Easy and budget friendly recipe for Baked Eggs served with chilli pilchards
1 Tbsp olive oil
1 red onion, chopped
100g bacon, cubed
2 whole tomatoes, roughly chopped
1/2 tsp paprika
A pinch of salt and freshly ground black pepper
1 tin Lucky Star pilchards in hot chilli sauce, drained and roughy chopped
Tinfoil, to cover
1 Tbsp chopped fresh parsley, to serve
Squeeze of fresh lemon juice, to serve
Pre-heat your oven to 200C.
Place a large frying pan on medium-high heat and when it is hot, add the olive oil and onions. Cook the onions until they have softened, 3-5 minutes. Then add in the bacon, tomatoes, paprika and salt and pepper and cook for another 3 minutes, or until the bacon is cooked and the tomatoes have softened. Add in the pilchards, stir until combined, and remove the pan from the heat.
Add the mixture to an ovenproof dish, and gently make 4 ‘wells’ in the mixture using a spoon. Gently crack an egg into each well, cover the dish with tinfoil and place in the oven for 10 minutes. Remove the tinfoil and continue cooking until the eggs are done to your liking.
Serve immediately with the fresh parsley and a drizzle of lemon juice, and fresh crusty bread or toast.
You could also add in red peppers and mushrooms to the mixture, as well as drained baked beans or cannellini beans to make the ingredients go further.
*Originally published November 2, 2015
Please rate this recipe
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.