Baked Eggs

My first encounter with baked eggs was a few years ago on a brunch date. They were served in a flat, round dish; three eggs if I remember correctly. I actually didn’t try them at the time but I was intrigued and keen to make them myself. Using the ingredients that I knew; eggs, tomatoes and chorizo as my starting point I tried, tested and tweaked until I found a winning combination of my own.

My Aunty let me take over her kitchen to bake and photograph these. I’ve been wanting to share this recipe for quite a while now but I’ve learnt that baking eggs doesn’t work so well in our convection oven at home.

These little ramekins are low-cal and packed full of flavour. Full recipe at the end.

Preheat oven to 200C. Dice four medium tomatoes.

Finely dice two cloves of garlic.

Cutting the ends off each clove and crushing them makes it so much easier to peel and dice them.

Spray your pan with olive oil and lightly fry the garlic until golden.

Add your tomatoes to the pan with one teaspoon of cumin and a pinch of salt.

Cover and cook on low heat for ten minutes.

Finely chop a small bunch of basil.

After ten minutes is up, stir in basil and chili flakes to taste then divide the mixture between four ramekins, discarding any excess liquid.

Measure chorizo (15g per serving), cut into semi-circles and place around the edges of your ramekins, then make a hole in the middle of each ramekin for your egg.

This would make a great vegetarian dish as well, sans chorizo.

Crack one egg into the centre of each ramekin.

Place in the oven and bake for approximately 10 minutes; longer for fully cooked eggs.

If you like the yolk runny keep an eye on their progress between 8-12 minutes; can you see how the whites are starting to cook from the outside of the ramekin? As soon as all of the white has actually turned white, wait about another minute and take them out. The yolks cook quite quickly at this stage but you want the whites to be cooked through.

If you take them out and the white is still runny or translucent, just pop them back in the oven for another minute. The yolk should have a light film over the top of it.

Get your soldiers ready.

This ones whites cooked a little bit strangely so it was ready before the others but the yolk was still perfect and runny.

Here is another one; beautiful.

There’s nothing like sharing good food.

Tomato and Chorizo Baked Eggs
Makes 4
Total calories per serving: 146 (without toast)

Ingredients

EVOO spray
2 cloves of garlic, finely diced
4 medium tomatoes, diced
1 tsp cumin
Fresh basil leaves, finely chopped
Chili Flakes and Salt to taste
4 Eggs
60g Chorizo, cut into semi-circles (15g per serving)
Toast

Method

1. Preheat oven to 200C
2. Heat olive oil in a pan and lightly fry the garlic until golden
3. Add your tomatoes to the pan with cumin and salt
4. Cover and cook on low heat for ten minutes
5. After ten minutes is up, stir in basil and chili flakes to taste
6. Divide between four ramekins, discarding any excess liquid
7. Place chorizo around the edges of your ramekins
8. Make a hole in the middle of each ramekin for your egg
9. Crack one egg into the centre of each ramekin
10. Place in the oven and bake for approximately ten minutes (see note above)
11. Prepare your toast soldiers

Calorie Breakdown
As calculated to the best of my ability in the MyFitnessPal Recipe Nutrition Calculator.

What do you think? Do they tick all of the right boxes?

Note: 12WBT has a Baked Eggs recipe with Spinach, Feta and Soldiers which I haven’t tried yet but it looks delicious as well.

As for me, I’m going well. I should be posting an update over the weekend but in the meantime, bon appétit!

~ energyandEmily