Middle Eastern Baked Eggs recipe
For those staying in for breakfast this weekend, try your hand at crafting these delicious Middle Eastern Baked Eggs from ‘Modern Flavours of Arabia’, for a creative twist on the breakfast staple.
6 organic eggs
6 teaspoons crème fraîche (or cream)
salt and pepper
unsalted butter, to coat ramekins
Sautéed spinach filling
2 tablespoons olive oil
2 cloves garlic, sliced thinly
1 small onion, diced
4 cups fresh, washed baby spinach leaves
1 teaspoon nutmeg
1 teaspoon sumac
salt and pepper
toasted hazelnuts, chopped, to garnish
toasted pine nuts, to garnish
Additions: fresh thyme, fresh tarragon, chives, za’atar, feta cheese, dukka, sautéed potatoes and coriander
In a large frying pan sauté the garlic and onion in olive oil until soft. Slice the spinach coarsely and add to the onions. Stir to combine and allow to wilt and cook for 5 minutes. Sprinkle in the nutmeg, sumac, salt and pepper. Taste to adjust the seasonings. Allow to cool completely.
Heat the oven to 190°C. Butter six 1⁄2 cup (125 ml) ramekins. Place the sautéed spinach or any of the additions at the bottom of each ramekin.
Crack an egg on top. Put one teaspoon of crème fraîche beside, not touching the egg yolk. Season with salt and pepper. Put the ramekins in a deep-sided baking pan. Pour hot water into the pan to reach half-way up the sides of the ramekins. Bake for 5–6 minutes until cooked but slightly wobbly in the centre. Serve with toasted pitta wedges and garnish with toasted nuts.
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