Baked eggs are a classic brunch staple, and so easy to make at home. You can adapt this recipe and make it your own by adding in whatever you fancy, bacon or chorizo go great in here, or change out the cheese for something else. You can make it spicy by adding chilli too. I’m still trying to find the perfect baking time for cooked eggs but runny yolks, in the meantime, enjoy this one.

Method

Pre heat the oven to 170C fan.

Slice the red pepper & red onion in to fine slices, and chop the garlic finely. Put in a frying pan with the olive oil and fry until softened. 

Add the tinned tomatoes, paprika, mixed herbs & Worcestershire sauce. Allow to reduce slightly until it resembles a thick sauce. 

If your saucepan is oven proof, you can skip this part. If not, transfer the mix into an oven proof dish.

Make 4 ‘dents’ spaced equally apart and crack the eggs in to the space. Crumble over the feta and put in the oven for 15-20 mins until the whites have become opaque.

If you like, finish with some fresh avocado & basil leaves, and serve with sourdough.