Spicy Baked Eggs

spicy baked eggs
Spicy Baked Eggs

I’m not really one of those people who leaps out of bed ready to face the day. I’m more of a slow starter and don’t feel ready to face anything until I’ve had my cup of coffee! During the week breakfast is most often consumed standing in the kitchen or on the way out the door to work. A fruit smoothie, breakfast muffin or cereal bar, banana and that all important coffee is about as exciting as it gets around here. If I manage to drag myself out of bed after fewer than 5 snoozes on the alarm clock I might stretch to a bowl of porridge with some blueberries.

At the weekend however I love nothing more than taking time over breakfast. Pancakes or poached eggs and bacon but are favourites but for something that takes very little effort, just one dish and is ready in less than 20 minutes you can’t beat these spicy baked eggs. Just dig in with chunks of crusty bread while you take in the Sunday papers.

spicy baked eggs
Spicy Baked Eggs

For anyone who needs to be wheat or gluten free I recently found this Odlum’s Wheat Free Quick Bread in my local supermarket, I’ve since seen in it in a couple of others. It’s really easy to make and the nicest wheat free/gluten free bread I’ve tried. It actually tastes like bread, not cardboard which is a bonus! The first time I made this I read the instructions wrong and put too much water in. I threw in a cup of oats and few tablespoons of milled flaxseeds in the hope that it could be saved and baked it in a muffin tin and it was so good I’ve made it that way ever since… They go perfectly with these spicy baked eggs.

spicy baked eggs

Ingredients for Spicy Baked Eggs

Serves 2-3
6 Pieces of Bacon
4 Eggs
1 Tin Chopped Tomatoes
1 Small Red Chilli
A Little Olive Oil

Method

Note: You have two choices for the spicy tomato sauce… If you want to spend 5 minutes extra I recommend heating a tablespoon of oil in a small saucepan, add the chilli (de-seeded and finely chopped) and soften it. Add the tin of chopped tomatoes and heat through. Using a handheld blender, liquidise the tomato and chilli mix. This also makes a great simple pasta sauce (Keeps in the fridge for 3 days) or is really nice with grilled fish.
Alternatively you can just add the tomatoes as they are and sprinkle with the finely chopped chilli.

1. Preheat your oven to about 170C (fan)
2. Oil a small baking dish – you want something that will comfortably fit 4 eggs.
2. Line the dish with the bacon, along the bottom and up the sides.
3. Pour in your tomatoes and sprinkle with finely chopped chilli – or add the tomato sauce as prepared in the step above.
4. Make little wells in the tomato sauce and crack an egg into each. No need to be particularly careful, just try not to crack the yolks!
5. Season with salt and black pepper and pop it in the oven for 15-20 minutes depending how you like to eat your eggs. Sprinkle some fresh coriander over the top if you have it.


  1. Donna

    18 May

    Gorgeous recipe Rosanna. Your blog is beautiful and I love your pics. You’ll have to give me some photography tips 😉

    Donna

    • Rosie

      5 June

      Thanks Donna! I’m glad you liked it. I’m very much a beginner at the photography side of things, learning all the time!

  2. […] leftover tomato sauce can go in the fridge and will last 3/4 days. Use it to make my spicy baked eggs – it’s delicious in […]

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