Sumac Baked Eggs

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From Recipe+ August '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (194.1 g)
  • Calories 209.1
  • Total Fat - 14 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 222.3 mg
  • Sodium - 267.6 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.2 g
  • Protein - 15.2 g
  • Calcium - 289.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 230C/210C fan forced.

Step 2

Heat oil in a 22cm (top measurement) ovenproof frying pan over moderate heat and add capsicum, onion, garlic and cumin and cook and stir for 2 minutes or until onion is soft and then add tomatoes and bring to a simmer.

Step 3

Using a spoon and working quickly form 4 wells in the sauce spaced evenly around the pan and crack an egg into each.

Step 4

Bake for 7 minutes (for soft yolks) or until eggs are cooked to your liking.

Step 5

Top with fetta and sprinkle with coriander and sumac and serve with flatbread.

Tips & Variations


No special items needed.

Related

Bergy

Pat another of your egg recipes that I have enjoyed. I did two things differently - I could not find Sumac so I googled for a sub and Lemon Pepper was named. I used that. Also I have quite a few tomatoes frozen so instead of a can of crushed tomatoes I used 10 frozen grape tomatoes. The oven time was perfect (450F) for 7 minutes and the yolks were still soft. Wonderful combination for flavours. I'll be making this recipe again.

review by:
(18 Mar 2018)