Baked Eggs

This is a perfect dish for brunch or any morning after a big meal. It makes excellent use of leftovers, and is fairly simple to put together.

In a hot pan, sautée some spinach until wilted, and then steep in cold water to stop it cooking. Then in the same pan, sautée onions, garlic and a couple of green chillies, until the onion is just beginning to char.

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Add capsicum, mushrooms and cook through. The options here are pretty much endless – throw in whatever you’ve got. I sometimes add some grilled pancetta for crunch, or toasted pine nuts.

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Preheat the oven to 180 degrees C. Create a few “wells” in the vegetable mix, and break eggs into them. Top with coriander (or even some cheese if you’d like).

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Bake for about 15 minutes, until the whites are cooked. The yolks will still be runny. The eggs cook to varying degrees – the ones at the edge will be more cooked than the ones in the centre. (This works out well since different preferences can be accommodated in one pan!)

Happy brunching!

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