Baked Eggs with Dukkah and Turkish Bread Soldiers
Photography by Sarah Tuck.
Fragrant olive-studded tomatoes baked with soft eggs and prosciutto-wrapped Turkish soldiers on the side – this breakfast is a flavour-packed hit.
Serves: 4
INGREDIENTS
Baked eggs
2 tablespoons olive oil
1 teaspoon cumin seeds
1 red onion, finely chopped
½ red capsicum, finely chopped
1 clove garlic, crushed
400-gram tin cherry tomatoes
⅔ cup purchased passata (sieved crushed tomatoes)
10 black olives, stones removed, roughly chopped
½ teaspoon chilli flakes
4 eggs
Turkish bread soldiers
8 slices Turkish bread
100 grams prosciutto
To serve
100 grams feta, crumbled
¼ cup finely chopped parsley
2 teaspoons poppy seeds
Equipment
4 x 1¾ cup capacity ramekins
METHOD
Preheat the oven to 200°C and ensure the oven has two racks.
Heat the olive oil in a large deep frying pan and cook the cumin for 1 minute.
Add the onion and capsicum and cook over a medium heat for 10 minutes until the onion is soft but not browned.
Add the garlic, cherry tomatoes, passata, olives and chilli flakes and cook a further 10 minutes, stirring occasionally. Season to taste with salt (if needed) and black pepper and divide the tomato mixture between the ramekins.
Make a large hollow in the middle of each one, then crack eggs into the holes and bake for 15–18 minutes until the eggs are cooked.
Turkish bread soldiers: Wrap each slice of bread in a strip of prosciutto and place on an oven tray. Pop in the oven at the same time as the eggs and cook 8–10 minutes until crispy and golden.
To serve: Let the eggs stand for a few minutes after removing from the oven. Serve sprinkled with crumbled feta, parsley and poppy seeds, and Turkish toast soldiers on the side.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!