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Sunday’s Spicy Baked Eggs

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We look forward to Sunday’s… we can laze around in our PJ’s and cook up a hearty breakfast in the middle of the morning

Sunday’s consist of waking to the wonderful feeling of no work, no commitments (1Food doesn’t count because we love what we do) and the only day of the week that my husband and I get to spend together. There are 4 commandments for our Sunday’s at home:

  1. The cars will not leave the garage.
  2. I don’t have to go anywhere so I won’t go anywhere.
  3. The comfiest, oldest clothes are a given.
  4. A mid-morning, cooked breakfast.

Whether it’s some homemade peanut butter on a toasted slice of seeded bread or a poached egg with some of our capsicum dip, it’s always a tasty brekky – yet totally under appreciated when compared to our massive collection of all other recipes! But Sunday’s are different, so we thought we’d share our love for lazy Sunday’s and one of our recent recipes with you.

For this recipe we used a combination of fresh and tinned ingredients, because as our Sunday traditions go – we’re not going anywhere. So if we’re out of the fresh ingredient we go for the alternative. If anything, it just makes it quicker!

We served these spicy baked eggs with a chunky slice of pressed ciabatta to mop up the saucy mixture – and it was yummmmmy! Enjoy x


2 x large, free range fresh eggs
1 medium red onion
120gm tin plain kidney beans or 4 bean mix
120gm tin plain corn
1 small/medium red capsicum
1 long red chilli
2 tbsp. no added salt tomato paste
1 tsp. salt & pepper
1/2 tsp. smoked paprika + extra for garnish
1 tsp. dried marjoram
1 garlic clove, minced
1 tbsp. extra virgin olive oil
Spring onion, sliced, for garnish.


Preheat the oven to 200 degrees Celsius (fan forced).
Peel and roughly slice/dice the onion.
Heat the oil in a pan and cook the onion and garlic until translucent.
Roughly chop the capsicum and add to the pan, tossing together with the onion and garlic.
Drain any tinned ingredients and add to the pan, stirring to combine.
Add all the spices and herbs and coat the mixture well.
Add the tomato paste and stir through to coat everything again.
Remove from the heat and divide between to individual medium oven proof ramekins or oven-safe balti dishes (we used the balti dishes because they have handles and allowed the egg to spread over the top of the mixture).
Crack the egg over the top of each mixture.
Cook in preheated oven for approximately 30 minutes or until the egg is fully cooked (the whites will turn white and you may see some tomato mixture bubbling through the layer of egg).
Sprinkle paprika lightly and garnish with spring onions. Serve immediately.