Moreish Baked Eggs


I love seeing a golden, orange egg yolk run. Then imagining swirling warm, crispy bread in the mixture and letting it soak it all up like a sponge makes me salivate. So, unsurprisingly, two of my favourite things for breakfast are poached eggs and baked eggs.

Baked eggs are just perfect for a lazy winter Sunday. It not only warms you right through, but also gives you an incentive to get out of your warm, snuggly bed.

The sauce for the baked eggs can be made the night before or even a couple of days in advance and kept in the fridge. The chunky tomato sauce gains more depth overnight, so all you have to do in the morning is crack some eggs in and you will have piping hot baked eggs in 10min for a fraction of the price you pay at fancy brunch places over Melbourne.

This recipe gives you a lot of freedom. I basically used what I could find in my pantry and fridge at the time. So let your imagination run and improvise away, you might end up with something amazing.


My Baked Eggs

Serves: 2


– 2 eggs

– 3/4 canned tomatoes or 3-4 fresh ripe tomatoes diced

– 1-2 tbsp of canola/vegetable oil

– 2 large cloves of garlic finely chopped

– 1 small brown/red onion finely diced

– 2 heaped tablespoons of fresh roughly chopped herbs (I used fresh oregano & basil)

– 1 bay leaf

– 1 heaped tbsp tomato paste

– 2 tbsp of fish sauce

– 1 good quality pork sausage (you can use bacon/chorizo/beans if you are vegetarian)

– 1 tbsp of sambal chili or 1 fresh bird-eye chili (omit/adjust to taste)

– 100g feta

– salt & pepper to taste

– fresh herbs and chopped spring onion to garnish

– Warm bread to serve ( I used ciabatta)


1. Prepare all your ingredients and de-skin the sausage (take the meat out of the sausage coating). Pre-heat oven to 180 degrees Celsius.

2. Heat a pan to medium high heat and heat up the oil.

3. Fry off the garlic, onion and chili until onions become translucent. Put in the sausage meat and heat until almost cooked.

4. Pour in the fresh tomatoes, tomato paste, fish sauce and bay leaf. Turn the heat down to a simmer and allow to reduce or until sauce starts to thicken.

5. Put in the fresh herbs and allow it to shrivel. Season to taste and transfer to 2 shallow ramekins.

6. Make a little pocket in the tomato mixture with the back of a tablespoon and crack one egg into each ramekin. Crumble feta over the top.

7. Bake in the over for 8-10 minutes or until egg whites have set. Meanwhile warm your bread in the oven as well.

8. Take it out of the oven, sprinkle with fresh herbs and spring onion. Serve hot with bread.


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