Today for my brunch/lunch after a long and very tough workout at the gym i came home to a fridge full of left over vegetables and various bits and bobs remaining not eaten by my clan whilst they spent Christmas with me in Toots.
After a good rummage through the fridge and the cupboard- baked eggs and beans it was!
A filling meal, packed with goodness from courgette, spinach and tomatoes and a good dose of protein to help my post workout recovery. I used borlotti beans which are also a great source of protein but are also packed with iron and magnesium – good for blood pressure and also help digestion (needed after Christmas feasting!)
1 tin borlotti beans
1 tin chopped tomatoes
1 onion – diced
Pinch of Chilli Flakes
1/2 Courgette – diced
2 Handfuls of Spinach
Yoghurt & Sumac to serve
Start by pre-heating the oven to 200 degs and popping the serving dishes in to warm up. This is important to ensure the eggs cook quickly and well. In a cold oven/dish the eggs will take at least 30minutes to cook and will likely go hard on top remaining uncooked inside.
Fry the onion in a little olive oil and as it softens sprinkle chilli flakes and add the courgette.
Once softened, add the beans and tomatoes and mix well. Add the spinach and season to taste.
Split the mixture between two hot bowls and crack two eggs into each. Place in the hot oven and bake for 8-10minutes until the whites are no longer translucent.
Once cooked, top with some yoghurt and sprinkle with sumac – eat with some chunky bread soldiers!
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!