I wrote off baked eggs from my repertoire a few years back, as I'd had nothing but disasters with them. I think, looking back, it was simply a case of not knowing the strength of my oven (they do tend to vary from flat to flat!). But I've recently been converted, mostly because I wanted a brunch dish that just made serving two people at the same time easier, rather than turning my stove into an omelette station every Sunday morning. It's a bit depressing when you finally sit down to eat yours and your partner has already finished theirs! Baked eggs alleviate this problem, furthering marital togetherness. Try them and I'm sure you'll be a convert!
Super easy baked eggs
8 cherry tomatoes, halved
6-8 tablespoons of greek or natural yoghurt
1 teaspoon pul biber (Turkish chilli flakes or Aleppo pepper: use plain chilli flakes if you can't find it)
A spoonful or two of crumbled feta per portion
A handful of fresh basil and thyme leaves per portion
2 heaped teaspoons sun-dried tomato pesto
2 large eggs
Salt and pepper
Preheat the oven to 180 C. Boil the kettle.
Butter two ramekins. Divide the halved cherry tomatoes, yoghurt, pul biber, feta and herbs between the two, stirring until just mixed. Place a heaped teaspoon of sun-dried tomato pesto on top, then make a small indent in the centre. Break in an egg and then season.
Once the kettle has boiled, place the two ramekins in a deep baking tin. Pour in enough boiling water to come roughly halfway up the sides of the ramekins. Very carefully place in the oven and bake for about 12-15 minutes but keep an eye on them....you want them just set and the yolks still runny. They can turn from undercooked to overcooked in mere seconds!
Serve both portions immediately with crusty bread/toast. Preferably in the garden.