cooking them in this style. I love discovering new recipes (especially when they are quite creative). Looking forward to what comes next.

  7. Sara Says:

    Just found your site from Aran’s tweet, so gorgeous! Love your pictures, simply fabulous. Look forward to keeping up.

  8. joe Says:

    This looks yummy!Have to try this recipe sometime.

  9. saer Says:

    This sounds FANTASTIC! I am going to try this weekend..this sounds a bit like a dish I read about this week called a ShakShuka..

  10. What do you eat during a blizzard..? « Says:

    [...] Eggs baked (!) in a lovely seasoned tomato sauce..I anticipate them now, with the runny ‘yolky’ middle – something I savoured as a child – still do! Dipping in crunchy toasted wholewheat bread..the bread tips emerging a sunshiny yellow-orange..yum. Check out the recipe here. [...]

  11. Maxine Says:

    I had shakshuka the other week for the first time in an Israeli cafe in Bangkok – it is the same kind of dish.
    Thank you very much for the recipe – I’m looking forward to baking it for a Valentine’s brekkie in bed with some crusty sourdough :)

  12. romy Says:

    This would be perfect for a shared Valentine’s breakfast, but be careful taking the skillet straight from the oven to the bed!

  13. abby Says:

    This looks mmmmmm lovely! Breakfast is my favourite meal of the day.

    Have you ever thought about putting the nutritional value in your recipes? I know it kind of detracts from the ‘home made’ feel but I think this is becoming more and more of interest to people… Just a thought!! As a nutrionist I always look for this :)

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