Simple Baked Eggs

I always think Sundays are made for delicious brunches. Especially during this time of year, where all you want to do is curl up with a book by the fire. It doesn’t necessarily need to be decadent, but it definitelyΒ needs to be yummy. Last time I was visiting my sister in London, we went to Highbury and Islington for a little wander to browse the shops. We gazed rather dreamily into the Ottolenghi Cafe on the high street; the fresh salads and baked treats looked absolutely heavenly. The queue, however, was not so friendly. So we decided to move on and look for somewhere else for a little bit of brunch. We eventually found somewhere, and sadly I can’t recall the name of the place, because I had the yummiest baked eggs there. The eggs, still soft and runny, were nestled on a bed of tomatoes, peppers and chorizo, and they finished it off with a sprinkling of rocket and parmesan. What made it even betterΒ was the fresh walnut bread, perfect for mopping up all the delicious tomato juices. I was in brunch heaven. Ever since I laid eyes on the dish I’ve been dreaming up ways to relive it. And today was the day.

Egg porn...

Egg porn…


serves 3 hungry buggers

  • 1 large red pepper
  • 1/2 red onion
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 400g tin of chopped tomoatoes
  • 2-3 tsp of smoked paprika
  • 1 tsp of sugar
  • 6 eggs
  • salt and pepper
  • grated parmesan


  • Preheat the oven at 180C for a fan oven, 200C for your conventional oven.
  • Begin by finely slicing the pepper and onion. Throw them in a pan with the crushed garlic clove and the olive oil, and cook on a medium heat until the vegetables are softened.
  • Add in the chopped tomatoes, and season with the smoked paprika. I added the sugar just to sweeten the tomatoes, as they were a cheap tin and thus tasted quite sour, so feel free to miss on the sugar if need be. Let the tomato mixture simmer for 5 minutes.
  • Pour the tomato mixture into an oven proof dish and then crack the six eggs on top. Cover the dish with foil and place in the oven for 8-10 minutes. Keep an eye on them, as they can turn very quickly from soft yokes to hard.
  • Serves with a shower of grated parmesan, lots of cracked pepper, and fresh bread for mopping up every last drop.