First posted: Oct 12, 2012
Baked Breakfast Eggs & A Beautiful Cookbook
A couple of rainy, chilly Saturdays ago, we cooked this beauty by fellow blogger Jane-Anne Hobbs, queen of well known ‘Scrumptious‘ blog. I actually guest featured this recipe in my cookbook ‘bitten.’ as well, but hadn’t cooked it for ages. So when some of Rob’s rellies came round for brunch, (a version of) this recipe came out. And oh boy are we glad it did. And now, Jane-Anne has a beautiful cookbook of her own, and I wanted to tell you about it. And also, it’s WORLD EGG DAY today, so I thought that this was rather fitting.
I remember so clearly the first time I saw ‘Scrumptious’ in the bookstore at Cape Town airport when I was heading back to Joburg after meetings a couple of months ago. I sat right there on the floor flipping through it and oohing and aahing until the very last moment before I had to make a dash to the boarding gate. It’s one of those books that captures you. I sat there and thought ‘this is clever. her food is so smart (because she is smart). It’s intelligent, sophisticated, beautiful, and yet not over-polished or serious. It has character, it’s thoughtful‘. In short? I love it. And I think you will to.
Read more about Jane-Anne’s Scrumptions cookbook here, including behind-the-scenes stories on the food photography and lots more.
Ingredients
Cooks in: Serves:6
- 2 Tbsp (30 ml) sunflower oil
- 2 red onions, peeled and chopped
- 2 large red peppers [bell pepper], cored and finely sliced
- A large chouriço sausage, or similar, sliced (about 200g)
- A large sprig of thyme
- Flaky sea salt
- 12 large, ripe tomatoes, chopped
- 1 red chilli, seeds removed and finely chopped
- 1 Tbsp (15 ml) Balsamic vinegar
- 3 cloves garlic, peeled and finely chopped
- 1 tsp (5 ml) Tabasco sauce, or more to taste
- 2 tsp (10 ml) powdered cumin
- 1 tsp (5 ml) powdered coriander
- 1 T (15 ml) sweet paprika
- Freshly ground black pepper
- A handful of chopped fresh coriander or flat-leaf parsley (I used basil)
- 6 eggs
- 250g feta cheese or creamy goat's milk cheese
What to do
1. Preheat the oven to 180ºC. Heat the oil in a large pan. Add the onion, red pepper, sausage, thyme and a pinch of salt and fry, over a medium heat, for five minutes, or until the vegetables are softened, but not browned. 2. Drain off any excess fat. Add the tomatoes, chilli and vinegar, turn up the heat, and cook, uncovered, at a brisk bubble for 10 minutes, or until the tomatoes are beginning to collapse. Now add the garlic, Tabasco, cumin, coriander and paprika. Season with plenty of freshly ground black pepper, and more salt if necessary. Cover the pan and turn it down to its lowest heat. Allow to simmer for 10 minutes, very gently, until slightly thickened. 3. Pour the mixture into a large dish with a lid (or one that can be covered with tin foil). If you like, you can use individual dishes. Make six 'wells' in the mixture. Break an egg into each well. Cover the dish with lid or foil and bake for 10-18 minutes, depending on how you like your eggs done. Break the cheese into dice-sized cubes and arrange around the eggs. Scatter over the coriander or parsley and serve hot, with toast or hunks of bread.
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