Rodney Dunn
Spiced Tomato Baked Eggs
Breakfast, Breakfast, Brunch, Baked Eggs, One Pan, Red Pepper, Feta, Eggs, Lil Legacy Pan
4.7 from 0 reviews
- Difficulty
- Easy
- Serves
- 1–2
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Cookware
- Lil Legacy Pan
Method
Heat the olive oil in your Lil Legacy over low heat. Add the onion, garlic and a pinch of salt. Cook for about 6 minutes, until the onion is soft.
Add the red pepper and cover with a lid. Cook until tender, then remove the lid and continue cooking for 5 minutes, until the excess liquid has evaporated.
Add the smoked paprika, cumin and oregano. Stir over low heat until the spices are fragrant.
Add the crushed tomatoes and bring to a gentle simmer. Taste and adjust the seasoning.
Make two gaps in the sauce with the back of a spoon. Crack an egg into each gap, cover and cook over low heat for about 5 minutes, until the whites are set and the yolks are still soft.
Remove the lid and crumble over the cheese. Add the cured meat, parsley and a grind of black pepper. Serve immediately with toasted sourdough.
Ingredients
- tbsp olive oil3
- garlic cloves, thinly sliced3
- tsp smoked paprika1
- tsp dried oregano2
- eggs2
- tbsp parsley, chopped1
- Sea salt-
- Toasted sourdough, to serve-
- brown onion, peeled and thinly sliced1
- red pepper, about 200 g, thinly sliced1
- tsp ground cumin2
- g crushed tomatoes400
- g feta or firm goat’s cheese50
- slices cured meat, such as pancetta or prosciutto5
- Freshly ground black pepper-
Story
Rodney Dunn left Sydney for Tasmania with a clear idea of how he wanted to cook. Closer to the soil. Closer to the seasons. With fewer steps between the garden and the table. At The Agrarian Kitchen, that idea became a way of life. Food is grown, preserved and cooked with patience, and nothing is added simply for show. These baked eggs feel true to that. Onion, garlic and red pepper soften slowly in the pan before the tomatoes and spices go in. The eggs are cracked into the sauce, then finished with feta, cured meat and parsley. Bring the whole pan to the table with thick sourdough. Breakfast is ready. Photography by Anna Critchley
Photography by Anna Critchley
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