The Short and the Tall

Weekend brekky sorted: Baked Eggs with Kale & Dukkah!

If you love baked eggs, you need to try this delicious recipe! It’s warm & hearty, perfect for a winter morning! Make it part of your weekend breakfast rotation 🍽😋

Baked Eggs with Kale and Dukkah

Makes 5 serves

2 tbsp olive oil
1 brown onion – diced
2 garlic cloves – finely chopped
2 tsp salt
1kg tinned diced tomatoes
1 tbsp Paprika
1 tbsp Dukkha
½ cup Parsley – chopped
2 cups Kale leaves – chopped
10 eggs

Method
  1. Preheat oven to 200 degrees Celsius.
  2. Place the oil in a medium sized pan on medium to high heat. Once the oil is hot, add the onion, garlic & salt and cook for 5 minutes stirring occasionally until onions are soft & golden.
  3. Add in the chopped tomatoes and ½ cup of water, then bring to the boil.
  4. Add the paprika & dukkah then turn the heat down and continue to cook on a low simmer for 5 minutes.
  5. Add chopped parsley, and the chopped kale then continue to cook, stirring for a further 5 minutes.
  6. Remove the pan from the heat and set aside.
  7. Assemble 5 oven proof ramekins. Place 1 cup of tomato mixture into each ramekin, and make a small well in the middle.
  8. Crack 2 eggs into the well in each ramekin.
  9. Sprinkle extra dukkah over the eggs.
  10. Bake in the oven for approx. 10 minutes. The eggs should be cooked but runny with thickened yolks in the middle.
  11. Serve warm and enjoy!

Tip!
This dish is great served with some toasted Pita bread and fresh lemon.