Middle Eastern Baked Eggs

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (224.5 g)
  • Calories 145.6
  • Total Fat - 8.1 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 209.4 mg
  • Sodium - 95.8 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.2 g
  • Protein - 10.6 g
  • Calcium - 86.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0.1 mg

Step 1

Combine the boiling water and saffron in a msall saucepan.

Step 2

Heat oil in a large non-stick frying pan over medium heat and add the onion and garlic and cook, stirring often, for 6 to 7 minutes or until the onion softens and then add paprika, cinnamon, cumin and chilli and cook, stirring for 1 minutes.

Step 3

Preheat oven to 190C (Fan-forced).

Step 4

Add passata, water, tomatoes and capsicum to saffron water and bring to a simmer, over medium heat and then reduce to low and simmer uncovered for 15 to 20 minutes or until mixture thickens.

Step 5

Evenly spoon sauce into 4 small (250ml/1 cup) oven-proof dishes and place on a baking tray.

Step 6

Make and indent in the centre and crack an egg inside and sprinkle with pepper and bake for 10 to 15 minutes or until eggs are just set.

Step 7

Top each dish with the yoghurt, dukkah and mint leaves and serve withtoasted Turkish bread on the side.

Tips & Variations


No special items needed.

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