Tomato-baked eggs

This is truly a store cupboard staple as it requires things I bet you already have to hand. Even better, it’s a delight for chilly Winter days – it’s warming and filling with a healthy dose of things that will keep you well, including vitamin C and lycopene.

Shashuka is a popular Mediterranean dish of eggs cooked in tomato and the reason I haven’t called this recipe for eggs baked in tomato “shashuka” as I don’t really feel it has enough sophistication to deserve that title! Some shashuka recipes have all kinds of loveliness including preserved lemon and fresh herbs – my recipe here is just a simple little throw-together. Nonetheless, I do find it very tasty and satisfying and I hope you do too. Stay safe and warm out there x

Ingredients (for one person):

• 1 teaspoon of olive oil
• 1 clove of garlic, chopped
• 1 teaspoon each of tumeric and ground cumin
• 1/2 teaspoon of ground cinnamon
• 1 tin of tomatoes
• 2 eggs
• 1 Tablespoon of feta
• Salt to taste if desired

Method

• Heat your oven to 200 degrees celsius. Place a small oven-proof frypan on medium heat.
• Add the oil and let it warm, then the garlic, tumeric, ground cumin and cinnamon. Stir to combine with the oil and heat for two minutes, stirring, or until you can smell the spices.
• Add the tomatoes. Stir to mix in the oil and spices then heat until bubbling.
• Once the mixture is bubbling, crack in the eggs. Spoon some of the tomato juices over the egg whites.
• Allow to simmer for 2-3 minutes then place in the oven. Bake in the oven for 5 minutes for soft egg yolks and up to 8 for harder egg yolks.
• Remove from oven and scatter with the feta. Season with salt if desired.