it’s sunday!! you know what that means?? brunch!!!! I LOOOOOOOOOOOOOVE brunch! and i love sharing brunch recipes with you every week! this week i am sharing my comfort food version of brunch, baked eggs!
baked eggs are super versatile, as long as you have a tin of tomatoes or fresh tomatoes for the base of the sauce you can add anything you have on hand and make incredible baked eggs you way. the key really good baked eggs it to not over cook the egg, you want the yolk yo be runny so it mixes with the sauce as you are eating, even if you are not a fan of runny egg yolk, i am not – i like my eggs to be soft but not runny, here you really need runny yolk it adds a richness to the sauce and you don’t even notice you are eating runny yolk.
i wish i had one of these in front of me right now, they are perfectly cosy. 100% comfort food but not overly unhealthy. although you do need bread or something to mop up the sauce and they are super filling. my parents in law were here when i made these and my father in law in particular can eat a lot, and he was more than happy with the serving i gave him. if you are looking for minimal effort for brunch you could make the sauce the day before and reheat it in a saucepan or pop the ramekins in the oven with just the sauce to reheat before you add the eggs. if you add the egg when the sauce is cold the eggs will over cook before the sauce is hot. the hot sauce helps the eggs cook evenly.
once they are cooked shower them in finely grated parmesan, you only need a little. and serve with crusty bread, i like a sturdy loaf like a sourdough for this, the bread holds up better to soaking up the sauce and the crust adds crunch. oh these are so good, i’m going to go make them right now!!
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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baked eggs with bacon & chorizo
- 2 teaspoons olive oil
- 2 brown onions, diced
- 2 rashers of bacon, diced
- 1 chorizo, diced
- 1 clove garlic
- 800 grams tinned tomatoes
- 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 4 eggs
- sourdough toast
preheat the oven to 160 degrees
heat a medium saucepan over medium heat. add the oil, onion, bacon and chorizo and cook stirring until golden.
add the garlic and cook until fragrant. add the tomatoes, basil and pepper and cook stirring occasionally until the tomato has thickened slightly, around 10 minutes
divide the sauce between four ramekins or oven proof dishes. use you spoon to make a well in the middle. crack the eggs gently into each ramekin so that the egg is in the well.
place into the oven and bake for 5-10 minutes, keep and eye on it after 5, you want the white to be set but the yolk runny.
when the eggs are just set take them out of the oven, shower with parmesan and serve with crusty bread, enjoy!