Ever since I went to Fairford Street Social for breakfast a few weekends ago I have been craving baked eggs. I didn’t re-create them exactly (I chose to opt out the eggplant and I toned down the spice because I’m chili-sensitive), but they were still delicious.
There is nothing more comforting than a good pot of baked eggs. I know that it’s the height of Summer in Australia at the moment, but it’s been pretty windy and overcast recently, so these baked eggs were perfect; served with toast, they are the ultimate stay-indoors food.
They’re also a really delicious Valentine’s day brekkie if you’re spoiling your better half on February 14th. The Boy was sceptical of the concept of baked eggs at first, but from the minute I started cooking up the peppers, onion and garlic, he was super keen on the idea.
Vegetarian baked eggs
- 2 banana peppers
- ½ brown onion
- 3 cloves of garlic
- ½ tsp paprika
- ¼ tsp chili flakes
- 6 roma tomatoes, sliced into wedges
- ¼ cup basil, roughly chopped
- 1 tbsp oregano
- 1 zucchini
- 4-8 eggs
Preheat your oven to 200°C.
Pour the hot tomato mixture straight over the zucchini in the ribbons, distributing it evenly amongst the ramekins. Give the ramekins a shake to spread the mixture out evenly. Crack your eggs straight into the ramekins and pop them into oven for 20-23 minutes.
The number of eggs you use will depend on whether your baked-egg-eaters want one or two eggs – I opted for one, but my fellow diners opted for two. Ramekins with one egg in them should be done 2-3 minutes before the others; keep an eye on this, as you want the yolk to remain runny!