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A productive week ending in Baked Eggs with Parmesan, Tomato and Capsicum

Well it’s been a full week of cooking fun. I re-did the cheeseburger recipe again and gave it a slight tweak and made it much better. I cooked my couscous salad thing again and made a cool left overs meal with couscous a burger pattie and some ratatouille roast vegetables. We finally got the BBQ running. Well I say we, I mean my flat mate Chris gave it a right good cleaning so now we have an amazing mains supplied BBQ. Made an amazing bacon and egg roll. First one I’ve had in ages and it was banging! The other stand out recipe is one I’ve been doing for a while but not put up on here so I think I’ll pop this one up then the couscous beef ratatouille thing I had tonight.


Ok so this is a cool breakfast recipe I like to do. If you’re planned ahead and pre made the tomato sauce then the whole thing takes about 20mins. If you haven’t planned ahead which I normally don’t then I get the sauce on and do some house chores or have a snooze.

So this is a baked egg with tomato and capsicum sauce.

you will need;

 1 tin of good quality whole Italian tomatoes
1 red pepper (capsicum) – finely chopped
half a red onion – finely chopped
1 clove of garlic – whole
Extra virgin olive oil
Balsamic vinegar
Good quality raw sugar
Worcestershire sauce – Lee and Perrins for preference

2-3 Eggs
good quality Reggiano Parmesan – fresh please. The pre grated stuff is poo and has no flavour.
Swiss cheese – I had this amazing swiss style cheese that was a bit like the hard mozzarella you can get. It was amazing.
Maldon Salt
Chilli flakes (optional)

1. ok so in a small sauce pan add the extra virgin olive oil on a medium heat. Add the clove of garlic, whole. Cook this off until it goes a bit brown on all sides then add the onions and season with salt and pepper. Cook these down for 3 mins then add the capsicum. Cook this for a further 2 mins then add a splash of balsamic vinegar and a teaspoon of sugar. Give this one more min then add the tin of tomatoes and break up and mix well. Let this come to a gentle bubble and turn down and cook for as long as you can really. If you don’t want to wait then turn up and stir frequently for 15 mins. If you have time then turn down and simmer gently for about 30-40mins. Now taste and season with a touch more salt, a bit more sugar if needed and a small handful of fresh chopped oregano. Remember to smush up the garlic clove. It should be nice and soft and sweet. Find it and mash it up into the sauce.


2. Ok once you have the sauce ready get a large ramekin or one of those small cast iron oven dishes. Spoon some of the tomato sauce into the dish to about half full then add a handful of roughly chopped fresh basil and a few chunks of some of the swiss cheese (or something similar). add a sprinkle of parmesan then crack the eggs onto of this. season with salt and pepper, add more parmesan, some more chunks of swiss cheese, a sprinkle of chilli flakes and a few dashes of Lee and Perrins.







3. Thats it really. Pop in the oven on about 180°C for about 15-20 mins. Leave to sit for 4-5 mins before serving.

Serve with some crusty bread.


Note: I have tried to get this so the yolk is runny. I eventually managed it after much experimentation with timings, removing the yolks and chilling them etc.. but it turns out it’s nicer with the yolk fully cooked. It mixes really well with the tomato sauce. When it’s runny it’s not as nice. The egg will all puff up once it’s cooked. As soon as you see it like that take it out the oven and leave to sit for a few mins to cool down slightly. It will be hotter than the sun so watch out.


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