James Strawbridge’s Smokey Baked Eggs
This Wonderful Dish Is Such a Crowd Pleaser & is Really Simple to Make. So Great with Buttery Sourdough or Flatbreads! A Fantastic Way to Use Up Some Store Cupboard Tins For an Extra Special Meal.
Cloves of Garlic
St. Ewe Free Range Eggs
Extra virgin olive oil
Flatbreads/Slices of Sourdough
Gently fry the onions and garlic in an oven/grill proof pan with the olive oil until they are soft and fragrant.
Add the peppers, chilli and sweetcorn to the pan and after 2 minutes add the tomato puree and smoked paprika, with some salt & pepper and continue to cook until they are soft.
Add the tin of chopped tomatoes and an extra drizzle of olive oil and simmer gently for 5 minutes
Make 4 egg sized wells in the smokey tomato base and crack an egg into each one.
Cook on the hob for a further 5 minutes on a simmer, and finish off under a hot grill for 2 minutes or until the top of the eggs are cooked.
Finish by sprinkling the parsley and some extra chilli if you like it spicy. Serve with buttery sourdough or flatbreads.