A personal favourite when dining out for breaky and now super easy to make at home using @yallamundifarm pasture-raised free range eggs! We believe it’s not only important what you eat, but what you eat eats as well! @yallamundifarm’s chickens roam free on fresh pastures, resulting in superior and delicious ethical eggs! You guys have been asking for a baked eggs recipe for ages so we hope you love it and give it a crack!
Prep time: 15 minutes
Cook time: 17 minutes
Serves: 2 People
- Prep time: 15 minutes
- Cook time: 17 minutes
- Total time: 32 minutes
- Serves: 2 People
- 4 Eggs
- 1 can Finely chopped tomatoes
- 1 Fresh-style chorizo , (optional)
- 1 Lemon
- 1 bunch Flat-leaf parsley
- 1 handful Baby kale , (or other leafy green of choice)
- 4 dollops Yoghurt (approx)
- Smoked paprika
- Pita bread
Start by preheating the oven to 220°C.
Decant a tin of tomatoes into a jar/bowl.
Then slice the fresh-style chorizo nice and thin.
Render the chorizo in an oven-proof pan on a 5 minutes medium/high heat for approx.
While the chorizo is cooking, zest one lemon and chop the flat-leaf parsley nice and fine. Add both the zest and 1 tbsp of the parsley to the tomatoes.
Pop the tomato mix into the pan and give it a good stir.
Immediately add a small handful of your chosen greens.
Once the greens have wilted down nicely (should take a couple of minutes) sprinkle some salt & pepper on top.
Turn the stove off and add approx. 4 dollops of yoghurt.
Using a wooden spoon, make little homes in the tomato mix for each of the eggs.
Then carefully crack the eggs one by one into the pan.
Pop the pan into the oven for approx. 17 minutes or until the eggs are cooked to your liking.
Remove the pan from the oven and sprinkle with some smoked paprika, chopped parsley, a squeeze of lemon and another pinch of salt.
Let the eggs cool down a bit and then serve with some oven-toasted pitas.