These baked eggs can be made from scratch in 30 minutes using fresh tomatoes, and what’s not summery about that? I love having baked eggs with sourdough toast to dip in but flat bread works really well too.

I could eat this at any time of the day, it’s both fresh and comforting and using fresh tomatoes is so much tastier than canned. Especially when they’re in season like right now. Pairing them with smokey paprika and the fresh coriander adds both a depth of flavour and a real zing to the finished eggs. Yummmm.

If you’re not a fan of coriander you could sub it for parsley. The greek yoghurt dolloped over the top is a lovely contrast with the smoked paprika and sweet tomatoes. And dipping sourdough into the runny eggs and tomato sauce is heaven. I’ve also kept these vegetarian as I liked how much lighter it seemed without meat. Make sure you use ripe tomatoes, like the Kumato variety I used, as the riper they are the more depth of flavour you’ll get in a short amount of time.

The secret to great baked eggs is, in my opinion, taking your eggs out of the oven when the white still has a little wobble. The eggs will continue to cook in the sauce as it sits in the pan so they can be a teensy bit under, and this way your yolks will still be runny. If you’re not a fan of runny oaks cook it all to they’re set!

Serves 2 (add more eggs if you like!)

Ingredients

1 Tbs extra virgin olive oil

1/4 cup finely diced spring onion or red onion

1 clove garlic, crushed

1 Tbs finely chopped coriander stem and root (clean it well)

1 tsp smoked paprika

1/4 tsp salt

6 ripe tomatoes, roughly diced (I used Kumatoes as they have a deep sweet flavour)

2 eggs (can do 4 but use a bigger pan)

To serve

Greek yoghurt

diced tomato, coriander leaves and spring onion

Sourdough toast

Directions

Heat your oven to 200 degrees celsius.

Place a small oven safe fry pan on medium high heat and add the oil. Once hot add the onion and coriander stem and cook for 1 minute before adding the garlic, salt and paprika. Cook for 30 seconds and then add the tomatoes. Simmer for 10 minutes then add 3 Tbs of water to make it more saucy. Continue to cook for 10 more minutes adding more water if it dries out.

Make two holes in the sauce and crack the eggs into them. Transfer the fry pan to the preheated oven and cook for 5 -10 minutes or until the white appears just set, you want a little wobble left as it will continue to cook when you remove it from the oven.

Serve with dollops of yoghurt on top and the diced tomato, coriander leaves and spring onion scattered over. Sourdough toast on the side is lovely.

HH. x