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Baked Eggs with Tomato and Capsicum Ragout.

How-To's

Baked eggs with tomato ragout

This week I’m sharing one of my favourite Sunday morning breakfasts, baked eggs with tomato and capsicum ragout. It’s healthy, very filling, and a total comfort food.

Give this delicious recipe a go for a different take on your usual morning eggs!

 

Ingredient for Baked Eggs

 

Serves: 2-4

Cooking and prep time: Approx 30 minutes.

Ingredients:

  • cooking oil
  • 1 red Capsicum, deseeded and chopped
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander seeds
  • ½ mild curry powder
  • 1 tsp dried oregano
  • 2 x 400g tinned chopped tomatoes
  • 1 tin four bean mix, drained and rinsed
  • Freshly ground salt & pepper to taste
  • 8 eggs
  • 2 tbsp fresh parsley chopped
  • Greek yogurt to serve (optional)

 

Instructions:

1. Preheat oven to 200 degrees.

2. Heat oil in a saucepan on medium heat. Add capsicum, onion and garlic, and allow to sweat for five minutes, until softened.

2. Add cumin, coriander, mild curry and oregano. Stir for 1 minute until aromatic.

3. Pour in tomatoes and bean mix. Stir together and let mixture simmer for approx 10 minutes until liquid evaporates and sauce thickens. Season with salt & pepper.

4. Ladle out into even portions between four oven proof bowls (if you want an extra big breakfast, serve between 2 bowls and reduce number of eggs)

5. Dig a shallow well in the centre of each bowl and break two eggs into the sauce. Place in oven and cook for approx 10-15 until whites are set.

6. Garnish with parsley, and if having, Greek yogurt. Ragout is ready to eat

 

Notes:

  • If the eggs are too runny in centre once served, just mix with sauce while still hot. The remaining heat will finish the cooking process.
  • If you’re a meat eater, feel free to dice chorizo and add to recipe before including eggs.

 


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