Lebanese ‘Baked’ Eggs

bakedeggs.

 

Although this is under the Breakfast section of my website, it is actually the ultimate anytime meal! The perfect comfort food in the evening, or an indulgent brunch at the weekend! These eggs are ‘baked’ in a saucepan, but I guess you could say they are technically poached in the tomato sauce. This dish could also be baked in the oven but I like to keep the heat at the bottom of the dish so that my yokes stay nice and runny! The mushrooms add such a soft texture to this meal and the greens add extra colour and a boost of nutrients.

I have recently become addicted to ‘Mr. Organic’ tomato sauce. It is quick and easy when I don’t feel like cooking and only contains a few ingredients and no preservatives. It is the perfect product to keep in the cupboard at all times for when you need a 5 minute meal! This sauce is also what I used for these eggs. You could use any kind of tomato-basil sauce, or better still you could make your own!

Lebanese 'Baked' Eggs
 
Prep time
Cook time
Total time
 
Recipe type: Vegetarian, gluten free, dairy free, grain free
Serves: 1
Ingredients
  • 2 large organic eggs
  • ½ cup tomato sauce (either homemade or from a jar, ideally sugar free. I use Mr. Organic)
  • 5 chestnut mushrooms
  • A handful of spinach
  • ½ tbsp coconut oil
  • 1 tsp za'atar spice
  • A pinch of hot chilli powder (optional)
  • 1 tbsp chopped parsley to garnish
  • Your choice of toast
Instructions
  1. Place the coconut oil in a small saucepan on a low heat (using a small pan makes the sauce 'deeper' for poaching the eggs)
  2. Chop the mushrooms and cook in the coconut oil until soft and the juices are running
  3. Add the tomato sauce, spices and spinach and simmer on a low heat until the spinach has wilted
  4. Stir well and make a well in the sauce on one side of the pan
  5. Crack in the egg and then repeat on the other side of the pan
  6. Turn the heat up slightly to a medium heat and simmer for 10-15 minutes until the egg white is completely cooked but the yoke still runny
  7. Using a deep soup spoon, carefully remove the eggs and sauce from the pan and into a small ceramic dish
  8. Sprinkle the chopped parsley over the top
  9. Serve alongside your toast of choice for dipping into the egg yokes!
  10. Double the recipe to serve two

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: