Scrumptious for breakfast or brunch with plenty of feta cheese and yoghurt – serve these impressive baked eggs with toasty Turkish bread and the Sunday paper on the side. Lovingly created by Annabel Langbein.
What you need
400g can cherry tomatoes or chopped tomatoes
1/2 tsp smoked paprika
2 tsp ground cumin
A pinch of chilli flakes
1/2 tsp salt
Ground black pepper
2 Tbsp coriander leaves, plus extra to garnish
2 - 4 eggs
50g Mainland Crumbly Feta cheese
2 Tbsp Anchor Protein+ Greek Style Unsweetened Yoghurt to serve
Dukkah or paprika, to garnish (optional)
Here's how it's done
Pre-heat oven to 180°C fanbake.
Mix tomatoes with spices, salt and pepper and coriander and divide between two 2-cup-capacity heatproof ramekins.
Make an indent in each and crack in one to two eggs. Crumble feta over the top.
Bake until eggs are just set (about 15 minutes).
Garnish each with a spoonful of yoghurt, some extra coriander and a sprinkle of dukkah or paprika, if desired.
Bake your eggs for just under 15 minutes which will ensure they are cooked to perfection! At around 15 minutes they should be set.