Baked eggs and aubergine in spicy sauce Recipe

Name: Baked eggs and aubergine in spicy sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large free range eggs; 1 tin plum tomatos; 1 half chopped aubergine; 1 quartre red onion; 1 Half chopped red pepper; 1 handful chestnut mushrooms, halved; 1 dash balsamic vinegar; 1 evoo; 1 fresh chopped herbs - thyme, rosemary, parsley; 1 smoked paprika, s+p, dried oregano; 1 grated mature cheddar; 1 clove smoked garlic; 1 Half red chilli, chopped

Servings: persons

2 large free range eggs
1 tin plum tomatos
1 half chopped aubergine
1 quartre red onion
1 Half chopped red pepper
1 handful chestnut mushrooms, halved
1 dash balsamic vinegar
1 evoo
1 fresh chopped herbs - thyme, rosemary, parsley
1 smoked paprika, s+p, dried oregano
1 grated mature cheddar
1 clove smoked garlic
1 Half red chilli, chopped

1
Dice the red onion, place in a pyrex/casserole dish with the fresh thyme, small amount of evoo and the balsamic vinegar.
2
Roast in oven for about 10 min till onions slightly caramelised.
3
Tip out excess balsamic.
4
Add the aubergine, mushrooms, pepper, tin tomatos, garlic.
5
Add a dash of evoo, s+p, chopped chilli, fresh rosemary, parsley, dried oregano and smoked paprika.
6
Stir well and put back into oven on 175F for 35 minutes.
7
Take out of oven (dont turn oven off), stir well, carefully break the eggs in the centre of the dish.
8
Sprinkle on the parsley.
9
Carefully sprinkle the grated cheese around the edges of the dish so you have a ring of cheese with the eggs in the middle.
10
Return to the oven.
11
Bake for another 20 minutes, untill eggs are done.
12
Serve hot with crusty bread.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large free range eggs, 1 tin plum tomatos, 1 half chopped aubergine, 1 quartre red onion, and more.

Yes, Baked eggs and aubergine in spicy sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked eggs and aubergine in spicy sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions