Baked Eggs with Tomato and Feta
Richly spiced tomato and capsicum sauce baked with free-range eggs and creamy crumbled feta, straight from the oven.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Ovenproof frypan or cast-iron skillet
- •Wooden spoon
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24 g
- carbs
- 18 g
- fibre
- 6 g
- protein
- 19 g
- calories
- 380 kcal
Instructions
- 1
Preheat the oven to 190 degrees C or 170 degrees C fan-forced.
- 2
Heat the olive oil in a large ovenproof frypan over medium heat.
- 3
Add the chopped onion and diced red capsicum to the frypan.
- 4
Cook for 6 to 8 minutes until the vegetables are soft and sweet.
- 5
Stir in the crushed garlic, ground cumin, and smoked paprika for 1 minute until fragrant.
- 6
Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
- 7
Stir through the baby spinach until just wilted into the sauce.
- 8
Make four small indents in the sauce with the back of a spoon.
- 9
Crack one egg into each indent and scatter the crumbled feta evenly over the top.
- 10
Bake in the oven for 10 to 12 minutes until whites are set and yolks remain runny.
- 11
Scatter over the fresh chopped parsley and serve immediately from the hot frypan.
Chef's tips
Crack each egg into a small ramekin first before tipping it into the simmering sauce to avoid breaking yolks. Watch the oven closely during the final minutes as egg whites firm up quickly.
Ingredient substitutions
- feta cheese → fresh goat's cheese or ricotta salata
- baby spinach → chopped English spinach or shredded silverbeet
Storage
Store leftover tomato sauce separately without eggs in an airtight container in the fridge for up to 3 days.
Reheating
Reheat the leftover sauce in a small frypan over medium heat, then crack fresh eggs on top to bake.
Common mistakes to avoid
- •Overcooking the eggs in the oven until the yolks become hard and chalky
- •Using a frypan with a plastic handle that cannot go into the hot oven
- •Not simmering the tomato sauce long enough before adding the eggs, leaving it watery
Serving suggestions
Cooked Baked Eggs with Tomato and Feta?
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