These Persian-style baked eggs are the way to go when you’re having a relaxed, slow start to the weekend. The spicy combination of red capsicum and tomato makes the perfect sauce to bake eggs on.
Ingredients
| 3 Tbsp | Olive oil |
| ½ tsp | Cumin seeds, crushed |
| 1 | Red capsicum, diced |
| ½ | Onions, finely chopped |
| 1 tsp | Crushed garlic |
| ¼ tsp | Dried chilli flakes, optional |
| 1 can | Diced tomato |
| 4 | Eggs |
| 2 Tbsp | chopped flat-leaf parsley |
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Directions
- Heat oven to 220C. Heat oil in a large frying pan over medium heat, add cumin and stir for 10 seconds until fragrant.
- Add capsicum and onion, stir for about 6 minutes or until softened. Add garlic, chilli and tomatoes, season with salt and pepper. Bring to a simmer and cook until thick.
- Remove from the heat and use the back of a spoon to form 4 evenly spaced wells in the sauce. Crack an egg into each.
- Place in the oven and bake eggs for 6-8 minutes or to your liking. Garnish with parsley and serve with toasted sourdough.
