This morning I was torn between the choice of making pancakes or eggs for breakfast. No, it wasn't a por que no los dos kind of morning where I end up having a stack of pancakes with eggs on the side. I will never understand how people eat eggs and bacon with their pancakes, it seems like a bizarre flavour combination, but hey, I'm the one drinking vegetables in my morning smoothie.
I felt like trying a new way to have my vegies this morning and baked eggs seemed like a really good idea! So I popped open the pantry to look for a can of tomatoes to start.
There was none left.
Passata sauce was smelling funny. And tomato paste had to go into the bin. Maybe I should just go for my green smoothie this morning with a soft boiled egg on the side........ This sad sounding breakfast (it's actual my usual go-to) was as sad as the Melbourne winter weather.
Then I thought to myself, 'why not make my own tomato sauce?!' I opened up the fridge and sitting next to the cool cucumbers were some fresh, ripe tomatoes. Rolling up my sleeves and not knowing how this was gonna turn out, I started making some Italian baked eggs for my sister and myself.
And guess what... they tasted amazing.
I felt like trying a new way to have my vegies this morning and baked eggs seemed like a really good idea! So I popped open the pantry to look for a can of tomatoes to start.
There was none left.
Passata sauce was smelling funny. And tomato paste had to go into the bin. Maybe I should just go for my green smoothie this morning with a soft boiled egg on the side........ This sad sounding breakfast (it's actual my usual go-to) was as sad as the Melbourne winter weather.
Then I thought to myself, 'why not make my own tomato sauce?!' I opened up the fridge and sitting next to the cool cucumbers were some fresh, ripe tomatoes. Rolling up my sleeves and not knowing how this was gonna turn out, I started making some Italian baked eggs for my sister and myself.
And guess what... they tasted amazing.
I cannot wait to try different variations of these baked treasures of gold next time! And a perfect way to stay warm this winter.
I added a sausage to my lovely sister's ramekin as she needed some meat with hers.
Serves 2
Ingredients:
4 tomatoes (or 1 can diced tomatoes)
1/2 cup water
2 cups spinach
1 onion
2 garlic cloves
1 can butter beans
2 eggs
3 tsp dried herb mix
1 tsp ground sage
1 tsp pepper
1 tsp sea salt (can omit with canned tomatoes)
Method:
I added a sausage to my lovely sister's ramekin as she needed some meat with hers.
Serves 2
Ingredients:
4 tomatoes (or 1 can diced tomatoes)
1/2 cup water
2 cups spinach
1 onion
2 garlic cloves
1 can butter beans
2 eggs
3 tsp dried herb mix
1 tsp ground sage
1 tsp pepper
1 tsp sea salt (can omit with canned tomatoes)
Method:
- Preheat your oven to 200 degrees with two large ramekins inside.
- Wash and chop tomatoes into quarters then purée in a blender or food processor.
- Finely slice the onions and garlic. Heat a pan with some water or coconut oil, and when hot add the onions and garlic then cook until fragrant and caramelised.
- Stir in the tomato purée, butter beans and all of the spices and cook on low-medium heat for 10-15 minutes. Stir frequently and add more water if needed. Add in the spinach and mix until they are wilted. Season with more salt and pepper to taste.
- Take out the ramekins with mittens and evenly divide the tomato sauce I to both. Make a small hole in each ramekin and crack an egg in the middle.
- Place the ramekins back into the oven and cook for 10 minutes or until the egg whites are cooked.
- Serve with some toast