Spiced baked eggs

This dish was one of the first dishes I made post In:Spa last week. It was really simple but exactly what I was craving. It’s very loosely based on the idea of Shakshuka but minus the tomatoes. Tomatoes seem to feature pretty heavily in most interpretations of this tasty middle-eastern brunch dish, and while I can see their value (mine did err on the dry side – I’ll add a bit of stock next time) I’m pretty intolerant to tomatoes so I steer clear in my cooking.

The dukka was left over from my supper club – it made a lovely addition at the end with the pepper flakes and a drizzle of olive oil.

Spiced baked eggs

Fresh or frozen spinach

1 medium sized yellow onion

handful of mushrooms

Red pepper – deseeded and sliced

1/4 tsp nutmeg

2 organic eggs

1tsp cider vinegar

1 tsp paprika

optional – red pepper flakes and/ or dukka to serve

Heat the oven to GM 8/ 200 C

  1. Sweat down the onion, when starting to become see-through add the pepper and then the mushrooms. The spinach should go in last.
  2. Add a little water if the mixture looks too dry, season with nutmeg.
  3. Butter and oven- proof dish and add the vegetable mixture.
  4. Make two wells in the mix and crack your eggs in.
  5. Bake in the hot oven for around 15 mins (until the eggs are opaque or cooked to suit your taste)