Middle Eastern Baked Eggs
Recipe: #30186
August 23, 2018
Categories: Breakfast, Eggs, Tomato, Peppers, Middle Eastern, Brunch, Oven Bake, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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