Spiced baked eggs

Michael Craig

Brunch should be relaxing for the cook. A big tray of baked eggs can go into the oven and straight on the table. To make things easier, you can make the base mixture ahead - just ensure you heat it before adding the eggs to help them cook.

Ingredients

1 Tbsp	Oil
1	Red onion, sliced
2 cloves	Garlic, peeled and finely chopped
1	Red capsicum, sliced
1	Red chilli, seeds removed and thinly sliced, optional
1	Chorizo sausage, sliced in long diagonal pieces
2 tins	Canned tomatoes
1 tsp	Smoked paprika
1 cup	Lentils, cooked, or use 1 tin of lentils drained
8	Eggs (Main)
1 bunch	Flat leaf (Italian) parsley, and coriander, roughly chopped
1 serving	Greek yoghurt
1 serving	Bread, pita breads or sourdough

Directions

1. Preheat oven to 190C.
2. In a medium frying pan, heat the oil to a medium heat, and add the onion. Saute for a couple of minutes, then add the garlic, capsicum, chilli and chorizo. Increase the heat slightly and fry for a few minutes.
3. Add the tomatoes and the paprika. Season with salt and pepper. Cook for a couple of minutes, then add the lentils. Taste, and adjust seasoning if necessary.
4. Take a medium-sized oven dish and carefully transfer the mixture into it.
5. Make six indents in the mixture for each egg. Crack each egg into a small dish, then slide it in to the indent.
6. Put tray in the oven, and cook for about 20 minutes, until eggs are cooked. Keep a close eye on them, and cook them soft or hard according to your preference.
7. Before serving, garnish with the fresh herbs. Serve with thick natural or Greek yoghurt and warmed pita breads, or toast.