The key to successful baked eggs every time is a lidded frying pan and keeping the pan over a moderate/low simmer. Don't let the beetroot tomato sauce boil to hard, you want to cook the eggs gently, but not crack the yolks.
Beetroot, Feta and Hazelnut Baked Eggs Recipe
2 medium beetroots, peeled and grated
x1 400g tin chopped tomatoes
2 cloves garlic, finely chopped
1 teaspoon cumin seeds
1 teaspoon smoked paprika
100g feta, crumbled
a handful coriander leaves, to serve
1 tablespoon olive oil
sea salt and freshly ground black pepper
Heat the olive oil in a frying pan, with the garlic, over a medium flame until the garlic starts to turn lightly golden. Then add the cumin seeds and smoked paprika. Continue cooking for 1-2 minutes, until the cumin starts to release its fragrant and is lightly toasted. Be careful not to burn the spices.
Add the grated beetroot to the pan and toss in the spiced garlic oil. Then add the chopped tomatoes. Stir to mix well and season with a pinch of sea salt and a grinding of black pepper.
Reduce the heat to a gentle simmer then use the back of a spoon to make 4 indentations into the beetroot sauce, for the eggs. Crack in each egg carefully, then place a lid on the frying pan. Cook the eggs for 12-15 minutes, checking on them after ten.
The are cooked when the whites are looking set and opaque, but the yolks are still runny.
Remove the lid and finally add the crumbled feta and chopped coriander to the pan. Either divide the eggs between plates, or serve and scoop from the pan. The toasted rye bread, is the best addition to gather up the pink sauce and molten yellow egg yolks.
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