Baked Eggs in Salsa
This is perfect for breakfast, lunch or dinner, celebrating our Regen friend, Gunning Bum Nuts. If you like things spicier, serve with some hot sauce on the side.
Serves 2.
INGREDIENTS
- 1 x 350 g jar of roasted eggplant salsa
- 125 g cherry tomatoes, halved
- 4 Gunning Bum Nuts eggs
- 2 tbsp Barambah Greek yoghurt
- handful of coriander
- Pita bread or toast to serve. Hot sauce if you like things spicier.
METHOD
- Preheat the oven to 180C/350 F.
- Add the eggplant salsa and cherry tomatoes to a frypan and sauté over a medium heat for 5-7 minutes, until the tomatoes begin to soften.
- Divide the salsa and tomatoes between two large ramekins/shallow bowls, creating a well in the centre. Ensure there’s at least 2 cm clear at the top for your eggs. Place the ramekins on a baking tray.
- Crack your eggs gently into the top of each ramekin, taking care not to puncture the yolk. Float a tablespoon of Greek yoghurt over the top of the yolk.
- Transfer your eggs into the oven and bake for 15-20 minutes until the white is solid but the yolk is still a little runny.
- Serve the baked eggs with roughly chopped coriander over the top, and some pita bread or toast on the side for dipping.
Recipe by Tori Haschka.Â
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