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Baked Breakfast Eggs

From: lushloves.com
SERVES 2

2 large free range eggs
½ large Spanish onion, finely diced
2 rashers bacon, rind removed and diced
½ red capsicum, diced
2 large tomatoes, diced
Handful baby spinach
Handful feta
½ tsp sweet paprika
¼ tsp cumin
¼ tsp cinnamon
¼ tsp tumeric
3 tbs water
1 tsp harissa paste
1 tsp balsamic vinegar
Good pinch salt
Splash olive oil
Parsley to garnish

Preheat oven to 180C.

In a medium sized fry pan on high heat, add a little olive oil and fry the onion and bacon for 3 minutes or until translucent and golden. Add all of the dry spices and fry for 30 seconds. Add the capsicum, tomatoes and water, cook for 5 minutes until the tomato breaks down and the capsicum begins to soften.

Add the harissa, vinegar and salt, turn the heat down, and simmer for 8-10 minutes or until the sauce has thickened.

Turn off the heat, add a handful of spinach and stir through until it’s wilted.

If you don’t have individual ramekins simply break the eggs directly into the metal handled fry pan with the tomato sauce. If you do, spoon the tomato mixture between the two dishes and crack an egg gently on top of the mixture. Crumble the feta on top of the eggs. Place in the oven for 10 minutes, or until the eggs are cooked to your preference.

Baked Eggs

Simpler version

4 tbsp. extra-virgin olive oil
2 ripe medium tomatoes, thinly sliced
1/2 lb. firm feta
4 eggs
Pinch of paprika
Salt and freshly ground black pepper

Preheat oven to 350°. Pour 1 tbsp. extra-virgin olive oil into each of 4 small gratin dishes (or other ovenproof dishes). Divide sliced tomato between gratin dishes.

Cut feta into 8 slices and arrange 2 slices on top of tomatoes in each dish. Gently break an egg into each dish, season with paprika and with salt and pepper to taste, and bake until eggs set, 20–25 minutes.

Serve warm, garnished with fresh oregano leaves if desired.