Saturday, 7 May 2016

MY FAVOURITE RECIPE EVER: BAKED EGGS (in less than 5 minutes!)


I must've made this recipe at least 100 times since I discovered the 'Dip n Share Eggs' on Rosie Londoner's blog about a year ago. Since then I have adapted it to suit my personal tastes (e.g. cut out the bread- WAH), and to be honest it changes every time depending on how hungry I am, what time of day it is (I try not to eat carbs before dinner) and most importantly, what's in the fridge LOL. It's such a great recipe to rustle up because it only takes about 5 minutes and is SO FREAKIN GOOD. I actually went through a stage of eating it for breakfast AND dinner every day for 2 weeks and didn't get bored. Now that's love.

Like I mentioned above, it's such a versatile dish where once you have the basics (which is literally an egg and some chopped tomatoes) you can literally throw in anything you fancy! The original dish is called Mexican eggs (or Huevos Rancheros to all my Mexican brothers and sisters), which sounds so much better and more authentic! But after reading the original recipe, it came to my attention that my dish actually has no Mexican ingredients- chipotle, tacos, beans etc. So I'm just gonna have to stick with the incredibly inventive and exciting title of 'baked eggs' :| 

Ingredients
200g (half a can) chopped tomatoes
1 egg (or 2 if you are having it as a main meal)

Things I have included in the above photo
Mangetout
Baby sweetcorn
Half a bell pepper
Red onion
Chorizo
Olives
Chilli flakes
JalapeƱos

Method
Fry off the peppers, onions, mangetout and baby sweetcorn in a large frying pan until they begin to soften. Add chopped tomatoes and simmer for about 2/3 minutes, this will take the slight sharpness out of the flavour. Add any spices or seasonings at this point. (Can you tell I like mine spicy?!) Then make a little well in the centre of the mix with a spatula and crack an egg into it. Cover the pan with a lid for about 2/3 minutes so the egg cooks. I always try and time mine right so I get a soft, runny yolk but this is very hit and miss! I always get scared if it's runny then the white bit won't be cooked properly and I'll get salmonella or something and end up incinerating the whole dish. When the egg is cooked, carefully slide the dish out onto a plate and serve!

Make sure you tag me in your photos on Instagram or Twitter if you try my recipe- Enjoy!

2 comments:

  1. YYUUUUUUMMMMM, this looks so ruddy delicious! And exactly what I want for my lunch. Although I have none of those ingredients. I have an egg...so might just improvise!
    Betty x
    The Betty Stamp

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  2. This recipe looks so yummy, you've made me really hungry now! :)

    lots of love, Jane
    marbleandrose.blogspot.com

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