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Spanish Baked Eggs

Over the last couple of years, Baked Eggs have become a popular item on many café menus. They are great brunch item and became a regular go-to choice for Brooke during our current phase of always going out for breakfast on the weekends. Since getting into a regular pattern of going to the local markets, we tend not to eat out so often and either opt for bagels from The Holy Bagel Company or experiment with our own breakfast cook-ups. This weekend we made Spanish Baked Eggs which were delish! Using some home grown red capsicums we added some other key ingredients to give the dish a Spanish kick.

There are various ways to make baked eggs, however, I am a fan of a tomato base which can easily be altered depending on the ingredients you have in the fridge. To make our recipe we simply sautéed some onion, capsicum and garlic together before adding a can of diced tomatoes and some thick tomato paste. To add some heat, we seasoned with red chilli flakes, smoked paprika and salt and pepper to taste. In the meantime, we wilted some spinach while the sauce came to a light simmer. When the spinach is ready simply place the spinach in the bottom of your greased ramekins and top with the tomato base. Create a little well in the middle and crack the egg into the well. We baked our eggs in a moderate oven for around 12 minutes ensuring the whites were cooked and the yolk was still runny.

Serving with some crusty bread these Spanish baked eggs make for a perfect lazy Sunday brunch.

If you are looking for some alternative breakfast options then check out our savoury muffin recipe, maple mixed nut granola, or coconut and vanilla chia pudding or coconut flour pancakes.

Spanish Baked Eggs Ingredients

Spanish Baked Eggs Recipe

Spanish Baked Eggs Ingredients

Spanish Baked Eggs with Spinash

Spanish Baked Eggs Recipe

Spanish Baked Eggs

Spanish Baked Eggs Recipe

Spanish Baked Eggs – Recipe Instructions

Spanish Baked Eggs
 
Prep time
Cook time
Total time
 
Spanish baked eggs made with sautéed onion, capsicum, garlic, diced tomatoes and some thick tomato paste seasoned with red chilli flakes, smoked paprika and salt and pepper... and course a fresh egg.
Author:
Recipe type: Breakfast
Cuisine: Spanish
Serves: 4
Ingredients
  • 400g tinned diced tomatoes
  • 1 red capsicum, diced
  • ½ brown onion, diced
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp smoked paprika
  • 1 tsp red chilli flakes
  • 2 cups spinach
  • 4 eggs
Instructions
  1. Preheat your oven to 180 °C and grease your ramekins well.
  2. Over a moderate heat in a non-stick fry pan, sauté onion, capsicum and garlic for a couple of minutes. Add the tinned tomatoes, tomato paste, smoked paprika, chilli flakes, salt and pepper.
  3. Put the spinach in a pot and allow to wilt over a medium heat.
  4. To assemble, place equal amounts of wilted spinach in each ramekin. Fill each ramekin with tomato filling and create a small well in each. Crack the egg and pour into the well.
  5. Cook in the oven for 10 – 12 minutes until egg whites are cooked.
  6. Serve hot with crusty bread.

 

Easy stuffed mushrooms recipe

As a child I never cared much for mushrooms. However over the years I have grown to enjoy their robust flavour and meaty texture and this easy stuffed mushrooms recipe is one I thoroughly enjoy.

Stuffed mushrooms are extremely easy to make and you can almost combine any ingredients you want. To make our recipe Brooke uses fresh breadcrumbs as the base, then adds diced onion, capsicum, pecorino cheese, bacon and an egg. Through adding an egg not only helps bring the ingredients together it gives the stuffing a light fluffy texture. As mushrooms are a great option for vegetarians these can easily be made without bacon. You could even play around with the flavour combinations using sundried tomatoes, spinach or cream cheese.

To make this recipe, firstly you need to clean your mushrooms well ensuring there is no soil or dirt. After removing the stalks so you have room for your filling. Place the mushrooms on a baking tray while you combine your stuffing. Simply mix the ingredients together in a bowl then fill the mushrooms until they are well packed. Sprinkle with a bit of extra cheese then bake in a moderate oven for 10 to 15 minutes.

We had these for brunch, however they are great as a light starter, lunch or even as a side to a main meal that’s the beauty of this easy stuffed mushrooms recipe.

This is definitely one of my new favourite mushroom recipes, but if you are looking for other appetiser recipes, then you should check out our easy savoury muffin recipe or vegetarian rice paper rolls.

Easy stuffed mushrooms recipe Ingredients

Stuffed Mushrooms

Stuffed Mushroom Cups

Stuffed Mushrooms Recipe

Stuffed Mushrooms Recipe

Stuffed Mushroom Cups

Stuffed Mushroom Cups Recipe

Stuffed Mushrooms Recipe

Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Stuffed Mushrooms with fresh breadcrumbs, diced onion, capsicum, pecorino cheese, bacon and an egg.
Author:
Recipe type: Sides
Cuisine: Australian
Serves: 6
Ingredients
  • 6 field mushrooms
  • 1 cup fresh breadcrumbs
  • ¼ bacon, diced
  • ¼ capsicum, diced
  • ½ onion, diced
  • ½ cup pecorino cheese, grated. Plus extra tablespoon
  • 1 egg, lightly beaten
  • salt and pepper to season
Instructions
  1. Preheat oven to 180 °C
  2. Wash the mushrooms, drying thoroughly and remove stalks.
  3. Combine the breadcrumbs, onion, bacon, cheese and capsicum. Add the beaten egg and mix until well combined.
  4. Fill the mushrooms until well packed. Sprinkle with extra cheese.
  5. Bake in oven for 10 to 15 minutes. Serve warm.