On this depressing, rainy Bank Holiday Monday morning i wanted to cheer myself up with a tasty, warming sunshine breakfast and Baked Eggs it was – a happy reminder of breakfast in a street-side cafe in Istanbul, brunch on a rainy day in New York and the beautiful Kopapa in London all of which are baked eggs memories. Anyway – a wake up call and sleepy nod of agreement from Elix and a quick run to the shop for some sourdough and I was set.
4 Tomatoes – chopped
Half Red Onion – finely diced
Half Red Pepper – chopped
Half Green Chilli – finely chopped
Half Tin Chopped Tomatoes
Half Tsp – turmeric, paprika, ground cumin
Salt, Pepper & Sugar for seasoning
Sourdough Bread – sliced
Sumac for Sprinkles
Preheat the oven to 180 degs and pop a couple of bowls in to heat up.
Fry the onion and pepper in some olive oil until softened and add the fresh tomatoes and chilli and keep stirring for 5 minutes. Stir in the tinned tomatoes and spinach and stir until the incorporated. Add the spices and season to taste and leave on a low heat for the spices to cook through.
Spoon the spiced tomato mixture into the bowls and crack 2 eggs onto the top and place in the oven for 8-10 minutes until the egg whites are cooked.
Meanwhile brush some sourdough with olive oil and lightly toast on a griddle pan.
When the eggs are cooked and the tomato mixture is sizzling remove from the oven – drizzle with yoghurt and sprinkle with sumac for a final sweet and sour taste!
Enjoy dipping the toast into the gooey, spicy, sweet tomato mixture cooled with the yoghurt – a nutritious and healthy, warming start to the day!